Vegan Pecan Apple Chickpea Salad Wraps

Chickpeas would possibly simply be my favourite legume. I can at all times discover them lurking in my cabinet, prepared for use in fast greek chopped salad lunch or to throw in a curry dish once I’m feeling like I would like a bit of plant-based protein however don’t wish to prepare dinner. Their creamy texture is one I discover myself at all times coming again to. Anyone else a chickpea lover?!

I really like bringing you scrumptious plant-based meals; not solely as a result of they’re higher for us and the surroundings, however as a result of they’re handy and straightforward to throw along with minimal effort. College college students and anybody who finds themselves busy and on the go — this recipe is for you!

Abra and I whipped these vegan pecan apple chickpea salad wraps about 4 years in the past and completely cherished the flavors and texture. It’s harking back to an apple tuna salad you had rising up, besides there’s no tuna or mayo concerned, making it vegan and gluten free.

And guess what? This recipe solely takes about quarter-hour to make. YASSSS.

Everything you’ll must make these apple chickpea salad wraps

Get able to fall in love with the flavors and textures in these vegan apple chickpea salad wraps. They’re the proper combo of candy and savory with a bit of crunch in each chew! Here’s what you’ll must make them:

Chickpeas: the star of the present in these wraps that pack loads of plant-based protein.
Apple: a bit of diced apple provides great, juicy sweetness. I really like Honeycrisp!
Pecans: add some crunch with toasted, chopped pecans.
Dried tart cherries: okay YUM I really like the candy & tart combo that dried tart cherries give the salad.
Parsley, celery & inexperienced onion: for crisp bites of freshness.
For the maple dijon dressing: we’re utilizing a creamy, scrumptious dressing made with tahini, maple syrup, dijon mustard, apple cider vinegar, garlic powder, salt & pepper.
For the wraps: I like to make use of massive spinach tortillas and add some recent spinach & shredded carrots for additional shade, texture and nutrition. Feel free to make use of any tortillas you’d like, together with grain free ones!

Delicious methods to customise

Because these vegan chickpea salad wraps are full of tons of recent components, they’re tremendous simple to customise with what you might have readily available. Here are some suggestions:

Go nut free: you may completely use sunflower seeds as an alternative of the pecans, or omit the nuts altogether.
Try a brand new protein: should you’re not plant-based or vegetarian, be happy to sub the can of chickpeas for cooked, chopped or shredded rooster breast.
Boost the veggies: as I discussed, I like to spherical out the wraps with recent spinach and shredded carrots. Shredded pink cabbage would even be scrumptious!
Swap your mix-ins: be happy to make use of dried cranberries, chopped dates and even raisins rather than the tart cherries. Cilantro can be a fantastic sub for the parsley.

Easy vegan chickpea salad wraps in 4 easy steps

You’re quarter-hour away out of your new favourite lunch!

Combine the salad mix-ins. Start by mashing your drained chickpeas, then add them to a bowl with the diced apples, pecans, tart cherries, celery, parsley, and inexperienced onions.
Make the dressing. Whisk collectively the entire components for the dressing and add heat water as-needed to get a pleasant pourable consistency.
Mix the salad collectively. Add the maple dijon dressing to the chickpea salad and blend it nicely to mix. Taste and add extra salt and pepper as wanted.
Wrap it up & get pleasure from! Finally, add your chickpea salad to three massive spinach wraps, prime with spinach and shredded carrot should you’d like, wrap them up and revel in! See beneath for extra scrumptious methods to benefit from the salad itself.

More methods to get pleasure from this apple chickpea salad

Out of huge tortillas or searching for different methods to benefit from the salad itself? Here are some scrumptious methods to eat it:

Serve the salad in a bowl as-is and revel in as an exquisite facet dish that’s good for events.
Add it to lettuce cups or massive collard leaves for a low carb wrap choice.
Sandwich it between two slices of your favourite bread! My Grandma’s selfmade seedy sandwich bread can be good.

Storing tips

Store any leftover apple chickpea salad or chickpea salad wraps in an airtight container within the fridge for as much as 4-5 days.

More plant-based lunches you’ll love

Curried Chickpea Couscous Salad

Get all of our scrumptious vegan lunch recipes right here!

I hope you like these vegan apple chickpea salad wraps! If you make them make sure to depart a remark and a ranking so I understand how you appreciated them. Enjoy, xo!

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Vegan Pecan Apple Chickpea Salad Wraps

Prep Time 15 minutes

Total Time 15 minutes

Serves3 wraps

Delicious vegan pecan apple chickpea salad wraps with a creamy maple dijon tahini dressing. These simple chickpea salad wraps take simply quarter-hour to make with none cooking concerned, making this a fantastic recipe for healthy lunches and events! Enjoy the apple chickpea salad in your favourite wrap, on toast, as-is and even in lettuce cups!

Ingredients

For the salad:
1 (15 ounce) can chickpeas, rinsed and drained
1 cup small diced natural honeycrisp apple (from about 1 small to medium honeycrisp apple)
⅓ cup coarsely chopped uncooked or toasted pecans*
⅓ cup dried tart cherries
1 stalk of celery, diced
2 tablespoons chopped flat-leaf parsley (or sub cilantro)
¼ cup chopped inexperienced onions
For the dressing:
3 tablespoons tahini (I like Soom Foods)
2 teaspoons pure maple syrup (or use honey if not vegan)
1 teaspoon dijon mustard
1 teaspoon apple cider vinegar
¼ teaspoon garlic powder
¼ teaspoon salt, plus extra to style
Lots of freshly floor black pepper
2-3 tablespoons heat water, to skinny dressing
For the wraps:
3 massive spinach tortillas (or tortillas of alternative)*
3-4 cups natural spinach
¾ cup shredded carrots

Instructions

Add rinsed and drained chickpeas to a big bowl and use a masher or fork to mash many of the chickpeas. Add in diced apples, chopped pecans, tart cherries, celery, parsley and inexperienced onions.
In a separate bowl, make the dressing: Add tahini, honey, dijon, apple cider vinegar, garlic powder, salt, pepper and heat water. Mix to mix till a creamy dressing types. Add extra water if needed. I discovered that someplace between 2-3 tablespoons was good.
Add dressing to the chickpea salad. Stir to mix and coat all of the components with dressing. Taste and modify as needed. You might wish to add extra salt and/or pepper.
Lay out spinach wraps and add about 1 cup of spinach, prime with ¼ cup shredded carrots. Top with ⅓ of the chickpea salad combination. Tightly roll up the wrap, tucking within the ends as you go. Secure tightly with a toothpick if needed. Makes 3 massive wraps! You also can eat the salad as is or put in lettuce wraps or swiss chard. Salad will keep good for five days within the fridge.

Recipe Notes

*If you utilize smaller 8-inch tortillas, you’ll seemingly get 4 servings out of this recipe.
*If you might be nut free, be happy to make use of roasted sunflower seeds as an alternative of pecans. Tahini is created from sesame seeds in order that shouldn’t be a difficulty.