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Chickpea Spread Veggie Wrap

Who doesn’t love a good wrap? Specifically, one that’s charred on the stovetop to give that satisfying crunch paired with alllll the veg and avocado! Can you say YUM? Usually I’ll just add in a layer of hummus, but we wanted to get creative, so we came up with a recipe for a chickpea spread. We added red potatoes to make it even more filling and the lemon/basil combo in it really brings the taste to life!  Make a big batch of it and enjoy with crackers, pretzels, carrots or anything that sounds good to you. We’ve been snacking on it for days and it’s seriously delish.

INGREDIENTS (all organic):

Chickpea Spread:

  • 4 leaves of basil
  • 1/4 cup Extra Virgin Olive Oil
  • 1 cup cooked chickpeas
  • 2 tablespoons Dijon mustard
  • Splash of apple cider vinegar
  • 2 cooked red potatoes
  • Juice of 1/2 lemon
  • Salt to taste
  • 1 tablespoon nutritional yeast
  • 2 tablespoons red wine vinegar


  • 1/2 small tomato
  • 1/4 avocado
  • Handful of baby sprouts
  • Handful of cucumber slices


For Chickpea Spread:

  1. Combine all ingredients in blender and blend everything thoroughly until smooth.
  2. If too thick, add a little water as needed

For Wrap:

  1. Very slightly cook on burner and flip when each side begins to brown
  2. Put on as much of the spread as you want (I probably used about 2-3 tablespoons)
  3. Add sprouts, avocado, tomato, cucumber
  4. Enjoy!

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