Simple, Satisfying Vegan Avocado Chickpea Wrap

Looking for a lunch that’s quick to make but still feels satisfying? This vegan avocado chickpea wrap fits the bill. A blend of mashed chickpeas, garlic, fresh herbs and a squeeze of lemon creates a flavorful, protein-rich filling, while creamy avocado and briny olives round things out. Toasted sesame seeds add a subtle nuttiness, and a quick toast on the stove seals everything together while adding a bit of crunch to the outside of the wrap.

What makes this recipe especially convenient is how little it asks of you. There’s no cooking required beyond a quick sear at the end, and most of the ingredients are things you likely already have on hand. It’s a great option for a weekday lunch when you want something more filling than a salad but don’t have much time to spend in the kitchen, and it travels well if you’re packing it to go.

Ingredients

• 1 can chickpeas, rinsed and drained
• 3 garlic cloves, minced
• 2 tablespoons fresh mint, chopped
• 4 tablespoons parsley, chopped
• 1/2 teaspoon chili powder
• 1 1/2 tablespoons olive oil
• 1/2 lemon, juice of
• 2 tablespoons sesame seeds, toasted
• 1/2 avocado
• 3 flour tortillas, small
• 2 tablespoons chopped pitted olives

Directions

1. Blend 1/2 of the chickpeas with garlic, 1/2 of the mint and parsley, the chili powder, olive oil, sesame seeds and lemon juice. Mash in the rest of the chickpeas.
2. Place 1/3 of the chickpea mixture in the middle of a small or medium-sized tortilla, top with the rest of the mint and parsley, and add olives and avocado.
3. Wrap like a burrito and toast on the stove on both sides to seal.
4. Slice the wrap in the middle and enjoy immediately.

This recipe was originally published on Her Highness Hungry Me.