Chickpea Tomato Wrap

This vegan wrap is easy to make and the flavor is out of this world!

  • Author: Happy Healthy Mama
  • Prep Time: 7 minutes
  • Cook Time: 0 minutes
  • Total Time: 7 minutes
  • Yield: 4 wraps 1x
  • Category: main meal
  • Cuisine: American


  • 1 (15 ounce) can chickpeas, drained and rinsed or 1 1/2 cups cooked
  • 1/2 cup {packed in oil} julienned sun-dried tomatoes, oil drained
  • 1/4 cup vegan mayo, such as Vegenaise (or real mayo if you prefer)
  • 2 tablespoons fresh chopped parsley (or substitute 1 tsp. dried)
  • 1 teaspoon stone ground mustard
  • 1/4 teaspoon sea salt (optional, omit if using canned chickpeas with salt added)
  • handful fresh spinach (one handful per wrap)
  • 4 whole grain tortillas


  1. Using a potato masher or fork, mash your chickpeas in a medium bowl.
  2.  Stir in the tomatoes, vegan mayo, parsley, mustard, and sea salt.
  3.  Spread 1/4 of the mixture on a tortilla, top with a handful of spinach, and roll it up.
  4. Repeat with other wraps or save the remaining chickpea tomato salad for tomorrow’s lunch!


Recipe adapted from 1,000 Vegan Recipes (affiliate link)


Keywords: vegan wrap