Curried Chickpea and Vegetable Wrap

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Curried Chickpea and Vegetable Wrap

This vegan and gluten-free wrap is a crunchy and filling way to enjoy curry flavors with protein packed chickpeas, avocado, and spiralized carrots and bell peppers. Wrapped in a collard green leaf, this low carb wrap is nutritious! 

Curried Chickpea and Vegetable Wrap

Curried Chickpea and Vegetable Wrap

If you’ve never used collard green leaves as a wrap for your sandwiches, let this recipe be your inspiration. Rolled up like a burrito, these wraps give your sandwich a boost of nutrients, a crunchy and refreshing texture, and a low-carb, gluten-free way to enjoy a meal.

I love curried chickpeas, because they have an egg salad or chicken salad like consistency without the dairy. They’re packed with protein, vitamins, and I always have a can of chickpeas in my pantry and a tub of tahini, so it’s easy to whip up. The chickpeas are mashed and mixed with basic pantry and fridge ingredients and topped with spiralized veggies, avocado, and wrapped up in the collard green leaf.

Curried Chickpea and Vegetable Wrap

These sandwiches are easy to make and work well also stuffed in between your favorite bread slices – I love using a hearty multigrain bread with some hummus and greens (like a spinach or spring mix) and enjoying it that way.

The curried chickpeas save in the refrigerator for 2-3 days, but are best enjoyed fresh! Top with some spiralized cabbage, maybe some alfalfa sprouts – whatever you’re in the mood for!

If you can’t find carrots large enough to spiralize, just use a vegetable peeler or julienne peeler. Choose your own adventure!

Curried Chickpea and Vegetable Wrap

Watch our videos to learn how to spiralize carrots and bell peppers using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Serves 4 wraps

Curried Chickpea and Spiralized Vegetable Wrap

15 minPrep Time

15 minTotal Time

Save RecipeSave Recipe


  • 1 (14oz) can chickpeas
  • 3 tablespoons tahini
  • 1 lime, juiced
  • 1 tablespoon curry powder
  • 3 tablespoon water
  • salt and pepper
  • 4 collard green leaves
  • 1 avocado, peeled, pitted, sliced
  • ¼ cup cilantro leaves
  • 1 large red bell pepper, Blade A, noodles trimmed
  • 1 large carrot, peeled, Blade D, noodles trimmed


  1. Drain and rinse the chickpeas in a colander. Leaving them in the colander, lightly smash them using the back for a fork. Set aside.
  2. In a medium bowl, whisk together the tahini, lime juice, curry powder, water, salt and pepper. The mixture should be creamy. Add in the mashed chickpeas and stir well to combine.
  3. Lay out a collard green leaf. Spread the chickpea mixture out on one half of the leaf and top with avocado, cilantro, bell pepper, and carrot. Roll like a burrito, slice in half, and use toothpicks to securely hold. Repeat until all collard green leaves are used. Serve.

Curried Chickpea and Vegetable Wrap

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1 comment

Suzy says:
You have "named" all the types of noodles that your Inspiralizer can make: ribbons, fettuccine, linguine, and spaghetti. It would be nice if you could include that in your recipes for those of us who have the original spiralizer that you recommended, and not yours. It seems it would be simple enough to say: 1 large red bell pepper, Blade A (ribbons), noodles trimmed. I hope you will consider this. Thank you.

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