Vegan Creamy Sun-Dried Tomato (Print Version)

A vibrant wrap filled with creamy chickpea salad, sun-dried tomatoes, crunchy veggies, and fresh herbs.

# What You'll Need:

→ Chickpea Chicken Salad

01 - 2 cans (15 ounces each) chickpeas, drained and rinsed
02 - 1/2 cup vegan mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1/2 cup sun-dried tomatoes in oil, drained and chopped
05 - 2 stalks celery, finely diced
06 - 1/4 cup red onion, finely diced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon lemon juice
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - Salt and black pepper to taste

→ Wrap Assembly

12 - 4 large flour tortillas or gluten-free wraps
13 - 2 cups mixed salad greens such as baby spinach, arugula, or romaine
14 - 1 medium carrot, julienned or grated
15 - 1/2 cucumber, thinly sliced

# Cooking Steps:

01 - In a large bowl, mash the chickpeas with a fork or potato masher until mostly broken up, leaving some texture for substance.
02 - Add vegan mayonnaise, Dijon mustard, sun-dried tomatoes, celery, red onion, parsley, lemon juice, garlic powder, smoked paprika, salt, and pepper. Mix until well combined and creamy. Adjust seasoning as needed.
03 - Lay out tortillas and layer each with a handful of salad greens, carrot, and cucumber slices.
04 - Spoon approximately 1/2 to 3/4 cup of the chickpea salad mixture onto each wrap.
05 - Roll up each tortilla tightly, tucking in the sides as you proceed. Slice in half if desired and serve immediately.

# Expert Advice:

01 -
  • These wraps come together in twenty minutes flat, which means dinner can happen on the busiest of days without sacrificing actual flavor.
  • The chickpea salad has this creamy, almost chicken-salad-like texture that converts skeptics into believers in the best way.
  • Sun-dried tomatoes give you this concentrated tang that makes every bite taste intentional and restaurant-quality.
  • It's naturally vegan but genuinely delicious, so you can serve it to anyone without explanations or apologies.
02 -
  • If your vegan mayo is too thick, thin it out with a splash of lemon juice or water before mixing; thick mayo makes the whole salad gluey rather than spreadable.
  • Prep your vegetables right before assembling, not hours ahead, because wet greens and cucumber slices will turn your wrap soggy by lunch the next day.
03 -
  • Don't skip rinsing your canned chickpeas because the starchy liquid can make your salad gummy and thick instead of creamy and spreadable.
  • Taste your chickpea salad before rolling the wraps; seasoning is where most home cooks leave flavor on the table, so trust your palate and adjust boldly.
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