Summer is the perfect time of year for convenient, fresh lunches. I love this recipe for a chickpea salad! Unlike chicken, egg, or tuna salad, this recipe uses avocado as a substitute for mayo. The avocado acts as a creamy binder for the chickpeas, all with the boost of some healthy fats. 

For this recipe, I used a sprouted kale and spinach wrap from one of my favorite companies: Angelic Bakehouse. Each wrap has 100 calories and is filled with sprouted, easy-to-digest grains. Unlike traditional tortillas, these veggie wraps have 5g of protein so they'll keep you full for longer. You could also use your favorite sandwich bread I added some fresh peppers to my wrap for a little bit of crunch; you could add lettuce, celery, cucumbers, or carrots as well! If you like a spicier filling, try adding 2tsp of sweet curry powder to the blender!

Vegan Avo-Chickpea Salad Wrap

  • Prep Time:5 mins
  • Cook Time:0
  • Total Time:5 mins
  • Servings:1
  • Easy


  • 1/2 cup canned chickpeas drained
  • 1/2 mashed avocado
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 1 tsp. fresh ground black pepper
  • 1 wrap choice
  • Veggies choice for topping
nut, legume, vegetable, meat, garbanzo, chickpeas, cereal, hazelnut, pea, macadamia nut
Jessica Kelly
  • Step 1

    Add chickpeas, mashed avocado, and spices to high speed blender. Pulse until roughly combined.

    Sara Klimek
  • Step 2

    Scoop into wrap. Add veggies and toppings. Fold wrap and enjoy!

    Sara Klimek