Vegan Pecan Apple Chickpea Salad Wraps

Name: Vegan Pecan Apple Chickpea Salad Wraps
Prep time: 15 min
Total time: 15 min
Yield: 3 wraps
Ingredients: FOR THE SALAD:; 1 (15 ounce) can chickpeas, rinsed and drained; 1 cup small diced organic honeycrisp apple (from about 1 small to medium honeycrisp apple); ⅓ cup coarsely chopped raw 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 green 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 more to taste; Lots of freshly ground black pepper; 2-3 tablespoons warm water, to thin dressing; For the wraps:; 3 large spinach tortillas (or tortillas of choice)*; 3-4 cups organic spinach; ¾ cup shredded carrots

User Reviews

5.0

150 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
3 wraps
Calories
558 kcal
Course
Lunch
Cuisine
American, Vegan

Vegan Pecan Apple Chickpea Salad Wraps

Stella Guerrero

Report

Delicious vegan pecan apple chickpea salad wraps with a creamy maple dijon tahini dressing. These easy chickpea salad wraps take just 15 minutes to make without any cooking involved, making this a great recipe for healthy lunches and parties! Enjoy the apple chickpea salad in your favorite wrap, on toast, as-is or even in lettuce cups!

Share:

I Made This!

112 people made this

Print

31 people printed this

Save this

90 people saved this

Ingredients

Servings

FOR THE SALAD:
1 (15 ounce) can chickpeas, rinsed and drained
1 cup small diced organic honeycrisp apple (from about 1 small to medium honeycrisp apple)
⅓ cup coarsely chopped raw 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 green 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 more to taste
Lots of freshly ground black pepper
2-3 tablespoons warm water, to thin dressing
For the wraps:
3 large spinach tortillas (or tortillas of choice)*
3-4 cups organic spinach
¾ cup shredded carrots

Add to Shopping List

Instructions

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, tart cherries, celery, parsley and green onions.
In a separate bowl, make the dressing: Add tahini, honey, dijon, apple cider vinegar, garlic powder, salt, pepper and warm water. Mix to combine until a creamy dressing forms. Add more water if necessary. I found that somewhere between 2-3 tablespoons was perfect.
Add dressing to the chickpea salad. Stir to combine and coat all the ingredients with dressing. Taste and adjust as necessary. You may want to add more salt and/or pepper.
Lay out spinach wraps and add about 1 cup of spinach, top with ¼ cup shredded carrots. Top with ⅓ 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 3 large wraps! You can also eat the salad as is or put in lettuce wraps or swiss chard. Salad will stay good for 5 days in the fridge.

Notes

*If you use smaller 8-inch tortillas, you’ll likely get 4 servings out of this recipe.
*If you are nut free, feel free to use roasted sunflower seeds instead of pecans. Tahini is made from sesame seeds so that should not be an issue.

Nutrition Information

Show Details

Serving 1wrap Calories 558cal (28%) Carbohydrates 76.3g (25%) Protein 16.2g (32%) Fat 23.5g (36%) Saturated Fat 3.5g (18%) Fiber 13.3g (53%) Sugar 18.2g (36%)