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Harissa Chickpea Salad Wraps

These Harissa Chickpea Salad Wraps are fresh, easy, and delicious. Harissa paste, vegan chickpea salad, and baby spinach wrapped in a soft tortilla. Yum!
Course Lunch
Cuisine American
Keyword chickpea salad, lunch prep recipe, meal prep recipe, vegan salad, vegetarian salad
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 3 wraps

Ingredients

Chickpea Salad

  • 3 cups chickpeas (equals 2 cans of chickpeas) drained and rinsed
  • 1/4 cup thangy vegan mayo
  • 2 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1 small shallot finely diced
  • 1 large carrot finely diced
  • 2 TBSP fresh cilantro or flat leaf parsley finely diced

For The Wrap

  • 3 large brown tortilla wraps
  • 3 TBSP harissa paste I used Pesto Princess harissa paste
  • 3 cups baby spinach

Instructions

Chickpea Salad

  • After draining and rinsing the chickpeas, pat them dry to remove any excess moisture. Then, combine the chickpeas with the tangy vegan mayo, garam masala, turmeric, and salt. Mash the chickpeas, using a fork, until it looks similar to an egg mayo salad.
  • Add the finely diced shallot, carrot, and cilantro or parsley. Stir to combine all the ingredients.

For The Wrap

  • Now, for the wrap. Place a large tortilla wrap on a plate or cutting board and lather some harissa paste in the middle of the wrap. Add one cup of baby spinach on top of the harissa paste and cover with about 1 cup of chickpea salad. Fold in the edge and roll into a burrito. Repeat until you have made 3 burritos.