Crunchy Tandoori Chickpea Wraps.

{This post is sponsored by Old El Paso!}

Meet your new Sunday lunch wrap: crispy tandoori-spiced chickpeas, a bright kale slaw, and a creamy coconut–honey–lime drizzle. Big flavor, fresh crunch, totally satisfying…no cheese required.

Keep it vegetarian as written or make it fully vegan with a couple simple swaps. Wrap it up and you’re in flavor city.

Why You’ll Love These

• Crunchy + creamy + fresh in every bite.
• Pantry-friendly spices and simple prep.
• Easy to meal prep: roast chickpeas, mix slaw, shake up the drizzle, assemble when hungry.

Ingredient Notes

• Chickpeas: Drain, rinse, and dry really well for maximum crunch. Any lingering moisture = steam, not crisp.
• Tandoori-ish spices: You mention ginger, paprika, and cayenne—great trio. Note that a store-bought tandoori blend also works; flavor will vary by brand.
• Yogurt: A little binds spices and keeps chickpeas from drying out. For vegan, use a thick, unsweetened dairy-free yogurt.
• Kale slaw: Thinly slice kale (stems removed), carrots, and peppers; a quick lime + salt massage softens kale and boosts flavor. Mango is optional but delicious.
• Coconut–honey–lime drizzle: Coconut cream + lime juice + honey. For vegan, swap maple for honey.

Recipe Inspiration

Tandoori chickpea wraps…with kale slaw…and coconut honey lime drizzle. Because you know those are all my kind of ingredients. Yes, yes, YES.

I rarely make wraps, but something inspired me to make this veggie heavy, Indian inspired, wrap and I’m quite happy about it. If you’re a vegetarian, or even vegan, this is YOUR recipe. So much flavor has been packed into one wrap.

I’m sure a lot of you have heard of tandoori chicken. It’s a pretty popular Indian dish that’s typically served alongside rice and naan. I love the spicy flavors of tandoori, but really wanted to do something fun with chickpeas. So I thought why not throw some tandoori spice on to the chickpeas, roast them up, and make tandoori style chickpeas? Truly, this is one of my better ideas (don’t you like the way I pat myself on the back). I already knew I loved roasted chickpeas…they’re the perfect, healthy, crunchy snack, but add flavors like ginger, paprika, and cayenne…oh yeah, over the top!

While I could probably just eat the whole pan of chickpeas and be very happy, I thought that adding them to a wrap would be a better idea. But me being me, I had to add multiple layers of texture and flavor. Yup, I’m talking about that kale slaw and the coconut honey drizzle (my favorite part!)

Step-by-Step

Roast the Chickpeas

• Toss chickpeas with yogurt (the secret to keeping them from drying out), oil, and spices until coated. Spread in a single layer with space between; roast until deep golden with crisp edges.

Make the Kale Slaw

• Toss thinly sliced kale, carrots, and peppers with lime juice and a pinch of salt. Let it sit while the chickpeas roast. Fold in diced mango (optional) for sweet contrast. While the chickpeas are roasting, I like to make the slaw, which is simply…chopped kale, carrots, peppers, lime juice, and salt. I ended up throwing in some diced mango later on, and that was delicious too…but then I add mango to almost everything.

Whisk the Coconut Honey Lime Sauce

• Stir coconut cream, lime juice, and honey (or maple) until smooth and pourable. Taste and adjust lime/sweetness. The coconut honey lime sauce is my favorite part of this wrap because it balances out the spice and cools everything down, all while keeping things extra saucy! A simple three ingredient sauce:: coconut cream, lime juice, and honey.

Warm the Tortillas & Assemble

• Warm or lightly char tortillas for pliability. Layer slaw, pile on crunchy chickpeas, drizzle generously, wrap, and eat. Wrap everything up in a tortilla and DONE.

Also, you’ll be happy to know that even though there is a lot going on in these wraps, they are still simple and easy to throw together. They’d be a great recipe to meal prep today and then eat throughout the week. Like I mentioned, the chickpeas are delicious on their own, and great for snacking on, so you might want to make extra! Plus, everything, including the kale, keeps well in the fridge for at least a few days.

Make-Ahead, Storage & Reheat

• Meal prep: Roast chickpeas and cool completely; store separately from slaw and drizzle to keep crispness.
• Fridge: Chickpeas, slaw, and drizzle each keep well in airtight containers for a couple of days.
• Re-crisp: Warm chickpeas on a hot, dry skillet or in a hot oven briefly; assemble wraps just before serving.

ps. major bonus points for this wrap being so pretty!

{This post is sponsored by Old El Paso. Thank you for supporting the brands that keep Half Baked Harvest cooking!! }