Name: Vegan Chickpea Pinwheels Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 4 Lavash wraps; 2 cans chickpeas (drained and rinsed); ¼ cup vegan mayo; ¼ cup Franks Red Hot Sauce; ½ cup diced celery; ¼ cup diced onion; ½ teaspoon garlic powder; ½ teaspoon onion powder; ⅛ teaspoon salt; ¼ teaspoon pepper; ½ lemon (squeezed); 4 handfuls baby spinach

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Introduction

These Vegan Pinwheels are a flavorful, easy-to-make snack perfect for lunchboxes or parties. Packed with a spicy chickpea filling and fresh spinach, they offer a satisfying blend of creaminess and crunch wrapped in soft lavash bread.

The image shows a white scalloped-edged plate holding nine tortilla roll-up pieces, each secured with a small toothpick in the center. Each roll has three visible layers: the outer light beige tortilla wrap, a middle layer of orange hummus spread, and inner fresh green spinach leaves, creating a spiral pattern. The surface beneath the plate is a white marbled texture, and the background is softly blurred with some green plant elements visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Lavash wraps
2 cans chickpeas (drained and rinsed)
¼ cup vegan mayo
¼ cup Franks Red Hot Sauce
½ cup diced celery
¼ cup diced onion
½ teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon salt
¼ teaspoon pepper
½ lemon (squeezed)
4 handfuls baby spinach

Instructions

Step 1: In a large mixing bowl, add the chickpeas and mash them to your desired consistency using a potato masher or fork.
Step 2: Add the vegan mayo, Franks Red Hot Sauce, diced celery, diced onion, garlic powder, onion powder, salt, pepper, and lemon juice. Mix together until well combined.
Step 3: Lay out a lavash wrap and spread a layer of the chickpea mixture across it, leaving about a ½ inch border on the sides. Add a thin layer of baby spinach on top, then roll the wrap tightly to form a log. Repeat with the remaining wraps.
Step 4: Place the rolled lavash logs seam-side down and insert toothpicks approximately every 1.5 inches to hold them together. Using a sharp knife, slice each log into spirals about 1.5 inches thick.
Step 5: Serve immediately and enjoy your tasty vegan pinwheels!

Tips & Variations

For an extra kick, add a dash of smoked paprika or cayenne pepper to the chickpea mixture.
Substitute baby spinach with kale or arugula for different flavors.
If you prefer a creamier filling, add a bit more vegan mayo or a splash of plant-based milk.
Chill the pinwheels for 30 minutes before slicing for easier cutting and firmer spirals.

Storage

Store any leftover pinwheels in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be eaten cold or at room temperature. Avoid freezing as the wraps may become soggy upon thawing.

How to Serve

The image shows a close-up of a rolled wrap cut into thick slices arranged in a white dish. Each slice has multiple layers starting with a soft, light brown tortilla wrap on the outside. Inside, there is a creamy orange spread mixed with corn kernels, giving a slightly chunky texture. Next is a fresh bright green spinach leaf layer, adding a smooth and leafy contrast. Another thin layer of the orange mixture appears in the center, surrounded by more green leafy spinach, all tightly rolled together. A woman's hand with a silver ring is gently holding one slice, with a white marbled surface softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of wrap?

Yes, you can use flour tortillas or whole wheat wraps if lavash is not available. Just make sure they are large and flexible enough to roll without cracking.

How spicy are these pinwheels?

The heat mainly comes from Franks Red Hot Sauce, which provides a mild to medium spice level. You can adjust the amount of hot sauce to suit your heat preference or swap it for a milder sauce.