---
title: Vegan Curry-Spiced Chickpea Salad Wraps
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/vegan-curry-spiced-chickpea-salad-wraps-647f416402d358ae80bae430}
servings: 2
prep time: 15 minutes
cook time: 0 minutes
time required: 15 minutes
difficulty: Easy
allergens: [Soy, Wheat, Tree Nuts]
tags: [New, Vegan, Easy Prep, Quick]
rating: 4.5
rating_count: 563
source_chef: Michelle Doll Olson
review_highlights:
  - {theme: Flavor, text: Many loved the curry-spiced chickpea filling, with some suggesting extra curry powder for a bolder taste}
  - {theme: Ease of prep, text: Quick and simple no-cook recipe perfect for hot summer days}
image: "https://images.recipes.furrysalamander.com/vegan-curry-spiced-chickpea-salad-wraps.avif"
---

Wash and dry all produce. Roughly chop @golden raisins{½%cup}. Trim and thinly slice @scallions{2%pieces} greens, saving the whites for another use. Quarter @lemon{1%unit}. Dice @tomato{1%unit} into ½-inch pieces. Place raisins in a #small bowl{} and add enough water to cover. Microwave until plump ~{30%seconds}, then drain.

Drain and rinse @chickpeas{15%oz} and pat dry with paper towels. Place chickpeas in a #medium bowl{} and mash with the back of a fork until about half are smooth, leaving some larger pieces for texture. Stir in scallion greens, drained raisins, @vegan mayo{¼%cup}, @curry powder{2%tsp}, and juice from one lemon wedge. Taste and season with @salt{1%pinch} and @black pepper{1%pinch}.

In a #large bowl{}, whisk together @dijon mustard{1%tsp}, @sugar{1%tsp}, juice from two lemon wedges, salt, and pepper until well combined. Slowly whisk in @olive oil{2%tbsp} until smooth and creamy. Add @spinach{2%cups} and tomato to bowl and toss to coat. Taste and season with salt and pepper if needed. -- TIP: Use tongs to toss salad more easily!

Wrap @flour tortillas{2%pieces} in damp paper towels and microwave until warm and pliable ~{30%seconds}.

Arrange tortillas on a clean work surface and place chickpea salad and a handful of spinach salad on the bottom half of each tortilla. Fold bottom side of each tortilla up over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.

Halve wraps on a diagonal. Divide wraps and remaining spinach salad between plates. Top spinach salad with @sliced almonds{¼%cup}. Serve.