Vegan Coconut Curry Chickpea (Printable version)

Creamy curry-spiced chickpeas with crisp vegetables and herbs wrapped in soft tortillas for a fresh meal.

# What You'll Need:

→ 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 chopped cilantro

→ Wrap Assembly

13 - 4 large flour or whole wheat tortillas
14 - 1 cup baby spinach or mixed greens
15 - 1 medium carrot, julienned or grated
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. Mix until well combined.
03 - Fold in the celery, red bell pepper, red onion, and cilantro. Stir until everything is evenly incorporated.
04 - Taste and adjust seasoning if needed.
05 - Lay out the tortillas. Place a handful of spinach or greens down the center of each tortilla.
06 - Top with the chickpea curry salad, then add carrot and cucumber strips.
07 - Fold in the sides and roll up tightly into a wrap.
08 - Slice in half and serve immediately, or wrap tightly and refrigerate for up to 24 hours.

# Expert Tips:

01 -
  • Ready in just 20 minutes for a quick weekday lunch
  • Perfectly balanced flavors with creamy, spicy, and fresh components
  • Protein-rich chickpeas make these wraps satisfying and nutritious
  • Completely plant-based and dairy-free without compromising on taste
  • Portable and meal-prep friendly for busy days
02 -
  • Mash the chickpeas to your preferred texture - chunkier for more bite, smoother for a creamier filling
  • If meal prepping, store the chickpea salad separately from the wraps and assemble just before eating to prevent sogginess
  • Toast the tortillas lightly for a more structured wrap that holds together better
  • For extra flavor, add a thin layer of mango chutney or vegan pesto before adding the chickpea salad
  • Let the chickpea mixture rest in the refrigerator for at least an hour before serving to allow flavors to develop
Go back