These Creamy Chickpea & Spinach Wraps are packed with flavors, made with heart-healthy ingredients and come together within minutes. But the best part? Absolutely no cooking involved and the kind of food that´s going to make you feel like a million bucks.
To make this recipe I used Spanish jarred chickpeas (10% OFF Your First Order with Code ¨ONAFORK¨). However, you can also use regular canned chickpeas or even use dried chickpeas. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.
What gives these wraps that incredible creamy texture is the Greek yogurt. I used low-fat, but you can use full fat if you like. You can even veganize this recipe by using your favorite plant-based yogurt.
TIPS & TRICKS to Make this Recipe: I served these wraps at room temperature. But you can also add the chickpea mixture into the fridge and serve these wraps chilled. They will hold for up to 5 to 7 days in the fridge.
Key Ingredients & Cookware I used in this Recipe:
LARGE GLASS BOWL
SPANISH JARRED CHICKPEAS
SPANISH SEA SALT
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Watch the Video Below on How to Make Creamy Chickpea & Spinach Wraps
Creamy Chickpea & Spinach Wraps
Ingredients
- 3 cups canned chickpeas 540 g / 19 oz (drained)
- 2 cups fresh spinach 100 g / 4 oz
- 1 cup plain greek yogurt 285 g
- 2 cloves garlic
- 1 small red onion
- 15 black pitted olives
- 1 tbsp lemon juice 15 ml
- 1 tsp ground cumin 2 g
- pinch sea salt
- dash black pepper
- 4 extra-large flour tortilla
Instructions
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Drain the canned chickpeas into a colander, rinse under cold water, shake off any excess water and then transfer into a large bowl
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Roughly chop the spinach and add into the bowl with the chickpeas, along with 1 cup plain Greek yogurt
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Finely grate in 2 cloves garlic, 1 small red onion finely chopped, 15 black pitted olives thinly sliced, 1 tbsp fresh lemon juice, 1 tsp ground cumin and season with sea salt & black pepper, gently mix together until well mixed
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Transfer the mixture into the flour tortillas, then tightly roll together and cut in half, serve at room temperature or chilled, enjoy!
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Michael Worsham
I made this today, but used one standard US sized can of chickpeas, which are 15.5 ounces, and probably have 10 ounces of chickpeas after pouring off the chickpea liquid (aquafaba). I realize now that my adjustments for the other ingredients were a little low, but it still came out tasting fine. Next time I will get the adjustment correct, and maybe it will taste even better.
I substituted vegan mayonnaise for the yogurt, which I did not have. I like this recipe because in contrast to some other chickpea salad recipes, this did not require smashing the chickpeas, so there is one less step. Thanks again for sharing.
08 . May . 2024Spain on a Fork
Glad you enjoyed it! Thanks for the comment 🙂 Much love
09 . May . 2024Ricki Staff
15 . Nov . 2022Just made this for my lunch and it was sooooo good!! I added some avocado chunks and used kalamata olives. Will definitely be making this again and again
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
16 . Nov . 2022Marco
24 . Aug . 2022I was make this recipe as my dinner today because it was so warm and don’t wanna cook in a hot kitchen. I was easy but really delicious. I was put in some extra tomatoes and use butter beans instead of chickpeas but it still was delicious as always. Thanks again for the inspiration
Spain on a Fork
Sounds great Marco! Much love 🙂
25 . Aug . 2022Marion
15 . Aug . 2022This recipe is beautiful, delicious and SO sloppy to eat 🙂 — don’t forget plenty of napkins! It looks like you’re using canned pitted black olives. What kind are they, are they a Spanish variety? I have some lovely Greek Kalamata olives and I’m thinking of trying them, but I’d love to know what olives you prefer. Thanks!
Spain on a Fork
I used typical pitted black olives from Spain, nothing fancy, you can use any olives you like 🙂 Much love!
16 . Aug . 2022Chrissy
10 . Aug . 2022Thank you for this recipe it’s so good, healthy and full of delicious flavours, love it.
Spain on a Fork
Glad you enjoyed it!!! Much love 🙂
10 . Aug . 2022Hannah
06 . Aug . 2022I’m out of wraps so I’m just eating this as a salad with a bit of olive oil drizzled on top. Excellent!
Spain on a Fork
Sounds great!! Much love 🙂
08 . Aug . 2022Jan
Hi Albert,
Thanks for the recipe and inspiration! Brilliant and easy to make dish for a hot summer day. The whole family loved these, this will stay in the rotation. Greetings from Finland.
Jan
05 . Aug . 2022Spain on a Fork
Happy to hear that!!! Much love 🙂
05 . Aug . 2022Ramya
cant wait to make this soon for me can i use coconut yogurt i never had creamy chickpea spinach wraps before perfect for my after office meals love your recipes as always brightens up my day everyday after work
01 . Aug . 2022Spain on a Fork
Sounds great Ramya! Much love 🙂
03 . Aug . 2022Patricia Morrison
01 . Aug . 2022Whilst watching this recipe, the other thing that came to mind was you could add cooked chicken – still healthy, still very tasty. I shall be making this recipe very soon!
Spain on a Fork
Sounds great! Much love 🙂
03 . Aug . 2022