Name: Chickpea Chuna Crunch Wraps (Vegan High-Protein)
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: British
Ingredients: 240g chickpeas, drained weight; 1 spring onion, chopped; 2 tbsp freshly chopped chive; 1 large gherkin, chopped small; 2 tbsp unsweetened coconut yoghurt; ½ - 1 tsp mustard; 1 tbsp lemon juice; 1 tbsp nutritional yeast, optional; Salt and pepper; 50g Salt and Vinegar bean crunch mix, or nuts/seeds; 2-3 wholemeal tortilla wraps; 2-3 tbsp vegan pesto; 1 handful spinach leaves; 6-8 cherry tomatoes, chopped small

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These Chickpea Chuna Crunch Wraps are packed with protein, crunch and flavour and are a great plant-based alternative to the classic sandwich filler. Made with chickpeas, herbs and gherkins, they are also mayo-free.

I love a good lunch wrap or sandwich and this filler is my favourite for a quick and easy recipe option. It is great in a wholemeal or seedy wrap as shown here, but I also love eating this as an open-faced sandwich or as a toasted sandwich, too. Or, try eating this on its own with some salad leaves for a lighter lunch option. It packs in so much flavour, protein and plant-based goodness while only taking 5-10 minutes to make and only using a handful of ingredients.

Chickpea Chuna Crunch Wraps on a wooden board — Chickpea Chuna Crunch Wraps

Why will I love this filling?

This is so delicious:

Packed with flavour, texture and colour
Creamy, smooth and tender
Crunchy, crispy and with a bite
Made with real wholesome ingredients
High in protein and fibre
Feels and tastes like “tuna” thanks to some simple additions
Easy and quick to make in less than 10 minutes
Lasts well, so is great for meal prep
Highly versatile (you can eat this however you like)
Packed with different plants
Paired with pesto, spinach and tomatoes for a delicious wrap
Naturally vegan, egg-free, dairy-free and gluten-free
Contains no mayonnaise but is still creamy

If you already love the sound of this sandwich filler then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A packed lunch with Chickpea Chuna Crunch Wraps and veggies — Chickpea Chuna Crunch Wraps

Natures Heart Salt and Vinegar Crunch with Chickpea Chuna Crunch Wraps — Chickpea Chuna Crunch Wraps

What ingredients do I need?

The ingredients are listed with weights in the recipe card and you can see my favourites in the “shop the recipe” section.

For the chickpea “chuna”:

Chickpeas: the star of this recipe! Mash the chickpeas with a fork so they are smaller and smoother but keep some chunky bits, too, for texture.
Spring onion: or you can use raw red or white onion, chopped really small.
Fresh herbs: I love using chives in this recipe but you can also use fresh parsley or coriander.
Gherkins: perfect for adding the classic flavour as well as some crunch.
Coconut yoghurt: this is instead of mayonnaise and I love it. Make sure it’s a thick and creamy, unsweetened yoghurt for the best flavour. Or, if you do want to use mayonnaise, you can swap this in.
Mustard: this adds so much flavour and my favourite is Dijon mustard but English or wholegrain will work, too.
Lemon juice: for tang.
Nutritional yeast: this adds a savoury slightly “cheesy” tang that works so well. if you don’t have any, you can leave this out.
Salt and pepper: for flavour.
Roasted bean snacks: these are from Natures Heart and add the crunch to this sandwich filler. You could also use crushed up nuts/seeds or crushed up tortilla chips. Or, you can enjoy this without crunch, too.

A packed lunch box with Chickpea Chuna Crunch Wraps and carrots — Chickpea Chuna Crunch Wraps

Chickpea Chuna Crunch Wraps in a lunchbox — Chickpea Chuna Crunch Wraps

For the wraps:

Wholemeal tortillas: I like seedy or wholemeal tortillas but you can use white ones, or your favourite gluten-free variety.
Vegan pesto: you can use shop-bought, just check that it is vegan, or homemade pesto.
Baby spinach: to add some greens. You can also use lettuce or other salad greens like rocket or massaged kale.
Tomatoes: for juiciness, I think these work so well.

Is this gluten-free and nut-free?

This is naturally gluten-free (please check your tortilla wraps or bread when serving) and this is also nut-free (as long as you use the roasted bean snacks as the crunch).

Hand holding two halves of Chickpea Chuna Crunch Wrap — Chickpea Chuna Crunch Wraps

Chickpea Chuna Crunch Wraps on a plate — Chickpea Chuna Crunch Wraps

How do I make this?

This is ready to go in a few steps:

Drain and mash the chickpeas: in a bowl, leaving some chunks.
Add in all of the other ingredients: and stir well.
Spread a tortilla with pesto: and fill with spinach and tomatoes.
Add the chuna filling on top: and roll up.
Slice and enjoy: or add to your packed lunch.

How long will it last?

The filling will keep for 2-3 days in the fridge in a sealed container, but once in the wrap, it’s best eaten the same day.

How else can I enjoy this filling?

You can also eat the filling:

In a sandwich with Super Seedy Grain-Free Bread
As an open sandwich with Homemade Buckwheat Bread
As a salad on top of spinach or massaged kale
As a snack on crackers

Two halves of Chickpea Chuna Crunch Wraps — Chickpea Chuna Crunch Wraps

What else can I make?

If you’re looking for more lunch ideas: