Chickpea Chuna Crunch Wraps (Vegan High-Protein)

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.

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.

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).

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:

Two halves of Chickpea Chuna Crunch Wraps
Chickpea Chuna Crunch Wraps

What else can I make?

If you’re looking for more lunch ideas:

Two halves of Chickpea Chuna Crunch Wraps

Chickpea Chuna Crunch Wraps (Vegan High-Protein)

Yield: 2-3
Prep Time: 10 minutes
Total Time: 10 minutes

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.


For the Chickpea Chuna Filling:

  • 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

For the Wraps:

  • 2-3 wholemeal tortilla wraps
  • 2-3 tbsp vegan pesto
  • 1 handful spinach leaves
  • 6-8 cherry tomatoes, chopped small


  1. For the filling: add the chickpeas to a large bowl and smash them with a fork, leaving some small chunks. Add in all of the other ingredients and stir well.
  2. To make the wraps: lay one wrap down and add the pesto into the middle. Spread the pesto down the middle of the wrap and then top with some spinach leaves and tomatoes. Spoon on the chickpea crunch filling down the middle.
  3. To wrap up: tuck the ends in around the filling (like a burrito) and then wrap the end up and over the filling and continue to roll. Slice in half.
  4. Enjoy straight away or add to your lunchbox for later with some extra crunch and vegetables. The filling can be kept in a sealed container in the fridge for 2-3 days and use as desired.

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Chickpea Chuna Crunch Wraps so  please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With chuna love x

p.s. this recipe was first made with Natures Heart but all opinions are my own and this post is not sponsored.

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