Vegan Chickpea Salad Wraps with Tahini Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing vegan wrap filled with mashed chickpeas, crunchy veggies, and a creamy tahini dressing, perfect for a quick, healthy lunch. This Mediterranean-inspired vegan recipe, ready in about 15 minutes, pairs canned chickpeas, tahini, lemon juice 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.

Prep: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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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 3 tbsp tahini, 2 tbsp fresh lemon juice, 1 tsp maple syrup, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper to the chickpeas. Stir well to combine into a creamy dressing.
  3. Step 3: Fold in 2 finely chopped celery stalks, 1/2 cup finely diced red bell pepper, and 2 sliced green onions. Adjust seasoning with remaining 1/4 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Lay out 4 large whole wheat tortillas and evenly distribute 1 cup baby spinach leaves on each.
  5. Step 5: Spoon the chickpea salad mixture onto the center of each tortilla. Fold the sides over and roll tightly into wraps. Serve immediately or wrap in foil for an on-the-go meal.

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