Vegan Curry-Spiced Chickpea Salad Wraps
with Golden Raisins & Spinach Almond Salad
- Soy
- Wheat
- Tree Nuts
Our chefs devised a tasty vegan riff on curry chicken salad that stars chickpeas—get ready to fall in love! You’ll mash hearty garbanzos with crisp, scallion greens, plumped golden raisins, vegan mayo, aromatic curry powder, and lemon juice to make a bright, luscious salad that you’ll roll up with lightly dressed spinach greens and tomato in a warm flour tortilla. Sprinkle the remaining spinach salad with nutty sliced almonds and serve on the side for a light, bright vegan dinner idea you can get on the table in just 15 minutes.
Ingredients
1 ounce
Golden Raisins
2 unit
Scallions
1 unit
Lemon
1 unit
Chickpeas
4 tablespoon
Vegan Mayo
1 tablespoon
Curry Powder
2 teaspoon
Dijon Mustard
1 unit
Tomato
5 ounce
Spinach
2 unit
Flour Tortillas
(Contains: Soy, Wheat)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
2 tablespoon
Olive Oil
Salt
Pepper
1 teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Roughly chop raisins. Trim and thinly slice scallion greens (save whites for another use). Quarter lemon. Dice tomato into ½-inch pieces. • Place raisins in a small microwave-safe bowl; add enough water to cover. Microwave 30 seconds, then drain.
• Drain and rinse chickpeas; pat dry with paper towels. • Place chickpeas in a medium bowl and mash with the back of a fork until about half the chickpeas are smooth (leave some larger pieces for texture-packed bites!). • Stir in scallion greens, drained raisins, mayonnaise, 2 tsp curry powder (4 tsp for 4 servings), and juice from one lemon wedge (juice from two wedges for 4). (Be sure to measure the curry powder—we sent more!) Taste and season with salt and pepper.
• In a large bowl, whisk together mustard, 1 tsp sugar (2 tsp for 4 servings), juice from two lemon wedges (juice from four wedges for 4), salt, and pepper until well combined. Slowly whisk in 2 TBSP olive oil (4 TBSP for 4) until smooth and creamy. • Add spinach 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 tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
• Arrange tortillas on a clean work surface; place chickpea salad and a handful of spinach salad on 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 almonds. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the curry-spiced chickpea filling, with some suggesting extra curry powder for bolder taste 🌶️.
- Ease of prep: Quick and simple no-cook recipe perfect for hot summer days, though mashing chickpeas took effort for some.
- Suggestions: Consider toasting the wraps, adding apples or grapes, and using less mayo for a firmer texture.
- Portions: Some found it light; others thought it filling. Adding more veggies could boost satisfaction.
- Leftovers: Best eaten fresh; wrap and spinach can get soggy if stored.
Reviews from our home cooks
One of my new favorites. Curry sauce with smashed chickpeas is so delicious that we all kept eating the mix even without the wrap. Dressing on spinach simple and so incredible. Combine all the above and you have one of my most favorite dinners from HF!
Very filling healthy-ish wrap! I love how it's vegan and quick to make. It seems very well-rounded with the salad on the side. You can always cut down on the mayo if you want to save calories. I put the scallion whites in too
This was an easy recipe and a great way to make dinner without an oven in the summer time. I skipped chopping the raisins to save time. It was quite easy to make and delicious and filling! Kind of healthy with all the vegetables, but I cut back on the olive oil in the salad dressing and it was still good!
This recipe feels so intentional. Every single component makes a delicious addition. I add this to my box anytime it's on the menu - no exceptions.
Good flavors and textures, the chickpea mix was a little dry. On the other hand, I would have preferred a bit less olive oil and a bit more lemon juice. The sweetness of the raisins and crunch of the almonds were great. If I make this again, I might use two lemons and soak the raisins in the juice but not drain before mixing them in, decrease the olive oil in and add more lemon juice to the salad.
Chick pea salad is my favorite. Loved this. I didn't like the spinach salad a different type of lettuce would be better.
Easy, fresh and good flavor. I actually wish this had a slight more amount of chickpea because the spinach was a lot. Very tasty. Reminds me if a chicken salad.
Not a vegan, but damn this is good. Even my skeptical fiancé ate it all.
I didn't use all the mayo because I wanted less fat, and it was good enough for me and my husband. Thoroughly enjoyed the spinach salad as an accompaniment to the wraps. Beautiful simple flavors!
I ended up just putting everything together & laying down a bed of spinach then putting the chickpea salad on top. I added a bit of my own hot sauce & it was delicious
