Vegan Lemon Tahini Chickpea Wraps (Print Version)

Smashed chickpeas with crisp vegetables in a zesty lemon-tahini dressing, wrapped up with fresh greens for a quick, satisfying meal.

# What You'll Need:

→ Chickpea Filling

01 - 1 (15 oz) can 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

# Cooking Steps:

01 - In a medium bowl, lightly mash chickpeas with a fork, leaving some chunky texture for bite and character.
02 - Add parsley, red onion, carrot, cucumber, spinach, salt, and pepper to the mashed chickpeas. Mix thoroughly to distribute vegetables evenly.
03 - In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, maple syrup, and salt. Gradually add cold water while whisking until the dressing achieves a smooth, pourable consistency.
04 - Pour prepared dressing over the chickpea mixture and toss until all ingredients are evenly coated with dressing.
05 - Lay wraps flat on a clean work surface. Distribute a handful of mixed salad greens down the center of each wrap, then evenly spoon chickpea mixture over the greens.
06 - Fold in the sides of each wrap and roll tightly. Slice diagonally in half if desired for easier handling and presentation.
07 - Serve immediately with fresh lemon wedges alongside for brightening flavor before consumption.

# Expert Advice:

01 -
  • The dressing is genuinely creamy without any dairy, and it somehow tastes like you've put in way more effort than you actually have.
  • Everything comes together in about fifteen minutes, which means you can make lunch for yourself on a random weeknight without it feeling like a production.
  • It's the kind of meal that makes you feel good while you're eating it, not just afterward.
02 -
  • If you assemble these and let them sit in the refrigerator, the wraps will absorb moisture and become soggy—keep the filling and dressing separate until you're actually ready to eat.
  • The tahini dressing will thicken as it sits, so add your water gradually and expect to add a splash more when you're assembling if it's been sitting for even a few minutes.
03 -
  • Toast your wraps very lightly in a dry skillet for just a few seconds per side—they become more pliable and develop a subtle warmth that makes everything taste more intentional.
  • Make extra dressing and keep it in the refrigerator for up to five days; it's magnificent on roasted vegetables, grain bowls, or even as a dip for raw veggies when you're looking for something to eat before dinner.
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