Sweet & Savory Spiced Chickpea Wraps

These were a hit at a big event. They are filling and work well for a meal on the run. They hold up well if you want to make them ahead of time and store for a few days in the fridge.

There were many requests for the recipe, so here it is. 🙂 Send a pic if you make them! 

Vegan friendly, whole food plant based, WFPBNO, GF option.

Makes about 4 wraps. Adjust according to your needs. 

Use organic ingredients when accessible. 


  • 15oz can chickpeas, drained
  • 1/2 cup green onions, chopped
  • 2 small to medium carrots, shredded
  • 1 red pepper, chopped
  • 1/3 cup raisins
  • Burrito sized whole grain tortillas. (Sub GF tortillas, lightly steamed collard leaves, or lettuce cups. Or simply serve on top of a bed of greens!)
  • fresh spinach, baby kale, or greens of choice

  • 3 Tbs lemon juice
  • 2 Tbs Tahini
  • 2 Tbs water
  • 1 Tbs maple syrup
  • 1 Tbs garlic powder (granuales)
  • 1 Tbs onion powder
  • 1 tsp smoked paprika
  • 3/4 tsp sea salt
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp coriander


  • Add all dressing ingredients to a bowl and whisk with a fork until smooth.
  • In a seperate larger bowl, add chickpeas and smash a bit with a potato masher or fork. (Not all the chipkpeas need to be smashed. Just give it a little smashin’.)
  • Add chopped veggies and raisins to chickpeas. 
  • Add dressing to chickpeas & veggies and stir until combined. (Use a rubber spatula to get all the dressing easily.)
  • Ideally, let chickpea salad chill in the fridge for a few hours for the dressing flavors to develop. 
  • Then, add a small handful of greens to the middle of your tortilla. Top with 1/4 chickpea mixture (less, if using smaller tortillas) and fold & roll like a burrito. Or add to collard leaves, lettuce cups, or atop a beautiful plate of greens!
  • Share and enjoy! 


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