These curried Chickpea Salad Wraps with sweet potato and avocado are the perfect grab and go lunch, and easily made vegetarian!

Chickpea, Sweet Potato & Avocado Freezer Wraps4

Ingredients and substitutions

Whole wheat wraps – wheat or corn tortillas are great substitute options. You can also turn these into lettuce wraps!
Avocado – butternut squash can give a similar texture to avocado, but will provide a different taste.
Red peppers – any coloured bell peppers will work, such as green or yellow.
Kale – any leafy green, like spinach, collard greens, or swiss chard, will work just a well as kale.
Jalapeños – serrano peppers or poblano peppers are great substitutes. If you do not want the spice, you can also add additional red peppers.
Turkey bacon – pork bacon or smoked ham can work. For a vegan option, you could also try tempeh bacon!
Garlic mayo – store bought garlic mayo or aioli is great. You can also mince 1 small clove of garlic and mix it in with some plain mayo.

For roasted sweet potato:

Sweet potato – chopped pumpkin or butternut squash can offer a similar taste and texture to sweet potato.
Olive oil – any neutral oil will do, such as avocado or canola.
Paprika – cayenne pepper or other chili pepper powders can be used as a substitute.
Chili powder – Chili flakes can work too, but will require a little less amount to be used than the powder.
Garlic powder – freshly minced garlic can work. Onion powder or garlic flakes can also be used too.
Salt & pepper – use to taste.

For mashed chickpeas:

Chickpeas – you could try using boiled and softened lentils or can scramble some soft tofu instead.
Dill pickles – fresh dill can be used as well, if pickles are not preferred.
Red onion – white and yellow onions are both good substitutes. Chives and leeks can also be used, too.
Mayonaise – sour cream or plain greek yogurt could work, but will give a bit more of a sour taste, as they are not neutral in flavour.
Dijon mustard – dry mustard can be used, but may not work or taste exactly the same as dijon mustard.
White wine vinegar – apple cider vinegar, rice vinegar, or even a pinch of lemon juice are all great substitutes.
Dried dill – dried tarragon is the closest herb to dill. Fennel, chervil, or parsley can also be used.
Turmeric – dried, fresh, or turmeric paste can be used. Spices like ground ginger or paprika can work well, too.
Curry powder – dried cumin, coriander, ginger, or garam masala can be used instead.

Chickpea, Sweet Potato & Avocado Freezer Wraps

Chickpea, Sweet Potato & Avocado Freezer Wraps1

How to make the chickpea salad

You'll first want to drain and rinse off your chickpeas and place them aside. Then, you can finely dice your onions and pickles. After those ingredients have been prepped, you can mash them together with the remaining spices and condiments. You can use the back of a fork to do this or can use a potato masher, if accessible. Once you have made a paste-like consistency, you can put it to one side and continue on with your prepping.

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How to make chickpea salad lettuce wraps

This can be done by simply swapping out the whole wheat wraps for lettuce leafs. I'd recommend using boston bib or romaine lettuce, as they will most likely keep their shape best and will be the most flexible when spreading on condiments and folding closed. If you're wanting to store these as lettuce wraps, you can prep, cook, and cool your fillings then store them in the fridge. Once they're ready to be eaten, you can assemble your lettuce wraps by using fresh leaves to prevent any sogginess from occurring.

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Storage instructions

Once your wraps have been assembled and folded, you can seal them up in wax paper and store them if the fridge. These can be refrigerated for up to 5 days and can be eaten whenever desired. If you want to meal prep these and keep them in the freezer, you can store them sealed in wax paper as well. These will be good for up to 3 months, if kept frozen. Once ready to be eaten, you can thaw the wraps in the fridge overnight to pack in your lunch or eat on the go the following day. You can also defrost them in the morning, if wanting to have them for dinner. To reheat, place them in the microwave for 1-2 minutes or until hot.

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Chickpea Salad Wrap {with Sweet Potato and Avocado}