grilled wraps cut in half on white plate
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5 from 3 votes

Smashed Chickpea Salad Wrap

Perfect for a party platter, or a holiday starter. These smashed chickpea salad wraps are bursting with flavour and deliciousness.
Prep Time30 mins
Total Time30 mins
Course: Appetizer, Main Course, Salad
Cuisine: American, Canadian
Keyword: gluten free, oil free, refined sugar free, vegan
Servings: 6 Servings
Calories: 267kcal
Author: Rosa



For the Salad

  • 1 15oz can chickpeas drained & rinsed
  • 1 medium celery stalk diced
  • 1 medium granny smith apple diced
  • 1/3 cup pecans roughly chopped
  • 1/4 cup dried unsweetened cranberries

For the Dressing

  • 1/2 cup raw cashews soaked in hot water for 15 minutes
  • 1/4 cup fresh water
  • 1 tbsp apple cider vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp sage
  • 1/4 tsp thyme

For the Wrap

  • 3 cups baby spinach
  • 6 10" whole grain tortilla wraps or wraps of choice, gluten free if needed


  • 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 1/6 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.


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.


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