Crispy smashed chickpea salad wraps

Crispy smashed chickpea wraps loaded with fresh veggies and creamy lemon tahini sauce for an easy vegan meal plan

No ratings yet

Print Pin

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Calories: 420kcal

Preheat the oven to 425°F and line a baking sheet with parchment paper. Spread the chickpeas onto the pan and gently smash them using the bottom of a glass until they are flattened but still have some texture.
Drizzle with olive oil and sprinkle with salt, garlic powder, smoked paprika, and black pepper. Toss lightly to coat.
Roast the chickpeas for 20 to 25 minutes, stirring once halfway through, until they are golden and crispy around the edges.

While the chickpeas are roasting, prepare the dressing by whisking together the tahini, lemon juice, maple syrup, and a pinch of salt. Add warm water a little at a time until the dressing is smooth and pourable.

Warm the tortillas slightly so they are easy to fold. Layer each wrap with lettuce, cucumber, carrots, and a generous portion of the crispy chickpeas. Drizzle with the tahini sauce and add any optional toppings. Roll tightly and serve immediately.

For the best texture, make sure the chickpeas are well dried before roasting. Excess moisture will prevent them from crisping properly.
Smashing the chickpeas increases surface area, which helps create those crispy, golden edges while keeping some soft texture inside.
If your tahini sauce tastes slightly bitter, add a little extra maple syrup or a splash more lemon juice to balance it out.
These wraps are best served fresh, but you can prep all the components ahead of time and assemble just before eating.
For meal prep, store the roasted chickpeas separately from the vegetables and sauce to keep everything from getting soggy.
You can easily switch this up by serving it as a sandwich, grain bowl, or lettuce wraps instead of tortillas.
For extra protein, add sliced tofu or hemp seeds, or use a high-protein wrap.