Vegan Lemon Tahini Chickpea Wraps (Printable)

Protein-rich chickpeas meets crisp vegetables in a creamy lemon tahini coating, all wrapped up for a satisfying meal.

# Components:

→ 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 optimal consistency.
02 - Add parsley, red onion, carrot, cucumber, spinach, salt, and pepper to the mashed chickpeas. Mix well to combine all ingredients evenly.
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 is smooth and pourable.
04 - Pour the prepared dressing over the chickpea mixture and toss until evenly coated.
05 - Lay out wraps on a clean surface. Place a handful of salad greens down the center of each wrap. Spoon the chickpea mixture evenly over the greens.
06 - Fold in the sides and roll up each wrap tightly. Slice in half diagonally if desired for easier handling.
07 - Serve immediately with lemon wedges on the side for additional brightness and flavor.

# Expert Advice:

01 -
  • No cooking required, so you can make lunch happen faster than the drive-thru line moves.
  • The tahini dressing tastes indulgent but costs pennies and comes together in under two minutes.
  • Leftovers stay fresh when stored separately, making these perfect for meal prep without the soggy-wrap tragedy.
02 -
  • If you assemble these more than an hour ahead, the wraps become limp and the filling leaks out—prep the components separately and only bring them together when you're ready to eat.
  • That water you add to the tahini dressing is crucial; too much and it's soup, too little and it's paste, so go slowly and taste as you go.
03 -
  • Toast your wraps lightly in a dry skillet for thirty seconds on each side to make them more pliable and less likely to tear when you roll them.
  • If your tahini is thick and grainy looking straight from the jar, stir it vigorously or microwave it for ten seconds to loosen it up before whisking the dressing.
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