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    Home » Recipes » Mains

    Smashed Chickpea Salad Wrap

    Published: Oct 8, 2019 · Modified: Dec 21, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    smashed chickpea salad wrap pin
    smashed chickpea salad wrap pin

    Smashed chickpea salad wraps are savoury, creamy, tart, and so so delicious!! Perfect for lunch or party platters.

    grilled wraps cut in half on white plate

    You might remember my Asian Slaw Vegan Wraps with Cauliflower Rice, with its peanutty Thai flavours. Since then, I’ve had a couple requests for more wrap recipes, so I’m bringing you this seriously uh-mazing, jam packed with flavour recipe that I know you will love. More of a sandwich person than a wrap? Try this 5 Minute Chickpea Salad Sandwich instead.

    These chickpea wraps are perfect for party platters, and they even make great holiday appetizers with festive cranberries and pecans throughout. They’re ready in 30 minutes, with no cooking required. Plus, they’re suitable for vegans, vegetarians, and gluten free eaters, as long as you’re buying gluten free wraps, of course. Ready for this?

    wraps cut into pinwheels on white serving dish

    What’s in my smashed chickpea salad?

    For the chickpea salad, I’m using:

    • One can of chickpeas, drained & rinsed, to deliver protein and nutrients with a mild flavour that will absorb the saucy goodness.
    • A diced up stalk of celery for delicious crunch and flavour throughout.
    • One granny smith apple for tart, juiciness, and more crunch.
    • Pecans, for even more protein, but delicious nuttiness.
    • Dried, unsweetened cranberries for pops of colour and a little more tart throughout.

    Now, let’s talk about the rich, delicious, luscious dressing!

    • The base is made using cashews that have been soaked in hot water for at least 15 minutes. Soaking the cashews makes them easier to blend, and results in a creamier texture, without any graininess.
    • Water, apple cider vinegar for acid, and the perfect blend of seasoning take creamy cashews to an absolutely extraordinary level of deliciousness! I use sage and thyme to add a little bit of poultry flavour to this incredible salad.

    tortilla wraps stuffed with chickpea salad, cut in half on plate

    How to prepare your wraps

    First, put your cashews to soak in hot water, while you prepare the salad. Gather the remaining dressing ingredients and add them to your blender. Then once the cashews are ready, you may drain and add them to the blender and process until smooth and creamy.

    Meanwhile, while the cashews are soaking, drain and rinse your chickpeas and place them in a mixing bowl. Using a large fork or potato masher, smash the chickpeas, without overly mashing them. You want to keep some chunky pieces for great texture.

    Then add the diced celery, apple, chopped pecans, and cranberries.

    Now blend up your dressing if you haven’t already and pour it over the salad and mix well, ensuring the ingredients are evenly coated.

    chickpeas in bowl with fork on left and chickpea salad on right

    TIP: When preparing your ingredients, chop the apple last to prevent browning. Once mixed with the dressing, they will no longer brown.

    How to securely wrap up your wraps

    When your salad is ready, you may enjoy as is or prepare it into wraps.

    Lay out your tortilla wraps of choice and add a handful of baby spinach to the center. Then add about one sixth of the smashed chickpea salad on top.

    Fold over two sides of the wrap to make neat little pockets so your filling won’t fall out, and roll up the wrap.

    tortilla wrap with spinach and chickpea salad being prepared

    Optionally, but recommended, grill your wraps, seal side down on a panini press or indoor grill. This not only adds delicious crunch to the wrap itself, but also helps to seal it, keeping the filling in place. Then slice each one in half and serve.

    Alternatively, if serving a large crowd, you may make these wraps into pinwheels instead, giving you more portions.

    To do so, use a little less spinach and chickpea salad in a thin layer down the center of the wrap. Then tightly roll the wrap up, without tucking in the sides from the bottom up. Keep tucking the wrap in securely as you roll it up. Then slice into roughly 2″ intervals to make your pinwheels. Secure them with toothpicks if needed. Enjoy!

    wraps cut into pinwheels on white serving dish

    These wraps are great for parties and potlucks. They make a delicious lunch, or even a starter for your holiday menu. I really think you’re going to love these, and I’d love to hear your feedback in the comments below.

    For more great recipes that are perfect for entertaining, check out these.

    • Baked Zucchini Tater Tots [Vegan+GF+Oil Free]
    • Sweet & Spicy Baked Plantain Chips
    • Asian Slaw Vegan Wraps with Cauliflower Rice
    • Oil Free Cowboy Caviar Dip
    • Vegan Stuffed Mushrooms with Italian Style Risotto
    • 3 Minute Easy Guacamole
    • Vegan Parmesan Carrot Fries [Oil Free]
    • Sweet & Spicy Mango Salsa

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    grilled wraps cut in half on white plate

    Smashed Chickpea Salad Wrap

    Perfect for a party platter, or a holiday starter. These smashed chickpea salad wraps are bursting with flavour and deliciousness.
    5 from 7 votes
    Print Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Course: Appetizer, Main Course, Salad
    Cuisine: American, Canadian
    Servings: 6 Servings
    Calories: 267kcal
    Author: Rosa

    Equipment

    • Blender

    Ingredients

    For the Salad

    • 1 15oz can chickpeas drained & rinsed
    • 1 medium celery stalk diced
    • 1 medium granny smith apple diced
    • â…“ cup pecans roughly chopped
    • ¼ cup dried unsweetened cranberries

    For the Dressing

    • ½ cup raw cashews soaked in hot water for 15 minutes
    • ¼ cup fresh water
    • 1 tablespoon apple cider vinegar
    • ¼ teaspoon sea salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon garlic powder
    • ¼ teaspoon dried sage
    • ¼ teaspoon dried thyme

    For the Wrap

    • 3 cups baby spinach
    • 6 10" whole grain tortilla wraps or wraps of choice, gluten free if needed
    Prevent your screen from going dark

    Instructions

    • Start by soaking your cashews in boiling hot water for 15 minutes, and then drain.
    • Meanwhile, add your chickpeas to a large mixing bowl and use a masher or large fork to smash most of the chickpeas, don't worry about getting every single one. Add in all remaining salad ingredients and mix well.
    • By now your cashews should be ready, so drain them and add to a small blender along with all remaining dressing ingredients and process until smooth. Pour the dressing over your salad and mix well to coat all the ingredients. Taste and add more salt and pepper if desired.
    • Lay out your six wraps, add a small handful spinach to the center and â…™ of your chickpea salad on top. Fold over the two opposite sides and then roll it up. This method will prevent anything from falling out.
    • Optional: Grill your wraps, fold side down on a panini press or indoor grill to seal and lightly toast your wrap. This adds a nice crunch and gorgeous grill lines. You may then cut each wrap in half and serve.
    • Alternatively, you may cut your wraps into pinwheels. For this method, add a single thin layer of spinach on your wrap, followed by a thin layer of the chickpea salad. Then tightly roll the wrap up from the bottom up. Then slice the wrap in approximately 2" intervals. Secure with toothpicks if needed.

    Notes

     
    Cut the apples last to prevent them from browning. Once mixed with the dressing, they will not brown.
    You may fully prepare the salad and dressing ahead of time. Mix with the dressing and refrigerate in a covered bowl or container until ready to wrap. Salad will stay fresh in the refrigerator for up to 3 days.
    You may wrap with lettuce wraps, swiss chard, tortilla wraps of choice, or enjoy as a salad.
     

    Nutrition

    Calories: 267kcal | Carbohydrates: 36g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 398mg | Potassium: 210mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1423IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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    1. Becky

      July 16, 2021 at 12:49 am

      5 stars
      Wonderful!!! Thank you so much. This is a keeper – although I will add a bit of something to give it a bit more flavor because we like a little bite 😂. That’s with any recipe – you can make it your own.

      Reply
      • Rosa

        July 17, 2021 at 4:07 pm

        Thanks Becky, so glad you enjoyed! 🙂

        Reply
    2. Cori Satti

      January 13, 2020 at 10:48 pm

      5 stars
      I’m so happy I found this recipe! This is my lunch all week! I make it Monday and have a wrap everyday. So simple and delicious!!!!! The only thing I do different is put the chick peas in the food processor as my smasher was not up to the task 🤣

      Reply
      • rosa

        January 14, 2020 at 11:16 am

        Aw thanks Cori! I’m glad you found it too! Thanks for the feedback.

        Reply
    3. Suzie

      October 08, 2019 at 10:18 am

      5 stars
      With the cranberries, and cut into pinwheels, they even sound like they’d make a nice appetizer for Thanksgiving 😉
      Your recipe sounds so easy and delicious and I’d love to give these a try on gluten-free wraps.

      Reply
      • rosa

        October 08, 2019 at 2:39 pm

        Thanks Suzie, they’d be perfect Thanksgiving appetizers. Hope you enjoy.

        Reply

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