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Vegan Coconut Curry Chickpea Salad Wraps

A mouthwatering Vegan Coconut Curry Chickpea Salad that bursts with flavors and textures, all wrapped up in a warm tortilla. Quick, easy, and perfect for any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: Healthy, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Chickpea Salad Filling
  • 2 cups cooked chickpeas, drained and rinsed
  • 1/3 cup unsweetened coconut yogurt
  • 2 tablespoons vegan mayonnaise
  • 1 tablespoon mild curry powder
  • 1 tablespoon fresh lime juice
  • 1 teaspoon maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced red bell pepper
  • 1/4 cup finely chopped red onion
  • 2 tablespoons fresh chopped cilantro
Wrap Assembly
  • 4 large flour or whole wheat tortillas
  • 1 cup baby spinach or mixed greens
  • 1 medium carrot, julienned
  • 1/2 cucumber thinly sliced

Method
 

Preparation
  1. In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly broken up, leaving some chunks for texture.
  2. Add coconut yogurt, vegan mayonnaise, curry powder, lime juice, maple syrup, salt, and pepper to the mashed chickpeas. Mix until well combined.
  3. Fold in celery, red bell pepper, red onion, and cilantro. Stir until all ingredients are evenly incorporated.
  4. Taste the mixture and adjust salt, pepper, or lime juice as needed.
Assembly
  1. Lay out tortillas and place a handful of spinach or mixed greens down the center of each tortilla.
  2. Top greens with chickpea curry salad, then add carrot and cucumber strips on top.
  3. Fold in the sides and roll up tightly into a wrap.
  4. Slice each wrap in half and serve immediately, or wrap tightly with plastic wrap and refrigerate for up to 24 hours.

Notes

These wraps are best enjoyed fresh but can be stored for about 24 hours if tightly wrapped.