These Vegan Sticky Lemon Garlic Chickpea Wraps feature crispy chickpeas coated in a sweet, tangy, garlicky lemon glaze, wrapped with fresh vegetables and a creamy dairy-free sauce. They’re perfect for lunch, dinner, meal prep, or a portable high-protein vegan meal.

Yield

4 large wraps

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

For the Sticky Lemon Garlic Chickpeas

2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
1 tablespoon olive oil
1 tablespoon cornstarch
½ teaspoon salt
¼ teaspoon black pepper

Sticky Lemon Garlic Sauce

3 tablespoons fresh lemon juice
1 tablespoon lemon zest
3 tablespoons maple syrup
2 tablespoons soy sauce or tamari
5 cloves garlic, finely minced
1 tablespoon tomato paste
2 teaspoons cornstarch
3 tablespoons water
¼ teaspoon red pepper flakes (optional)

Creamy Lemon Herb Sauce

½ cup vegan yogurt or vegan mayonnaise
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper

Wrap Filling

4 large tortillas or wraps
2 cups shredded romaine lettuce
1 cup shredded red cabbage
1 large carrot, grated
1 cucumber, thinly sliced
1 avocado, sliced
2 tablespoons chopped fresh parsley

Optional Toppings

Pickled red onions
Sliced jalapeños
Vegan feta cheese
Sunflower seeds
Hemp seeds
Microgreens

Equipment

Large skillet
Mixing bowls
Whisk
Measuring cups and spoons
Cutting board and knife

Instructions

Step 1: Prepare the Chickpeas

Drain and rinse the chickpeas.
Pat them dry thoroughly using a clean kitchen towel.
Remove loose skins if desired for a crispier texture.

Season

In a bowl combine:

Chickpeas
Olive oil
Cornstarch
Salt
Black pepper

Toss until evenly coated.

Step 2: Cook the Chickpeas

Skillet Method

Heat a large skillet over medium-high heat.
Add the coated chickpeas.
Cook for 8–10 minutes.
Stir occasionally until lightly golden and crisp.

Alternative Oven Method

Preheat oven to 220°C (425°F).
Spread chickpeas on a lined baking sheet.
Bake for 20–25 minutes, shaking halfway through.

Step 3: Make the Sticky Lemon Garlic Sauce

In a small bowl whisk together:

Lemon juice
Lemon zest
Maple syrup
Soy sauce
Garlic
Tomato paste
Red pepper flakes

In another small bowl mix:

Cornstarch
Water

Stir until smooth.

Step 4: Glaze the Chickpeas

Reduce skillet heat to medium.
Pour the lemon garlic sauce over the chickpeas.
Stir continuously for 1 minute.

Add the cornstarch slurry.

Continue cooking for 2–3 minutes.
The sauce will thicken and become glossy.
Coat all chickpeas evenly.
Remove from heat and allow to cool slightly.

Step 5: Prepare the Creamy Lemon Herb Sauce

In a bowl combine:

Vegan yogurt or mayonnaise
Lemon juice
Parsley
Garlic powder
Salt
Black pepper

Whisk until smooth.

Refrigerate until ready to use.

Step 6: Prepare the Vegetables

Wash and prepare:

Lettuce
Cabbage
Carrot
Cucumber
Avocado

Place them in separate bowls for easy assembly.

Step 7: Warm the Tortillas

Warm tortillas:

Skillet

20–30 seconds per side

Microwave

15–20 seconds

This makes rolling easier.

Step 8: Assemble the Wraps

For each wrap:

Layer in this order

1–2 tablespoons creamy lemon herb sauce
Lettuce
Red cabbage
Carrot
Cucumber
Sticky lemon garlic chickpeas
Avocado slices
Fresh parsley

Add optional toppings if desired.

Step 9: Roll the Wrap

Fold both sides inward.
Roll tightly from the bottom.
Slice diagonally in half.
Serve immediately.

Serving Suggestions

Serve with:

Sweet potato fries
Roasted potatoes
Fresh fruit salad
Quinoa salad
Coleslaw
Corn salad
Vegetable soup

Storage

Chickpeas

Refrigerate in an airtight container for up to 4 days.

Lemon Herb Sauce

Refrigerate for up to 5 days.

Vegetables

Store separately for maximum freshness.

Assembled Wraps

Best eaten within 24 hours.

Approximate Nutrition (Per Wrap)

Calories: 450–520
Protein: 13–16 g
Carbohydrates: 55–60 g
Fat: 18–22 g
Fiber: 11–14 g

Vegan Sticky Lemon Garlic Chickpea Wraps