Vegan Coconut Curry Chickpea Wraps (Print)

Creamy coconut curry chickpea salad wrapped with crisp vegetables and fresh herbs in soft tortillas

# Ingredients:

→ Chickpea Salad

01 - 2 cups cooked chickpeas, drained and rinsed
02 - 1/3 cup unsweetened coconut yogurt
03 - 2 tablespoons vegan mayonnaise
04 - 1 tablespoon mild curry powder
05 - 1 tablespoon fresh lime juice
06 - 1 teaspoon maple syrup
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon ground black pepper
09 - 1/2 cup finely diced celery
10 - 1/2 cup finely diced red bell pepper
11 - 1/4 cup finely chopped red onion
12 - 2 tablespoons fresh cilantro, chopped

→ Wrap Assembly

13 - 4 large flour or whole wheat tortillas
14 - 1 cup baby spinach or mixed greens
15 - 1 medium carrot, julienned
16 - 1/2 cucumber, sliced into thin strips

# Directions:

01 - In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly broken up, leaving some chunks for texture.
02 - Add coconut yogurt, vegan mayonnaise, curry powder, lime juice, maple syrup, salt, and pepper to the mashed chickpeas. Mix until well combined.
03 - Fold in the celery, red bell pepper, red onion, and cilantro. Stir until all ingredients are evenly incorporated.
04 - Taste the chickpea salad and adjust seasoning as needed.
05 - Lay out the tortillas and place a handful of spinach or mixed greens down the center of each tortilla.
06 - Top the greens with the chickpea curry salad, then add carrot and cucumber strips.
07 - Fold in the sides and roll up tightly into a wrap. Slice in half and serve immediately or wrap tightly and refrigerate for up to 24 hours.

# Expert Tips:

01 -
  • It comes together in 20 minutes flat, perfect for when hunger strikes and you refuse to order takeout.
  • The creamy coconut-curry base tastes unexpectedly rich and satisfying despite being completely plant-based.
  • You can prep the chickpea salad the night before and just assemble wraps in the morning, making it a meal-prep dream.
02 -
  • Mashing the chickpeas is the difference between a salad and a paste—leave those chunks in, they're what makes each bite interesting instead of homogeneous.
  • Don't skip rinsing the canned chickpeas; that starchy liquid is what breaks down the texture and makes everything turn watery after an hour or two.
03 -
  • If your tortillas are stiff or cracking, warm them briefly over a gas flame or in a dry skillet to make them pliable and prevent splitting as you roll.
  • The chickpea salad actually tastes better after a few hours in the fridge as the flavors meld, so prep it earlier in the day if you're not eating immediately.
Back