Ingredients
- —265 g canned chickpeas
- —125 g plant-based yogurt
- —1 teaspoon mustard
- —0.5 teaspoon smoked paprika powder
- —0.5 teaspoon garlic powder
- —Salt and pepper to taste
- —0.5 red onion
- —200 g fresh spinach
- —75 g sun-dried tomatoes
- —4 tablespoons pine nuts
- —4 whole wheat wraps
Instructions
Rinse the chickpeas thoroughly and place them in a bowl.
Add the plant-based yogurt, mustard, paprika powder, garlic powder, salt, and pepper.
Use a fork to mash the mixture into a coarse, firm consistency.
Finely chop the red onion and mix it into the salad.
Lay out the wraps and spread the spinach evenly over them.
Spoon the chickpea salad onto the spinach.
Chop the sun-dried tomatoes into small pieces and sprinkle them on top.
Scatter the pine nuts over the wraps.
Roll the wraps tightly and cut them in half.
Serving Tip
These vegan wraps are fresh, filling, and delightfully simple. A creamy chickpea salad paired with spinach and sun-dried tomatoes makes for an easy lunch you can take on the go. They’re perfect to prepare in advance and stay fresh and creamy, even when traveling.
Storage Tip
Wrap in foil and store in the fridge for up to one day.