Crispy Chickpea & Avocado Wrap Recipe | Easy Veganuary Lunch Idea

The perfect on-the-go recipe for Veganuary! A fresh, protein-packed wrap with a creamy avocado spread and crispy chickpeas.

Serves 1

Prep Time: 5 minutes

Cook Time: 15-20 minutes

Ingredients:

• 1 tortilla wrap
• 55g canned chickpeas, drained and rinsed
• 1 small avocado
• 1 handful spinach or mixed greens
• 2–3 slices of cucumber
• 2 tablespoons shredded carrots
• 1 teaspoon olive oil
• ½ teaspoon smoked paprika
• ¼ teaspoon cumin
• 1 teaspoon lemon juice
  
  

Method:

1. Prepare Crispy Chickpeas: Preheat your oven or air fryer to 400°F (200°C). Toss the chickpeas with olive oil, smoked paprika, cumin, a pinch of salt, and pepper. Roast for 15–20 minutes until crispy, shaking halfway through for even cooking.
   
   
2. Make Avocado Spread: Mash the avocado with lemon juice, a pinch of salt, and pepper until smooth.
   
   
3. Assemble the Wrap: Spread the mashed avocado evenly on the tortilla wrap. Layer with spinach or mixed greens, cucumber slices, shredded carrots, and crispy chickpeas.
   
   
4. Roll & Serve: Roll the tortilla tightly, slice in half, and serve immediately.