This avocado wrap with chickpeas is ready in just 10 minutes and is perfect for a healthy meal prep lunch! The quick maple chickpeas work perfectly with a mild avocado sauce, both requiring just a handful of ingredients. Gluten-free and oil-free. 

Vegan avocado wrap with chickpeas gluten-free oil-free

As a university student, quick and easy meals are super important to me. However, quick and simple definitely doesn’t mean boring and flavourless, and what I love about plantbased cooking is just how easy it is to create a huge variety of flavours using basic ingredients.

When I first went vegan, I had no idea what I was doing and cooked the most boring meals. I mean, avocado on toast is great, but you’ve got to not make the mistake of eating it plain like I did and at least add a pinch of salt and pepper, lol. Thankfully, I’ve learned a few cooking tips since then and know how to ensure quick meals still taste good. So, today I’m sharing an easy chickpea wrap with an avocado sauce that definitely follows that principle.

Avocado wrap in a glass container

About this vegan avocado wrap with chickpeas

My favourite thing about this wrap are the maple chickpeas. They’re super flavourful and go perfectly with the avocado sauce.

As for the avocado sauce, well, it just shows how incredible avocado is. This sauce requires just 5 ingredients and nicely balances out the sweetness of the chickpeas. Because it’s so yummy, it’s a great idea to make a little bit more than you intend to use for the wrap and use it for meals such as salads and sandwiches.

Vegan avocado wrap with chickpeas gluten-free oil-free

I served the chickpeas and avocado sauce in a gluten-free wrap by themselves, but you can add other ingredients and add-ins – the great thing about wraps is how versatile they are! The result is a delicious lunch or even a savoury breakfast/brunch.

Wrap with avocado and chickpeas

Reasons to love this avocado wrap

It’s…

  • Vegan, as always
  • Gluten-free
  • Oil-free
  • Flavourful
  • Super easy
  • Perfect for a make-ahead lunch
  • Meal prep friendly
  • High in protein
  • Super yummy!

Glass container with chickpea wrap

If you’re looking for a new easy meal idea that requires just basic ingredients, I recommend you give this one a go!

How to make a vegan avocado wrap with chickpeas

Add the chickpeas, maple syrup, cumin, turmeric and salt to a non-stick frying pan and cook for 5-6 minutes, flattening down around 1/2 of the chickpeas.

Meanwhile, prepare the avocado sauce by stirring together the mashed avocado with the fresh dill, tamari, lemon juice and soy yoghurt.

Once the chickpeas are ready, assemble the wrap. Spread on a layer of the avocado sauce, followed by the chickpeas. Finish Fold over the sides, before rolling up from the bottom edge. Serve immediately, or store in the fridge for 3-4 days.

Other quick and easy recipes

Vegan avocado wrap with chickpeas gluten-free oil-free

Let me know in the comments – what’s your favourite go-to easy recipe? If you give this vegan chickpea avocado wrap a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!

Vegan avocado wrap with chickpeas gluten-free oil-free

Get the Recipe: Vegan Avocado Wrap With Chickpeas

This avocado wrap with chickpeas is ready in just 10 minutes and is perfect for a healthy meal prep lunch! The quick maple chickpeas work perfectly with a mild avocado sauce, both requiring just a handful of ingredients. Gluten-free and oil-free. 

Ingredients

For the chickpeas

  • 1 can chickpeas, (240g or 1.5 cups)
  • 1 tbsp maple syrup
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp salt

For the avocado sauce

  • 1 large avocado, mashed
  • 1/2 cup fresh dill, chopped
  • 2 tbsp tamari
  • 1/2 lemon, juice of
  • 3 tbsp soy yoghurt

To serve

  • 2 large gluten-free tortillas

Equipment

  • Non-stick frying pan

Instructions 

  • Add the chickpeas, maple syrup, cumin, turmeric and salt to a non-stick frying pan and cook for 5-6 minutes, flattening down around 1/2 of the chickpeas. 
  • Meanwhile, prepare the avocado sauce by stirring together the mashed avocado with the fresh dill, tamari, lemon juice and soy yoghurt. 
  • Once the chickpeas are ready, assemble the wrap. Spread on a layer of the avocado sauce, followed by the chickpeas. Finish Fold over the sides, before rolling up from the bottom edge. Serve immediately, or store in the fridge for 3-4 days.
Calories: 315kcal, Carbohydrates: 38g, Protein: 6g, Fat: 18g, Saturated Fat: 3g, Sodium: 1732mg, Potassium: 725mg, Fiber: 9g, Sugar: 11g, Vitamin A: 1100IU, Vitamin C: 34mg, Calcium: 128mg, Iron: 4mg

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Easy vegan avocado wrap with chickpeas

Vegan avocado wrap with chickpeas Pinterest