Zesty Chickpea Avocado Wraps

Backstory: Fast, filling vegan lunch ready in about 15 minutes—no tofu. Bright, creamy, and packed with protein and crunch.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado
• 1–2 tbsp vegan mayo or plain dairy-free yogurt
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• Salt and pepper to taste
• Juice of 1/2 lemon or lime
• 4 large whole-grain or gluten-free tortillas/wraps
• 1 cup mixed salad greens or spinach
• 1 small carrot, grated
• 1/2 red bell pepper, thinly sliced
• 2 tbsp chopped fresh cilantro or parsley (optional)
• 2 tbsp pumpkin seeds or chopped walnuts (optional, for crunch)

Quick pickled onion (optional)

• 1/4 small red onion, thinly sliced
• 2 tbsp apple cider vinegar
• Pinch of salt and 1 tsp sugar or maple syrup
• 2 tbsp water

Instructions

1. If making quick pickled onion, combine sliced onion, vinegar, water, salt and sugar in a small bowl. Let sit while assembling (5–10 min).
2. In a bowl, mash chickpeas lightly with a fork, leaving some whole for texture.
3. In a separate bowl, mash the avocado. Stir in vegan mayo (or yogurt), Dijon, smoked paprika, cumin, lemon juice, salt and pepper until creamy.
4. Combine mashed chickpeas with avocado mixture. Fold in chopped cilantro/parsley and pumpkin seeds or nuts if using.
5. Warm tortillas briefly in a dry skillet or microwave for 10–15 seconds to make them pliable.
6. Assemble: divide greens among wraps, spoon chickpea-avocado filling down center, add grated carrot, sliced bell pepper and pickled onion. Fold and roll tightly.
7. Serve immediately, or wrap in foil for an on-the-go lunch.

Flavor profile: Creamy, tangy and smoky with fresh herb brightness and crunchy texture contrasts.

Another beautiful plant-based creation. Publish this one so other plant lovers can find it!