Vegan Lemon Tahini Chickpea Wraps (Printer View)

Zesty chickpea wraps with crisp vegetables and creamy lemon-tahini dressing. Ready in 15 minutes for a satisfying Mediterranean-inspired meal.

# Components:

→ Chickpea Filling

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons chopped fresh parsley
03 - 1 small red onion, finely diced
04 - 1 medium carrot, grated
05 - 1 small cucumber, diced
06 - 1 cup baby spinach, chopped
07 - Salt and black pepper to taste

→ Lemon Tahini Dressing

08 - 3 tablespoons tahini
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 tablespoon olive oil
11 - 1 clove garlic, minced
12 - 1 teaspoon maple syrup or agave nectar
13 - 2 to 3 tablespoons cold water
14 - Salt to taste

→ For Assembly

15 - 4 large whole wheat or gluten-free wraps
16 - 1 cup mixed salad greens
17 - Lemon wedges for serving

# Method:

01 - In a medium bowl, lightly mash chickpeas with a fork, leaving some chunky texture for optimal mouthfeel.
02 - Add parsley, red onion, carrot, cucumber, spinach, salt, and pepper to the mashed chickpeas. Mix thoroughly until evenly combined.
03 - In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, maple syrup, and a pinch of salt. Gradually add cold water while whisking until the dressing achieves a smooth, pourable consistency.
04 - Pour the prepared dressing over the chickpea mixture and toss until all ingredients are evenly coated with dressing.
05 - Lay wraps on a clean surface. Place a handful of mixed salad greens down the center of each wrap. Distribute the chickpea mixture evenly over the greens.
06 - Fold in the sides of each wrap and roll tightly. Slice in half if desired. Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • Ready in fifteen minutes with zero cooking, which means you can actually make lunch without stressing about your schedule.
  • The tahini dressing tastes like you spent hours perfecting it, but the magic is just lemon juice and a whisper of maple syrup.
  • Naturally vegan and customizable enough that everyone at the table finds something they actually want to eat.
02 -
  • If your tahini dressing breaks or looks separated, start over with fresh tahini—old tahini that's been sitting in the back of your cupboard won't emulsify properly and will give you grainy, disappointing results.
  • Don't assemble the wraps more than ten minutes before eating, or the filling will make them soggy and they'll start falling apart the moment you pick them up.
03 -
  • Warm your wraps for just ten seconds in a dry skillet before filling them—they become pliable and way less likely to split when you roll them up.
  • If the tahini dressing is too thick, add water one tablespoon at a time while whisking; it thickens as it sits, so start thinner than you think you want it.
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