Dinner

Chickpea Salad Pinwheels Recipe

ByHarper Ellington November 10, 2025November 10, 2025

Introduction

These Chickpea Salad Pinwheels are a delicious and healthy vegan option perfect for parties, lunches, or a satisfying snack. Easy to make and full of flavor, they combine creamy chickpea salad with fresh spinach wrapped in soft tortillas.

The image shows a close-up view of several rolled wraps placed closely together on a white marbled surface. Each wrap has three visible layers: the outermost layer is a soft, light yellow tortilla; inside is a thick, creamy filling with a pale yellow color mixed with small pieces of green herbs; at the center is a fresh, bright green leafy vegetable that adds a crispy texture. The wraps are sliced to reveal the spiral of the layers, showing a smooth texture for the tortilla, a creamy texture for the filling, and a slightly ruffled texture for the greens. The overall colors are soft yellow, cream, and green, creating a fresh and appetizing look. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 15-ounce cans chickpeas, drained and rinsed
1 large avocado or 2 small avocados
1 jalapeño, chopped
1/2 red onion, chopped
1/4 cup mustard
1/4 cup vegan mayo
Pepper, to taste
Garlic salt, to taste
Hot sauce, to taste
2 large tortillas or wraps
2 handfuls baby spinach

Instructions

Step 1: Add the chickpeas to a bowl and mash with a fork. Add the avocado and mash until well combined.
Step 2: Mix in the chopped jalapeño, red onion, mustard, vegan mayo, pepper, garlic salt, and hot sauce. Stir thoroughly and taste to adjust seasonings as needed. Place the mixture in the fridge for at least 30 minutes.
Step 3: To assemble, spread an even layer of the filling over the entire surface of each tortilla.
Step 4: Top half of each tortilla with a handful of baby spinach, avoiding covering the entire spread to allow the tortilla to stick when rolled.
Step 5: Starting from the side with spinach, roll each tortilla tightly to the opposite edge.
Step 6: Slice each rolled tortilla into 8 pinwheel pieces using a sharp knife.
Step 7: Serve immediately or store in an airtight container in the refrigerator until ready to serve.

Tips & Variations

If you prefer a creamier filling, add more vegan mayo to taste.
For extra tang, increase the amount of mustard.
Substitute white beans for chickpeas if needed; the texture and flavor remain excellent.
Add an extra splash of hot sauce for a spicier kick.
To avoid soggy tortillas, assemble no more than 12 hours in advance.

Storage

Store assembled pinwheels in an airtight container in the refrigerator for up to 12 hours. For longer storage, keep the chickpea salad filling separate and assemble fresh before serving. Reheat is not recommended as the tortillas are best enjoyed fresh or chilled.

How to Serve

Six wraps are cut in half so you see the inside. Each wrap has a soft, light yellow tortilla. Inside, there is a layer of orange hummus or spread at the bottom, with light brown chickpeas scattered on top. There are small pieces of purple cabbage and green leafy herbs, possibly cilantro, sprinkled throughout. The wraps are on a white plate sitting on a white marbled surface with a white cloth nearby. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chickpea salad filling ahead of time?

Yes, the filling can be made up to 6 hours in advance and stored in the refrigerator. To prevent the avocado from browning, you can add it right before assembling the pinwheels.

Will the tortillas get soggy if I make pinwheels in advance?

To keep tortillas from becoming soggy, avoid adding spinach across the whole spread and assemble no more than 12 hours before serving. This helps the wraps stay firm and fresh.