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chickpea salad wraps stacked

Vegan Pecan Apple Chickpea Salad Wraps

Vegan Pecan Apple Chickpea Salad Wraps with a creamy maple dijon tahini dressing. Takes 15 minutes to make and no cooking involved, making this a great recipe for healthy lunches and parties! Enjoy the salad in your favorite wrap, on toast, as-is or even in lettuce cups!
Course Lunch, Vegan, Vegetarian
Cuisine American
Keyword apple chickpea salad wraps, vegan chickpea salad wraps, vegetarian chickpea salad wraps
Prep Time 15 minutes
Total Time 15 minutes
Servings 3 wraps
Calories 558 kcal
Author Monique Volz of AmbitiousKitchen.com


  • For the salad:
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 cup small diced organic honeycrisp apples (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


  1. 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.
  2. 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.
  3. 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.
  4. 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

*If you use smaller 8-inch tortillas, you’ll likely get 4 servings out of this recipe.

*If you are nut free, feel free to use roasted sunflower seeds instead of pecans. Tahini is made from sesame seeds so that should not be an issue.

Nutrition for 1/3 of recipe without the spinach wrap:
418 Calories | 20.0g Fat | 2.0g Saturated Fat | 52.3g Carbs | 12.3g Fiber | 17.2g Sugar | 12.2g Protein

Nutrition Facts
Vegan Pecan Apple Chickpea Salad Wraps
Amount Per Serving (1 g)
Calories 558 Calories from Fat 212
% Daily Value*
Fat 23.5g36%
Saturated Fat 3.5g22%
Carbohydrates 76.3g25%
Fiber 13.3g55%
Sugar 18.2g20%
Protein 16.2g32%
* Percent Daily Values are based on a 2000 calorie diet.