Vegan Pesto Chickpea Wraps

Try these simple and filling healthy Vegan Pesto Chickpea Wraps.
By | May 30, 2015


Drain and rinse chickpeas. Use paper or clean towels to dry them as much as possible so pesto will stick. Place in large bowl. Set aside.


In a food processor, add garlic, 2 tablespoons olive oil, pepper, cayenne and cashews. Process until smooth. Add nutritional yeast and salt. Process to combine. Add basil and 2 tablespoons olive oil and process again. Finally, add lemon juice and process one last time. Mix pesto with chickpeas.


Slice red onion and tomatoes and mix with pesto-coated chickpeas.


Spoon chickpea mixture into tortillas. Top with crunchy sprouts. Wrap and enjoy.


This recipe is dairy-, gluten- and soy-free.


[Contributors] Jordan and Clark Cord are a 20-something married couple living in Central Indiana. As food bloggers, most of their time is spent in the kitchen. Their mostly food-related hobbies include grocery shopping, trying and drinking new wines and tirelessly searching for the best Thai food in Indiana. You can follow them on their blog at


  • 1 can chickpeas, drained and rinsed
  • 1–2 garlic clove(s)
  • ¼ cup olive oil
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne
  • 3 tablespoons raw cashews
  • 3 tablespoons nutritional yeast
  • ¼ teaspoon sea salt
  • 1 cup fresh basil
  • 1 tablespoon lemon juice
  • ½ medium red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • Soft tortillas of choice
  • Small handful of sprouts
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