Upgrade your lunch game with these moroccan vegan chickpea salad wraps. Pack your lunch with this nutritious and flavourful wrap to properly fuel your day!
Lunches in my house HAVE to be fast, and wraps are one of my favourite fast ways to use up random ingredients in the house. But obviously, we don’t make boring wraps here at Abbey’s Kitchen, so I’m pulling all the stops and packing these Moroccan chickpea vegan salad wraps with ALL OF THE THINGS.
I don’t know about you, but I love a good chickpea salad. It’s nutritious, satiating and is so inexpensive (and easy) to make a HUGE batch of it for the week. If you haven’t already, you must try my Avocado Chickpea Salad Sandwich which is another great healthy lunch option. This time, I’m adding some delicious Moroccan flavours and turning my vegan chickpea salad into a super easy, fast and family friendly plant based wrap.
How to Make Moroccan Vegan Chickpea Salad Wraps
First step is to make a harissa vegan mayonnaise – it’s so good you’ll probably want to make a huge batch and use it on sandwiches throughout the week.
Next, we mash some chickpeas. I use canned chickpeas so these vegan chickpea salad wraps are crazy fast to pull off. To a bowl, I mash chickpeas with my mayonnaise, and then season up some couscous in another bowl. If you haven’t made couscous, let me tell you – it legit is the EASIEST thing you’re ever going to make.
Time to get wrapping. To a wrap add the chickpea mixture, couscous and your fave veggie toppings. For my chickpea salad wraps I’m adding spinach, green olives, apricots and for crunch, pistachios.
Roll them up, cut in half and get lunchin’!
Can you make these moroccan vegan chickpea salad wraps ahead of time?
I recommend making these the night before or the day you’re eating them, but you can make all of the components 3-5 days ahead and just assemble at the last minute.
Can I add chicken or shrimp or tofu to these wraps if I’m not vegan?
Of course! Make them your own! Legit use whatever you have leftover in the fridge.
Now I want to hear from you!
Would you make these Moroccan chickpea salad and couscous wraps?
What would you add to your vegan wrap?
Let me know by leaving me a comment below!
Vegan Moroccan Chickpea Salad & Couscous Wraps
- 3 tbsp vegan mayonnaise
- 1 tsp harissa or to taste
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1 can no salt added chickpeas drained and rinsed
- Salt and pepper to taste
- 1/2 cup cooked whole wheat couscous
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 4 large whole wheat wraps
- 1 cup spinach shredded
- 1/4 cup green olives sliced
- 1/4 cup apricots sliced
- 1/4 cup pistachios minced
- To a bowl, lightly mash the chickpeas and remove any excess skins that fall off.
- Add the mayonnaise, harissa, paprika, turmeric and a pinch each of salt and pepper to taste.
- Season the couscous with the paprika, salt and pepper.
- To a wrap, combine the chickpea mixture, couscous, spinach, olives, apricots, and pistachios. Roll up, cut in half and enjoy.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.