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Fall Chickpea Salad Wrap

Servings: 4 Prep time: 15 min Cooking time: 0 min


Chickpea Salad:

  • 1 (15 ounce) can chickpeas, rinsed and drained

  • 1 small apple, diced

  • 1/3 cup raw or toasted pecans, roughly chopped

  • 1 stalk of celery, diced

  • 2 tablespoons parsley, chopped

  • 1/4 cup green onions, chopped

Tahini Dressing:

  • 3 Tbsp tahini

  • 2 tsp pure maple syrup

  • 1 tsp dijon mustard

  • 1 tsp apple cider vinegar

  • 1/4 tsp garlic powder

  • 1/4 tsp salt, plus more to taste

  • 1/4 tsp ground black pepper

  • 2-3 Tbsp warm water, as needed to thin dressing

For Wraps:

  • 4 whole grain tortillas (8 inch)

  • 3-4 cups spinach

  • 3/4 cup shredded carrots


1. Add rinsed and drained chickpeas to a large bowl and use a masher or fork to mash most of the chickpeas. Add in diced apples, chopped pecans, celery, parsley and green onions.

2. In a separate bowl, make the dressing: Add tahini, maple syrup, dijon, apple cider vinegar, garlic powder, salt, pepper and warm water. Mix to combine until a creamy dressing forms. Add more water if necessary.

3. Add dressing to the chickpea salad. Stir to combine and coat all the ingredients with dressing. Taste and adjust as necessary.


Lay out wraps and add about 1 cup of spinach, top with ¼ cup shredded carrots. Top with 4 of the chickpea salad mixture. Tightly roll up the wrap, tucking in the ends as you go. Secure tightly with a toothpick if necessary. Makes 4 medium wraps.

  • Other ways to enjoy: eat the salad as is or put in lettuce wraps or swiss chard.

  • Salad will stay good for 5 days in the fridge.

  • Recipe adapted from

Fall Chickpea Salad Wrap
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