BBQ chickpea wraps with marinated red onions & tahini dressing

wrap with BBQ chickpeas, marinated red onions, creamy tahini dressing, carrot sticks and spinach on black plate.

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Get ready to launch the ultimate chickpea wrap with quick BBQ chickpeas, marinated red onions and creamy tahini dressing wrapped up and ready for liftoff.



Quick marinated red onions

  • 2 red onions, peeled and sliced thin
  • ½ cup raspberry vinegar, red wine vinegar or Merlot vinegar
  • 3 Tbsp. date paste, agave syrup or other liquid sweetener
  • ¼ tsp. sea salt

Creamy tahini dressing

  • ¼ cup tahini
  • 2 cloves garlic, minced
  • 1 ½ tbsp. lemon juice
  • 1 tbsp. rice vinegar
  • 3 tbsp. water
  • 1 tsp. tamari or soy sauce

BBQ chickpeas

  • 215 oz. (400 gm.) cans chickpeas, rinsed and drained
  • 1 tsp. tamari or soy sauce
  • 1 tsp smoked paprika
  • 2 tbsp. tomato paste
  • 1/2 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. maple syrup
  • 2 tsp. 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


Marinated onions

  1. Peel and thinly slice the red onions into rings (or half rings). 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 marinade. Mix them around from time to time to make sure that they are equally covered.
  4. Keeps in the fridge for 1 week.

Creamy tahini dressing

  1. In a small bowl or jar, whisk together all the dressing ingredients. Add more water if you want it thinner.

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.

Make the wraps

  1. To make the wraps, add spinach, carrots, chickpeas and onions on 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.

Keywords: chickpea wraps creamy tahini dressing marinated red onions