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Vegan Lemon Tahini Chickpea Wraps

These vibrant, healthy wraps combine zesty lemon and creamy tahini with protein-packed chickpeas, making them a delicious option for a quick lunch or dinner.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: Mediterranean, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Wrap Filling
  • 1 can 15 oz chickpeas, drained and rinsed Use canned chickpeas for convenience.
  • 2 tablespoons chopped fresh parsley
  • 1 small red onion, finely diced
  • 1 medium carrot, grated
  • 1 small cucumber, diced
  • 1 cup baby spinach, chopped
  • Salt and black pepper to taste
  • 4 large whole wheat or gluten-free wraps
  • 1 cup mixed salad greens
Lemon Tahini Dressing
  • 3 tablespoons tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon maple syrup or agave nectar
  • 2 to 3 tablespoons cold water Add until smooth and pourable.
  • More salt to taste

Method
 

Preparation
  1. In a medium bowl, lightly mash the chickpeas with a fork, leaving some chunks for texture.
  2. Add parsley, red onion, carrot, cucumber, spinach, salt, and pepper to the mashed chickpeas and mix thoroughly.
  3. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, maple syrup, and a pinch of salt. Gradually add cold water until smooth.
  4. Pour the lemon tahini dressing over the chickpea mixture and toss to coat everything evenly.
  5. Lay wraps on a clean surface. Place a handful of mixed salad greens down the center of each wrap, followed by the dressed chickpea mix.
  6. Fold in the sides of each wrap and roll tightly. Slice diagonally in half for serving.
  7. Serve on plates with lemon wedges on the side.

Notes

Store wraps in the fridge for 3-4 days in an airtight container. Add dressing just before eating. For variations, consider adding roasted bell peppers or swapping chickpeas for black beans.