Get ready to launch the ultimate chickpea wraps with quick BBQ chickpeas, marinated red onions and creamy tahini dressing all wrapped up and ready to be devoured. It’s all here: Chickpeas with ingredients you probably already have on hand; quick marinated red onions; and lemon-tahini dressing that just makes everything better. Let’s get to it!

BBQ Chickpea Wraps [Vegan]





For the Quick Marinated Red Onions:

  • 2 red onions, peeled and sliced thin
  • 1/2 cup raspberry vinegar, red wine vinegar, or Merlot vinegar
  • 3 tablespoons date paste, agave syrup, or another liquid sweetener
  • 1/4 teaspoon sea salt

For the Creamy Tahini Dressing:

  • 1/4 cup tahini
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon rice vinegar
  • 3 tablespoons water
  • 1 teaspoon tamari or soy sauce

For the BBQ Chickpeas:

  • 2 – 15 oz. (400 gm.) cans chickpeas, rinsed and drained
  • 1 teaspoon tamari or soy sauce
  • 1 teaspoon smoked paprika
  • 2 tablespoons tomato paste
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon maple syrup
  • 2 teaspoons juice from a jar of pickled jalapenos (optional)

Wrap it Up:

  • 4 whole-wheat wraps or tortillas
  • 2 cups fresh spinach or lettuce
  • 2 medium carrot shredded or cut into thin matchsticks


For the Marinated Onions:

  1. Peel and thinly slice the red onions into rings (or half-moons). Place them in a bowl.
  2. In a small bowl, mix together the vinegar, sweetener, and salt and pour over the onions. Mix well.
  3. Cover and place the onions in the refrigerator for about an hour to allow them to marinate. Mix them around from time to time to make sure that they are equally covered.
  4. Keeps in the fridge for 1 week.
  5. Creamy tahini dressing
  6. In a small bowl or jar, whisk together all the dressing ingredients. Add more water if you want it thinner.

For the BBQ Chickpeas:

  1. Rinse and drain the chickpeas and set aside for a moment.
  2. In a small bowl, mix together the remaining ingredients for the BBQ sauce.
  3. Heat a skillet to medium and add the chickpeas and sauce. Stir as you heat the chickpeas so that the sauce is equally covered.
  4. Make the wraps

To Make the Wraps:

  1. To make the wraps, add spinach, carrots, chickpeas, and onions to one half of your wrap. Add dressing and roll the wrap, tucking the ingredients as you roll. Cut in half or serve whole. Put any additional dressing on the table in case folks want to add more.


Prep time reflects the time to make the marinated red onions, the cook time accounts for cooking the chickpeas. The ingredients also make spectacular (and filling) lettuce wraps, so if you don’t want the wraps, you are not out-of-luck. Wanna make tacos? Yep, right here. Just use 8 corn tortillas and heat them in the oven or microwave. Chickpea wraps make a great portable lunch and are great cold. Make the wraps without dressing and wrap tightly in foil or plastic wrap. Add the dressing right before eating so the wraps don’t get soggy.