Vegan Chickpea Salad Wraps with Avocado Dressing

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Creamy, tangy chickpea salad with crunchy veggies wrapped in whole wheat tortillas, dressed with a smooth avocado-lime sauce for a refreshing plant-based picnic option. This sandwich and wrap recipe (vegan), ready in about 15 minutes, pairs canned chickpeas, celery stalks, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz), drained and rinsed canned chickpeas
• 2, finely diced celery stalks
• 1/2 medium, finely diced red bell pepper
• 2, thinly sliced green onions
• 2 tbsp, chopped fresh cilantro
• 4 large whole wheat tortillas
• 1 medium ripe avocado
• 2 tbsp fresh lime juice
• 1, minced garlic clove
• 2-3 tbsp water
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a medium bowl, mash 1 can (15 oz) drained and rinsed chickpeas with a fork until mostly broken down but still slightly chunky.
2. Step 2: Add 2 finely diced celery stalks, 1/2 medium finely diced red bell pepper, 2 thinly sliced green onions, and 2 tablespoons chopped fresh cilantro to the mashed chickpeas. Stir gently to combine.
3. Step 3: In a small bowl, blend 1 medium ripe avocado, 2 tablespoons fresh lime juice, 1 minced garlic clove, 2 to 3 tablespoons water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth to create the creamy avocado dressing.
4. Step 4: Pour the avocado dressing over the chickpea mixture and fold gently until all ingredients are well coated.
5. Step 5: Lay out 4 large whole wheat tortillas and divide the chickpea salad evenly among them, placing the filling in the center of each tortilla. Fold in the sides and roll tightly to form wraps. Slice in half diagonally and serve chilled or at room temperature.