Vegan Creamy Sun-Dried Chickpea (Printer View)

Plant-based wraps featuring creamy chickpeas, tangy sun-dried tomatoes, veggies, and herbs rolled into a satisfying dish.

# Components:

→ Chickpea Chicken Salad

01 - 2 cans (15 ounces each) chickpeas, drained and rinsed
02 - 1/2 cup vegan mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1/2 cup sun-dried tomatoes in oil, drained and chopped
05 - 2 stalks celery, finely diced
06 - 1/4 cup red onion, finely diced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon lemon juice
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - Salt and black pepper to taste

→ For the Wraps

12 - 4 large flour tortillas or gluten-free wraps
13 - 2 cups mixed salad greens (baby spinach, arugula, or romaine)
14 - 1 medium carrot, julienned or grated
15 - 1/2 cucumber, thinly sliced

# Method:

01 - In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly broken up while maintaining some texture for structure.
02 - Add vegan mayonnaise, Dijon mustard, sun-dried tomatoes, celery, red onion, parsley, lemon juice, garlic powder, smoked paprika, salt, and pepper to the chickpeas. Mix until well combined and creamy. Taste and adjust seasoning as needed.
03 - Lay out each tortilla and layer with a handful of mixed salad greens, grated carrot, and cucumber slices.
04 - Spoon approximately 1/2 to 3/4 cup of the chickpea salad mixture onto each prepared tortilla.
05 - Roll up each tortilla tightly, tucking in the sides as you proceed. Slice in half if desired and serve immediately.

# Expert Advice:

01 -
  • The chickpea salad tastes like something creamy and indulgent, but it's entirely plant-based and keeps you full for hours.
  • You can make the entire thing in under 20 minutes without turning on your stove, perfect for those days when cooking feels overwhelming.
02 -
  • The chickpea salad can be made a day ahead and stored in the fridge, but assemble your wraps the morning you plan to eat them so the tortillas stay pliable and the greens don't wilt.
  • If your tortillas are a bit stiff from the fridge, wrap them in a damp paper towel and microwave for 20 seconds to make them flexible and easier to roll without cracking.
03 -
  • The sun-dried tomatoes contribute so much flavor that you don't need to add extra oil or vinegar, so resist the urge to tinker too much once everything is combined.
  • If your vegan mayo seems heavy or leaves a coating in your mouth, switch to a lighter brand or mix it with a spoonful of plant-based yogurt to brighten the overall texture.
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