20-Minute Vegan Curry Chickpea Salad Wraps
A protein-packed vegan wrap featuring mashed chickpeas seasoned with aromatic curry powder, sweet golden raisins, and fresh scallions, paired with a bright spinach and tomato salad dressed in tangy Dijon vinaigrette. The chickpeas are partially mashed for varied texture, while warm tortillas create a satisfying handheld meal. Perfect for lunch or light dinner when you want something healthy yet filling.
Ingredients
- 1 ounce Golden Raisins, roughly chopped
- 2 unit Scallions, greens only, thinly sliced
- 1 unit Lemon, quartered
- 1 unit Chickpeas, drained and rinsed
- 4 tablespoon Vegan MayoRegular Mayo1:1vegetarian
regular mayonnaise works fine
- 1 tablespoon Curry Powder
- 2 teaspoon Dijon Mustard
- 1 unit Tomato, diced into 1/2-inch pieces
- 5 ounce Spinach
- 2 unit Flour Tortillas
- ½ ounce Sliced Almonds
- 2 tablespoon Olive Oil
- Salt
- Pepper
- 1 teaspoon Sugar
Instructions
- 1
Wash and dry all produce
- 2
Roughly chop raisins and thinly slice scallion greens, quarter lemon and dice tomato into half-inch pieces
- 3
Place raisins in microwave-safe bowl with water to cover, microwave 30 seconds then drain
- 4
Drain and rinse chickpeas, pat dry with paper towels
- 5
Mash chickpeas in medium bowl with fork until about half are smooth, leaving some larger pieces
- 6
Stir scallion greens, drained raisins, mayonnaise, curry powder, and lemon juice into chickpeas, season with salt and pepper
- 7
Whisk mustard, sugar, lemon juice, salt and pepper in large bowl until combined
- 8
Slowly whisk olive oil into mustard mixture until smooth and creamy
- 9
Add spinach and tomato to dressing and toss to coat, season if needed
- 10
Wrap tortillas in damp paper towels and microwave until warm and pliable
- 11
Place chickpea salad and handful of spinach salad on bottom half of each tortilla
- 12
Fold bottom side up over filling, fold left and right sides toward center, then roll up tightly
- 13
Halve wraps diagonally and serve with remaining spinach salad topped with almonds
Tips
Use tongs to toss the spinach salad more easily and prevent bruising the delicate greens.
Partially mash chickpeas for best texture - smooth enough to hold together but with some chunks for bite.
Measure curry powder carefully as the flavor can become overwhelming if you use too much.
Good to Know
Assembled wraps keep 1 day refrigerated but tortillas may get soggy. Store chickpea salad and spinach salad separately up to 3 days.
Make chickpea salad and spinach salad up to 1 day ahead, store separately and assemble wraps just before serving.
Serve immediately after assembling to prevent tortillas from becoming soggy.
Common Mistakes
Pat chickpeas completely dry to avoid watery filling
Don't overmash chickpeas to maintain some texture
Warm tortillas properly to avoid tearing when rolling
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
regular mayonnaise works fine
FAQ
Can I make these wraps ahead of time?
The chickpea and spinach salads can be made a day ahead, but assemble wraps just before serving to prevent soggy tortillas.
What if I don't have curry powder?
Mix turmeric, cumin, coriander and a pinch of ginger powder, or use garam masala for different but delicious flavor.
How long will leftover chickpea salad keep?
Store covered in refrigerator up to 3 days. The flavor actually improves as it sits and melds together.