Chickpeas might just be my favorite legume. I can always find them lurking in my cupboard, ready to be used in quick greek chopped salad lunch or to throw in a curry dish when I’m feeling like I want a little plant-based protein but don’t want to cook. Their creamy texture is one I find myself always coming back to. Anyone else a chickpea lover?!
I love bringing you delicious plant based meals; not only because they’re better for us and the environment, but because they’re convenient and easy to throw together with minimal effort. College students and anyone who finds themselves busy and on the go — this recipe is for you!
Abra and I whipped these vegan pecan apple chickpea salad wraps a couple years back and absolutely loved the flavors and texture. It’s reminiscent of an apple tuna salad you had growing up, except there’s no tuna or mayo involved, making it vegan and gluten free.
And guess what? This recipe only takes about 15 minutes to make. YASSSS.
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Everything you’ll need to make these apple chickpea salad wraps
Get ready to fall in love with the flavors and textures in these vegan apple chickpea salad wraps. They’re the perfect combo of sweet and savory with a little crunch in every bite! Here’s what you’ll need to make them:
- Chickpeas: the star of the show in these wraps that pack plenty of plant-based protein.
- Apple: a little diced apple adds wonderful, juicy sweetness. I love honeycrisp!
- Pecans: add some crunch with toasted, chopped pecans!
- Dried tart cherries: okay YUM I love the sweet & tart combo that dried tart cherries give the salad.
- Celery: hello, crisp bites of freshness.
- Parsley & green onion: bring all the flavors together with fresh parsley and green onion.
- For the maple dijon dressing: we’re using a creamy, delicious dressing made with tahini, maple syrup, dijon mustard, apple cider vinegar, garlic powder, salt & pepper.
- For the wraps: I like to use large spinach tortillas and add some fresh spinach & shredded carrots for extra color, texture and nutrition. Feel free to use any tortillas you’d like, including grain free ones!
Delicious ways to customize
Because these vegan chickpea salad wraps are filled with tons of fresh ingredients, they’re super easy to customize with what you have on hand. Here are some recommendations:
- Go nut free: you can absolutely use sunflower seeds instead of the pecans, or omit the nuts altogether.
- Try a new protein: if you’re not plant-based or vegetarian, feel free to sub the can of chickpeas for cooked, chopped or shredded chicken breast.
- Boost the veggies: as I mentioned, I love to round out the wraps with fresh spinach and shredded carrots. Shredded red cabbage would also be delicious!
- Swap your mix-ins: feel free to use dried cranberries, chopped dates or even raisins in place of the tart cherries. Cilantro is also a great sub for the parsley.
Easy vegan chickpea salad wraps in 4 simple steps
You’re 15 minutes away from your new favorite lunch!
- Combine the salad mix-ins. Start by mashing your drained chickpeas, then add them to a bowl with the diced apples, pecans, tart cherries, celery, parsley and green onions.
- Make the dressing. Whisk together all of the ingredients for the dressing and add warm water as-needed to get a nice pourable consistency.
- Mix the salad together. Add the maple dijon dressing to the chickpea salad and mix it well to combine. Taste and add more salt and pepper as needed.
- Wrap it up & enjoy! Finally, add your chickpea salad to 3 large spinach wraps, top with spinach and shredded carrot if you’d like, wrap them up and enjoy! See below for more delicious ways to enjoy the salad itself.
More ways to enjoy this apple chickpea salad
Out of large tortillas or looking for other ways to enjoy the salad itself? Here are some delicious ways to eat it:
- Serve the salad in a bowl as-is and enjoy as a wonderful side dish that’s perfect for parties.
- Add it to lettuce cups or large collard leaves for a low carb wrap option.
- Sandwich it between two slices of your favorite bread! My Grandma’s homemade seedy sandwich bread would be perfect.
Storing tips
Store any leftover apple chickpea salad or chickpea salad wraps in an airtight container in the refrigerator for up to 4-5 days.
More plant-based lunches you’ll love
- Vegan Curry Chickpea Salad Collard Wraps
- Spicy Cashew Thai Chickpea Broccoli Salad
- Easy Creamy Vegan Tomato Soup (using canned tomatoes)
- One Pot Moroccan Chickpea Quinoa Salad
- Smashed Chickpea Avocado Salad Sandwich with Cranberries + Lemon
Get all of our delicious vegan lunch recipes here!
I hope you love these vegan apple chickpea salad wraps! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Vegan Pecan Apple Chickpea Salad 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)
- 1/3 cup coarsely chopped raw or toasted pecans*
- 1/3 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
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.
Recipe Notes
418 Calories | 20.0g Fat | 2.0g Saturated Fat | 52.3g Carbs | 12.3g Fiber | 17.2g Sugar | 12.2g Protein
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
121 comments
I love chickpeas too! I can’t say I’ve ever been a fan of sweet and savoury, but this salad looks so good I think I will give it a try 😉
It’s delicious! Let me know if you do try it 🙂
Looks delicious!! What brand of spinach wraps did you use? I can’t find any with healthy ingredients in them.
I usually just use the Mission spinach wraps but you could try making your own, too! https://www.asweetpeachef.com/spinach-tortillas/
How many calories per wrap? The recipe states the batch makes 3 wraps showing 558 calories? So, again is that for each wrap or 558 calories for all 3 wraps? Please advise. Thanks
The nutrition is for each wrap (not all 3).
Oh my gee, can I just bury my face in that chickpea salad?! It looks so decadently delicious, comforting, creamy, flavorful, and filling. While I do love my wraps, I’ve been meaning to cook with chickpeas more often and I think this is a perfect dish to try! Can you use a collard green wrap as well?
This is right up there with your couscous infused salad. I do alot of cooking but this is the first time I,ve used a wrap. I went with a turmeric sprouted wrap and made my own soaked chickpeas. The tahini dressing is delicious and I love all the vegetables in this recipe! I,m really turned on to wraps and this recipe is a keeper. I don,t make too many things more than once.! Janet Holistic Thank you for sharing!
I loved this quick easy lunch
So happy to hear that!
I just wanted to say that I really loved this recipe!
Oh my goodness! I just made this and didn’t even get to the wrap!!! This is so delicious… thank you for creating this amazing fresh salad! I love it!!!
So happy you loved it Julie! The perfect lunch.
This was so stinking delicious! I didn’t have parsley or cilantro so left that out but otherwise followed the recipe. I decided to eat it with Ak-mak whole wheat crackers and it was amazing! Great, great, recipe!
Perfect!! Sounds like the best lunch 🙂
Do you have a recipy for the spinach tortillas?
I typically buy them, so I don’t have my own recipe. This looks like a good one to try!
I’d like to posts.
Thank you
We just had this for dinner and it was Fantastic. I will be making this regularly.
Amazing! Happy to hear that.
Can I make this ahead and use it in my meal prep arsenal or does it need to be eaten right away so the apples don’t brown?
This one is great for meal prepping! It will stay delicious in the fridge for up to 5 days and the apples should stay nice and crisp. Feel free to add a squeeze of lemon juice if you’re worried about browning.
This was absolutely amazing! The dressing is to die for! Once I made it I had to make more. Now I have a whole jarful in my fridge 😉 I ate it with pitas instead of wraps but you could even eat it plain. And I added tofu for more protein. Definitely a new staple!
Perfect! Great idea to serve with pitas – YUM.
So good! I didn’t have fresh parsley, so I subbed a lesser amount of dried. I am new to eating vegan and this was fabulous. I love anything I can make ahead and use throughout the week. Thank you for sharing. This will be in the rotation!
Perfect! This one’s great for meal prepping. So happy you found it!
Good Morning from NY Monique,
One moment I read your recipe for making the spinach tortillas for this recipe, and now I cant find it anywhere on the site.
Could you please help me?
Was trying to shop and make these today?
Thank you in advance.
Peace and respect,
Wayne
Hi Wayne! I actually don’t have my own recipe for spinach tortillas, but this one looks good if you’re looking to make your own.
I made these and the thai chicken wraps as meal prep for my kids and I for lunch. They were soooo delicious!!!! I will definitely make these again. A bit of chopping but made as directed. The best thing was the kids could pick what they wanted. Nice filling option for lunch with lots of veggies
Love it! Perfect lunches for the kiddos.
I really enjoyed this! I tripled so I’d have extra 😉 and omitted the nuts for allergy and it’s still delicious! I’ve tried lots of chickpea salads and I love that this is mayo free and fully real!
Perfect! And absolutely – this one’s such a great, healthy lunch.
This was so so delicious and so easy. I will say it was hard to find dried cherries in the grocery store and I almost just subbed dried cranberries but I did not and I’m so glad I stuck with what the recipe said because it really made the recipe pop. I did eat them with the spinach wrap but I will say I also ate them with butter lettuce and I liked that better. None the less this is so delicious, thank you Monique!
So glad you loved this one! Sounds absolutely delicious with butter lettuce.
I couldn’t find dried tart cherries, so I used dried mixed berries (cranberry, cherry and blueberry). Excellent recipe! I’m in love with the dressing!
Thank you!
Perfect! The best lunch 🙂
This was absolutely delicious and the perfect no-cook, meatless lunch. I’ll definitely be making it again!
So easy! Glad you enjoyed 🙂
This was really tasty! I made the recipe as written. The only “extra” I added was about a teaspoon of lime juice to the sauce. Everyone–even the carnivores in my family–enjoyed it. Thank you for a yummy vegan recipe!
Perfect! So delicious 🙂
Made this for lunch and it was so delicious!! Really enjoyed the recipe 🙂
So happy to hear that!
Look so easy and delicious for to do it.
It is! 🙂
West Ridge mama here! My 2.5 year old has a ton of food allergies, tahini and mustard included.
We substituted 3 tablespoons hemp seeds and 1 teaspoon sunflower seed spread and a good amount of garlic powder and it’s fantastic!
Thank you for the awesome recipe to build off of ❤️
I’m so glad that worked out well! Such a great lunch 🙂
This was absolutely delicious! It took a lot of willpower not to eat the entire bowl in one sitting. I think it’s awesome as a stand-alone dish, or paired with some crackers and cheese. I tried it with a wrap, and it just wasn’t my thing–that seemed to detract from the amazing flavors in the ingredients and dressing; next time, I might try it on a croissant or other sandwich breads.
So glad you liked it! And yes it’s delicious even as a dip and would be perfect with another sandwich bread 🙂
I’d give this 10 stars if I could. I doubled the recipe, added some purple cabbage and shredded carrots straight into the mix, and served it on toasted wheat with smashed avo and a slather of Zhoug from Trader Joe’s. It. Is. Phenomenal.
This was absolutely delicious. I am trying your 7 day meal plan and gave these a go tonight. I have a kale based salad for lunch most days but I’m looking forward to having these wraps for lunch instead this week! They were so easy to make, and that dressing is so tasty! I used cilantro instead of parsley and red cabbage instead of celery.
Amazing!! These are the perfect quick lunch (and easy to customize). Hope you love the meal plan!
I was skeptical with this salad. But it was delicious!!! I didn’t think mixing chick peas and apples would taste good but it does! I didn’t have the tahini but substituted plain hummus, and it worked!! Thank you!!!
The combo seems strange but it’s so delicious! Glad you enjoyed!
Yum and easy. Would add more delicious dressing next time, and maybe a bit of red cabbage? Plenty of pecans in my wrap too!
Delicious and easy to make! Such a good texture with the apples and pecans.
In love with the recipe, it taste so fresh. Followed all steps and I was not disappointed
So happy to hear that!
So good! Such a good make ahead salad, then just wrap fresh for lunch.
Delicious! Skipped the cherries. Still super flavorful!
Perfect! Glad you enjoyed!
Yum! So easy to make and light without giving you that afternoon slumpy. I didn’t have any cherries so subbed raisins instead. Also added a tbsp or so of curry powder because thats how my mom used to prepare a similar dish. I may have not added enough water so I did a glob of veggie Mayo. Hubs thought it was great and asked for a second.
Perfect lunch! Glad you enjoyed 🙂
This was delicious & nutritious! I loved all the ingredients in this recipe. And I had all the ingredients already in my kitchen. Second time around though, I skipped the tortilla wrap to save on calories. Us women in our 50’s have a much slower metabolism!
This one’s great for customizing! Glad you enjoyed 🙂
I just made this for lunch and it was delicious! It is surprising how much it tastes like a majo based chicken salad! I made it as a wrap and my daughter ate it over salad greens. My only suggestion is to make extra dressing if you want it over a salad. This is a keeper for us as we are trying to eat healthier. Thank you for sharing all your great recipes!
Absolutely! And yes feel free to double that dressing if you’d like 🙂
This recipe was super delicious!! I didn’t do any modifications to this since it all sounded amazing. I wasn’t sure what the combination of chickpeas and apples, but it blew me away! I highly recommend this recipe for anyone looking for an easy and nutritious lunch. Thank you for sharing this recipe!
Perfect! So glad you loved it!
Delicious! Wasn’t sure if this would turn out – I’m usually a meat kinda girl – but it was delicious! Can’t wait to eat the rest 🙂
Yay!! So happy you enjoyed them!
These look delicious! Do you think I could freeze them? I’m not quite sure and wanted your opinion. Thanks!
Hi Cristina! Sorry to say I wouldn’t recommend freezing these since they have lots of raw ingredients that wouldn’t defrost very well.
This was soo good. My husbands new favorite lunch! It’s a great vegan take on chicken salad. I did take the time to toast the pecans and I think gives it a deeper flavor. I added some cashew crema to the dressing to make it creamier. Also some smashed avocado to the wrap. Will be making these again soon. Thank you for the recipe!
This salad is delicious and the dressing is exceptional. Will undoubtedly make again.
Woohoo! So happy you enjoyed it, Kayla 🙂
I used cranberries instead of cherries, and cabbage/broccoli slaw instead of spinach and it was DELICIOUS! So easy too.
Those are awesome swaps! So happy to hear you loved them!
LOVE this recipe! Made it for the first time last weekend and this weekend made a double batch. 🙂 used a little dried parsley because I have it on hand and added some purple cabbage for crunch. It’s filling and delicious!!
Forgot to rate!
Thank you so much! I’m so glad that you guys loved them 🙂 Great idea on the cabbage!
I’ve eaten this for lunch every day this week and it is soooo good! A great way to load up on veggies but it also keeps me full and satisfied.
Awesome!! SO happy you love this recipe, Madison!
Very good play on chicken salad! Great no bake/cook meal!
I loved this receipe!!! I made it so I could bring wraps to work. 10/10! I used craisins instead of cherries and it was delicious. I was skeptical after making the sauce, but it turned out amazing! I used a large honeycrisp apple and two stalks of celery and it was perfect. My partner also loves it and he can be picky.
Oh I’m so glad you guys both enjoyed these! Thanks for the review, Liz 🙂
I made this for lunch and it was absolutely delicious!! I couldn’t find tart cherries so I used some dried apricots and they turned out to be maybe the best part! Perfect with a little garlic salt as well. Thanks!
This recipe was unreal – so flavorful and an easy thing to make ahead for the week. I kept finding myself going back to the fridge for more!
I’m happy you’re loving these, Maggie! Such a great meal prep lunch 🙂
very nice recipe
I love this!! Let me tell you, I did not like chickpeas before, and I have been trying to eat them more. This will be one of my go-to recipes!
I did not have dried tart cherries so swapped with dried cranberries. I also used rice vinegar I had in my pantry – still sooo good!
Oh yay!! So glad you’re loving chickpeas in this recipe! Thanks for the review 🙂
I made this just as the recipe states although I used cilantro instead of parsley. It’s super tasty and easy to make. I do think next time I will use parsley. I think that would be better. Thank you for a great recipe!
I’m happy you enjoyed these! Yes either cilantro or parsley would be great 🙂
This was pretty simple to make, and SO delicious! I didn’t have tart cherries or spinach tortillas on hand, so I instead used raisins and lettuce to make little lettuce cups. Amazing! That dressing really brings all the ingredients to the next level, and I enjoyed the crunchy contrast of the nuts and celery against the mashed chickpeas. I’ll definitely make this again!
I love this recipe – I sub in olive oil for the dressing as that is what I have + I just serve the salad on two slices of toast. It is so good.
So simple to make, one of my current favorites.
Yummm love the idea of serving it on toast! So glad you’re a fan 🙂
I’ve made this salad for 3 weeks straight now! It’s so good and easy for quick lunches. Unfortunately, my husband discovered it in the fridge last week and now I have to share!!
Hi what is a good sub for tahini? Seems like peanut butter would taste weird with peanut butter but we don’t care for tahini.
oops I meant with *mustard. Would cashew butter work?
Yes cashew butter would be PERFECT! Enjoy!
Had this on it’s own without wraps and it was absolutely amazing! Tasted just like chicken salad except without the chicken. The flavors worked so well together!! Great recipe and will definitely be making over and over again!
Another fantastic recipe Monique!
I left out the celery and used dried parsley- other than that I made it exactly as stated and it was delicious! It was super easy to make, too. I think next time I’ll add cabbage like others have suggested for some extra crunch since I’m skipping the celery. I’ll also make extra dressing and use more on each wrap because it’s SO GOOD!
Thanks again for another winning recipe that will absolutely become part of our regular rotation- like so many others I’ve found here. You are definitely my go to when I’m looking for something new- your recipes are always winners!
I’m happy you enjoyed them, Lori! Can’t wait for you to make them again. And glad you’re here and loving the recipes — that means so much! ❤️
I’m trying to have more meat-free meals and this looks fabulous.
Tatstes great, love the dressing! I used 8-inch wraps and so far its made 3 wraps with definitely half still left over, easy would feed three people, two wraps each for lunch or be lunch for three days.
Perfect! Such a great meal prep lunch.
I followed the recipe pretty closely, but used craisins and purple onion as I had them on hand. Once I had everything put together – sauce into stuff and stirred – I tasted the mix. WOW! I almost face-planted into the bowl. Dang this is good stuff! I do have a couple of photos but don’t see how to include them for you. I bragged about you on Facebook and gave them your website so they could find some good stuff too. THANKS SO MUCH for sharing these recipes!
Absolutely! So glad you found this recipe and that you are loving it. Thank you so much for sharing ❤️
Such a delicious and healthy lunch option. Everyone in the family loved it! Highly recommend!!
Absolutely! So glad it was a hit 🙂
This recipe is delish! Like a meatless and mayo-less chicken salad. Me and my kids really enjoyed this!
Yay! I am excited to hear this recipe is a hit, thanks so much for giving it a try ❤️
Made this for a meal prep lunch. I liked how easy it was to assemble! The chickpeas needs just a tad more texture and flavor. We may have over mushed the chickpeas – it was a little globby and flavorless for my taste. I think I will try remaking this and maybe roasting the chickpeas in the oven first with some powdered garlic, peprika, and s/p.
Thanks for your feedback, Rachel. Let me know how it turns out with roasted chickpeas. I would definitely double check the amount of seasonings you added because this shouldn’t have been bland!
Really enjoyed this recipe. Feels super healthy, is very delicious, and will be something I add to my regular lunch rotation now! Thanks for this great recipe!
Absolutely! Glad you enjoyed!
Perfect every single time I make it! So quick and makes a good prep-ahead lunch. I like it in tortillas, wrapped in giant kale leaves, or just alone as salad!
Absolutely! So happy it’s a fav!
Hi! I wanted to make this recipe as it is different from the buffalo wrap. I made some changes because of what I had in the kitchen. It was good. I think I like the buffalo better because of the heat it brings but this is nice too. I tried a little semi-home made and used Ken’s Sweet Vidalia Onion dressing which might make the difference. Next time I make this I will try the right dressing per requested by the recipe. It is still a mouthful of goodness and health and that make me smile inside out.
Thank you for all you do.
Kind regards!!
This one’s great for customizing! Glad you enjoyed. You’ll have to try these buffalo wraps next 🙂
This is so delicious, the sauce is out of this world you can put it on anything