Vegan Curry Chickpea Salad Wraps
Lightly mashed chickpeas in a creamy curry dressing, rolled up with crisp cucumber and peppery radicchio in a soft tortilla. A fast, protein-packed plant-based wrap that's just as good for lunch as it is for meal prep.
Equipment
- Large mixing bowl
- Small mixing bowl
- Fork or potato masher
- Whisk
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Airtight storage container
Ingredients
- 2 cans 15 oz / 425g each chickpeas, drained and rinsed
- ½ red onion small diced
- 2 stalks of celery small diced
- ½ cup vegan mayo about 115g
- 1 tsp curry powder about 2g
- ¼ tsp turmeric about 0.75g
- ¼ tsp cumin about 0.75g
- 1 tbsp lemon juice about 15ml
- 1 tsp Dijon mustard about 5g
- 1 tsp maple syrup about 7g
- Salt and pepper to taste
Wrap Assembly
- 4 large flour tortillas
- 1 mini cucumber or ½ standard cucumber, sliced into thin batons (about 100g)
- 1 cup radicchio leaves torn (about 40g)
- 1 cup spring mix or baby greens about 20g
Instructions
- Add chickpeas to a large bowl. Using a fork or potato masher, mash roughly — leave about half the chickpeas whole for texture. Add red onion and celery.
- In a small bowl, whisk together the vegan mayo, curry powder, turmeric, cumin, lemon juice, Dijon, and maple syrup.
- Pour the dressing over the chickpeas and toss to coat. Season with salt and pepper, then taste and adjust — more lemon for brightness, more curry for spice.
- Lay a tortilla flat and layer on the greens, radicchio, and cucumber batons across the center third.
- Spoon the curry chickpea filling over the vegetables in an even line.
- Fold in the sides of the tortilla, then roll tightly from the bottom up. Slice in half on a diagonal to serve.
- Repeat with the remaining tortillas and filling.
Notes
No radicchio on hand? Red cabbage or a red-tinged lettuce gets you a similar color and crunch. Any sturdy wrap works in place of flour tortillas if you want this gluten-free.
Finely diced red onion or dried cranberries fold in well if you want extra bite or sweetness.
Leave about half the chickpeas whole rather than fully mashing for the best texture. Slice the cucumber thin so it doesn't tear the tortilla when you roll.
Storage: Keep the filling and vegetables separate and refrigerated for up to 4–5 days, then assemble wraps fresh, as they get soggy if rolled ahead of time. Flavor improves after 30 minutes in the fridge as the dressing melds.
Finely diced red onion or dried cranberries fold in well if you want extra bite or sweetness.
Leave about half the chickpeas whole rather than fully mashing for the best texture. Slice the cucumber thin so it doesn't tear the tortilla when you roll.
Storage: Keep the filling and vegetables separate and refrigerated for up to 4–5 days, then assemble wraps fresh, as they get soggy if rolled ahead of time. Flavor improves after 30 minutes in the fridge as the dressing melds.