Chickpea Salad Pinwheels
These Chickpea Salad Pinwheels are perfect for parties, lunches or just a good old snack. A healthy vegan meal that is super easy to make.
Ingredients
- 2 15-ounce cans chickpeas drained and rinsed*
- 1 large avocado or 2 small avocados
- 1 jalapeño chopped
- 1/2 red onion chopped
- 1/4 cup mustard
- 1/4 cup vegan mayo
- pepper to taste
- garlic salt to taste
- hot sauce to taste
- 2 large tortillas or wraps
- 2 handfuls baby spinach
Instructions
- Add the chickpeas to a bowl and mash with a fork. Add avocado and mash until the avocado is combined.
- Add in the jalapeño, red onion, mustard, vegan mayo, pepper, garlic salt and hot sauce. Stir to combine. Taste and adjust seasonings as needed. Place in the fridge for at least 30 minutes.**
- To assemble, spread an even layer of filling to the outer edges of each tortilla. Top half of the filling with spinach.***
- Starting at the end with spinach, tightly roll the tortillas up until you reach the other end. Use a sharp knife, and cut each wrap into 8 pieces.
- Serve right away or place in an air tight container in the fridge until ready to serve.
Video
Notes
*If the texture of the chickpea skins bother you, you can peel them by hand. This can be a little time consuming. I did not peel the skins of mine and they turned out just fine.
**The filling can be made up to 6 hours ahead of time. If you are worried about your avocado browning, you can wait to add it until right before assembling.
***You don't want to add spinach to both sides of the tortilla because once you roll it up, the other end won't stick if the filling is covered with spinach - see pictures above for reference.
Calories: 111kcal, Carbohydrates: 13g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Trans Fat: 1g, Sodium: 277mg, Potassium: 160mg, Fiber: 3g, Sugar: 1g, Iron: 1mg
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