Vegan Sticky Lemon Garlic Chickpea Wraps

Serves 3–4

1. Sticky Lemon Garlic Chickpeas

Ingredients

• 2 cans (15 oz / 425 g each) chickpeas, drained, rinsed, and dried

• 2 tbsp olive oil

• 5 cloves garlic, minced

• Zest of 1 large lemon

• 1/4 cup fresh lemon juice

• 3 tbsp maple syrup

• 2 tbsp soy sauce or tamari

• 1 tbsp cornstarch

• 1/2 tsp chili flakes (optional)

• 1/2 tsp smoked paprika

• Salt and black pepper, to taste

Instructions

1. Pat chickpeas very dry (important for browning).

2. Heat olive oil in a large skillet over medium-high heat.

3. Add chickpeas and cook 6–8 minutes, stirring occasionally, until golden and slightly crispy.

4. Lower heat to medium. Add garlic and cook 30 seconds until fragrant.

5. In a small bowl, whisk lemon juice, maple syrup, soy sauce, cornstarch, chili flakes, and paprika.

6. Pour sauce into pan. Add lemon zest.

7. Stir continuously for 1–2 minutes until sauce thickens and coats chickpeas.

8. Taste and adjust seasoning with salt and pepper.

2. Creamy Lemon Tahini Sauce

Ingredients

• 1/3 cup tahini

• 1/4 cup water (more as needed)

• 2 tbsp lemon juice

• 1 small garlic clove, grated

• 1 tbsp maple syrup

• Salt, to taste

Instructions

1. Whisk tahini and lemon juice (it will thicken at first).

2. Slowly add water until smooth and drizzleable.

3. Whisk in garlic, maple syrup, and salt.

4. Set aside.

3. Wrap Fillings

Ingredients

• 6–8 large soft tortillas or wraps (flour or whole wheat)

• Shredded romaine or butter lettuce

• Thinly sliced cucumber

• Shredded red cabbage or carrots

• Sliced avocado

• Fresh parsley or cilantro, chopped (optional)

4. Assemble the Wraps

1. Warm tortillas slightly so they’re flexible.

2. Spread a generous layer of tahini sauce down the center.

3. Add lettuce, veggies, and avocado.

4. Spoon sticky chickpeas over the top.

5. Drizzle extra sauce if desired.

6. Fold in sides and roll tightly.

Serving Suggestions

• Serve with roasted sweet potatoes, fries, or a light salad.

• Great warm or room temperature.

Tips & Variations

• Extra sticky: Add 1 extra tablespoon maple syrup.

• Spicy: Add sriracha or gochujang to the chickpeas.

• Gluten-free: Use gluten-free wraps and tamari.

• Meal prep: Chickpeas keep 3–4 days refrigerated; assemble wraps fresh.