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Chickpea wraps
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5 from 1 vote

Chickpea wraps

A quick and easy vegan wrap full of protein and flavour
Prep Time20 minutes
Total Time20 minutes
Course: Light meal, Main Course
Cuisine: American, Greek
Servings: 6 wraps
Author: Mia Kouppa

Ingredients

  • 19 ounces canned chickpeas
  • 1/3 cup lemon juice, freshly squeezed
  • 1 tbsp tahini
  • 1/3 cup chopped parsley
  • 2 cups baby spinach
  • 1 white onion, sliced into slivers
  • 1 cucumber, sliced into rounds
  • 6 flour tortillas

Instructions

  • Drain your chickpeas and rinse them under cold running water. Transfer the chickpeas to a medium sized bowl and add the lemon juice.
  • With a fork, the back of a spoon or a potato masher begin mashing the chickpeas. You can mash them as much as you like, depending on the texture you want to end up with.
  • Stir in the tahini and then the chopped parsley. Set aside.
  • To assemble your wraps place approximately 1/3 cup of the chickpea mixture on your tortilla and spread it carefully to cover the surface evenly.
  • On one end lay out several cucumber slices, and top with strips of white onion. Top with approximately 1/3 cup of spinach leaves.
  • Roll your wrap and cut each wrap in half to serve.
  • Enjoy!