The day has finally arrived! If I told you I’ve been thinking of these vegan avocado chickpea wraps since pretty much the day I made them, about 3 months ago, would you believe? 3 MONTHS! And they’re always on my mind.
You’ll get it once you make these smashed chickpea wraps for lunch or dinner. You will. They’re delicious and they’re good for you and they’re just so tasty.
The only reason I haven’t had them in a while is that I’m trying to stay away from gluten and unfortunately garlic (which as we all know after a year in quarantine is pure torture) and I haven’t been able to find good gluten-free tortillas that don’t fall apart when you bend them a bit. Otherwise, I would be making myself some spicy chickpea wraps twice a week, every week.
Vegan Avocado Chickpea Wraps Ingredients
Chickpeas. What you need is a can of chickpeas. Make sure your chickpeas are well cooked, I find some canned chickpeas too firm to mash. If you have a can like that – cook the chickpeas for about 5 more minutes to make them softer.
Herbs and Spices. We’ll use some chili powder, fresh mint, fresh garlic and chopped parsley.
Extras. Lemon juice, avocado, chopped olives and toasted sesame seeds, olive oil all make it into the wraps.
Tortillas. To wrap it all into one something you won’t want to stop eating!
How To Make Vegan Avocado Chickpea Wraps
Step 1. Add half of the chickpeas, half of the mint and parsley to a blender or a bowl if you have an immersion blender. You can also choose to mash the chickpeas by hand, but it would take a bit more effort.
Step 2. Add in the garlic, chili powder, lemon juice, olive oil and sesame seeds. Blend or mash until very smooth.
Step 3. Then add the rest of the chickpeas to this mixture.
Step 4. Place some of this mixture in the middle of a small tortilla, top with avocado, chopped olives and the rest of the mint and parsley. Fold like a burrito.
Step 5. Toast the wrap in a nonstick pan starting with the open side to seal. Then flip and toast on the other side as well.
Repeat for the other chickpea wraps as well, then slice and enjoy!
Make Ahead and Store
I honestly have not tried to make this vegan wrap recipe ahead of time, but I think it can work without the avocado. You can either make the filling and fill the wraps and store like that or store the filling on its own and wrap when you want to eat these. Toast them, add whatever you want (maybe the avocado) and enjoy!
Whatever you do, keep the wraps or the filling refrigerated and in an airtight container. They should be good for the next 3 days at least.
More Vegan Wrap Recipes:
I hope you enjoy these delicious easy chickpea wraps!
- 1 can chickpeas, rinsed and drained
- 3 garlic cloves, minced
- 2 tbsp fresh mint, chopped
- 4 tbsp parsley, chopped
- ½ tsp chili powder
- 1 ½ tbsp olive oil
- ½ lemon, juice of
- 2 tbsp sesame seeds, toasted
- ½ avocado
- 3 flour tortillas, small
- 2 tbsp chopped pitted olives
- Blend ½ the chickpeas with garlic, ½ of the mint and parsley, the chili powder, olive oil, sesame seeds and lemon juice. Mash in the rest of the chickpeas.
- Place 1/3 of the chickpea mixture in the middle of a small or medium-sized tortilla, top with the rest of the mint and parsley, add olives and avocado. Wrap like a burrito and toast on the stove on both sides to seal.
- Slice the wrap in the middle and enjoy immediately!
Amount Per Serving: Calories: 436Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 504mgCarbohydrates: 53gFiber: 11gSugar: 4gProtein: 12g