When it comes to quick, healthy, and satisfying snacks, few options are as versatile and flavorful as Chickpea Salad Pinwheels. These vibrant rolls combine the creamy richness of mashed chickpeas and avocado with the subtle heat of jalapeños, the tang of mustard, and the smoothness of vegan mayo. The result is a protein-packed, plant-based treat that works as a snack, lunch, or even appetizer for parties.
I first discovered the magic of chickpea pinwheels while looking for ways to make lunchboxes more exciting and nutritious. What stood out immediately was how the filling can be prepped in advance, allowing for effortless assembly when you need a fast meal or snack. Add a handful of fresh spinach, roll it all up in a tortilla, slice, and you’ve got a portable, colorful, and delicious snack that tastes as good as it looks. Whether you’re catering to a vegan diet, feeding kids, or just seeking a creative spin on traditional sandwiches, these pinwheels are a must-try.
Recipe Overview
Chickpea Salad Pinwheels are soft tortillas filled with a creamy chickpea-avocado mixture, lightly spiced with jalapeño and red onion, and flavored with mustard, vegan mayo, and hot sauce. Baby spinach adds a fresh crunch. Rolled and sliced, these pinwheels make a perfect finger food that’s packed with flavor, protein, and healthy fats.
Ingredients & Instructions
Here’s everything you need to make these tasty pinwheels, plus step-by-step guidance for perfect results.
Ingredients
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 large avocado (or 2 small avocados)
- 1 chopped jalapeño (adjust for heat preference)
- ½ chopped red onion
- ¼ cup mustard
- ¼ cup vegan mayo
- Pepper, to taste
- Garlic salt, to taste
- Hot sauce, to taste
- 2 large tortillas or wraps
- 2 handfuls baby spinach
Step-by-Step Instructions
1. Mash the Chickpeas
Place the chickpeas in a large mixing bowl. Use a fork (or potato masher) to mash them until mostly smooth but still slightly textured.
Add the avocado and continue mashing until fully combined. This creamy base is the heart of the pinwheels.
2. Mix in the Flavorings
Stir in the chopped jalapeño, red onion, mustard, vegan mayo, pepper, garlic salt, and hot sauce. Taste and adjust seasoning according to your preference.
Refrigerate the filling for at least 30 minutes to let the flavors meld. This step enhances the depth of flavor and ensures a cohesive, creamy filling.
3. Assemble the Pinwheels
Lay out each tortilla on a flat surface. Spread an even layer of the chickpea-avocado mixture over the tortilla, leaving a small edge clear at the ends.
Place a handful of baby spinach over half of the filling layer for a fresh crunch.
4. Roll and Slice
Starting from the end with the spinach, roll the tortilla tightly toward the opposite end. Ensure it’s snug but not too tight to prevent squeezing out the filling.
Use a sharp knife to cut each rolled tortilla into 8 pieces. Arrange on a plate for immediate serving or place them in an airtight container to store in the fridge.
Tip: Serve chilled for the best texture and flavor.
Cooking Tips & Variations
1. Adjust the Spice Level
- Remove the seeds from the jalapeño for milder pinwheels.
- Add more hot sauce or a pinch of cayenne for extra heat.
2. Switch Up the Tortilla
- Whole wheat, spinach, or gluten-free tortillas all work well.
- For smaller snack-sized pinwheels, use smaller wraps and adjust filling accordingly.
3. Add Extra Crunch or Flavor
- Include shredded carrots, diced bell peppers, or cucumber for extra texture.
- Sprinkle with sesame seeds or chopped herbs like cilantro for a fresh finish.
4. Make Ahead
- Prepare the filling a day in advance and store in an airtight container in the refrigerator.
- Assemble pinwheels right before serving to maintain the tortilla’s softness.
5. Protein Boost
- Add a handful of cooked quinoa, hemp seeds, or roasted chickpeas for an extra protein kick.
Storage & Serving Suggestions
Storage
- Keep assembled pinwheels in an airtight container in the fridge for up to 2 days.
- The filling may soften the tortillas slightly over time, so assemble just before serving if you want maximum freshness.
Serving Ideas
- Perfect for party appetizers, lunchboxes, or snack plates.
- Pair with fresh fruit, crudités, or a light soup for a balanced meal.
- Serve alongside a dipping sauce like extra hot sauce, tahini, or a creamy vegan ranch for added flavor.
Chickpea Salad Pinwheels are a simple yet flavorful way to enjoy a plant-based, protein-packed snack or lunch. Creamy avocado, perfectly mashed chickpeas, zesty jalapeño, and fresh spinach combine to create a delicious, portable, and visually appealing dish. Quick to prep, easy to assemble, and endlessly customizable, these pinwheels are ideal for busy days, casual meals, or entertaining. They prove that healthy, satisfying, and fun-to-eat foods don’t have to be complicated.
FAQs
1. Can I make these ahead of time?
Yes, prepare the filling a day in advance, but roll and slice the tortillas just before serving for best freshness.
2. Can I use regular mayonnaise instead of vegan mayo?
Absolutely. Regular mayo works fine if you’re not keeping it vegan.
3. How long will they last in the fridge?
Up to 2 days in an airtight container. Tortillas may soften slightly over time.
4. Can I freeze these pinwheels?
Not recommended; the avocado and spinach may turn watery and lose texture when thawed.
5. Are these pinwheels gluten-free?
Yes, if you use gluten-free tortillas.
Chickpea Salad Pinwheels are a quick, plant-based snack made with mashed chickpeas, avocado, and spices rolled in tortillas with fresh spinach. Perfect, healthy finger food!
