Vegan Lemon Tahini Chickpea Wraps (Printable Version)

Zesty chickpea wraps with fresh vegetables and creamy tahini dressing

# What You'll Need:

→ 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

# Directions:

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

# Expert Hints:

01 -
  • It comes together in 15 minutes flat, which means no standing around waiting for things to cook.
  • The lemon-tahini dressing is buttery and rich without a single drop of dairy, and honestly tastes better than anything from a bottle.
  • You can prep the filling ahead and assemble fresh when hunger strikes, making it perfect for chaotic weekday mornings.
02 -
  • If you assemble these more than an hour before eating, the wraps will start to soften from the moisture in the filling—keep the components separate and build them fresh if you're meal prepping.
  • The dressing's consistency matters more than you'd think; too thick and it won't coat everything evenly, too thin and it pools at the bottom instead of clinging to the filling.
03 -
  • Make the dressing first and let it sit while you prep the vegetables—it firms up slightly and tastes even more balanced after resting for a few minutes.
  • Store the chickpea filling and dressing in separate containers in the refrigerator for up to three days, then assemble wraps fresh each morning for maximum crispness and flavor.
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