How To Make Roasted Chickpea & Kale Wraps Recipe You’ll Crave

These Roasted Chickpea & Kale Wraps are everything I want in a quick, wholesome meal—crispy, spiced chickpeas, tender sautéed kale, and a creamy dressing all wrapped in a soft tortilla. They’re plant-based, packed with flavor, and come together in less than 30 minutes. Whether I’m looking for a satisfying lunch or a light dinner, this wrap always hits the spot.

Why You’ll Love This Recipe

I love how these wraps balance texture and flavor—crispy, savory chickpeas with slightly bitter, garlicky kale and a creamy sauce to tie it all together. They’re totally customizable, easy to prep ahead, and they keep me full and energized. Plus, the whole recipe is vegan-friendly without sacrificing taste or satisfaction.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

canned chickpeas (drained and rinsed)
olive oil
smoked paprika
garlic powder
cumin
salt and pepper
fresh kale (stems removed and chopped)
garlic (minced)
tortilla wraps (large)
hummus or tahini sauce
lemon juice (optional)

Directions

1. I preheat the oven to 400°F. I toss the chickpeas with olive oil, paprika, garlic powder, cumin, salt, and pepper, then spread them on a baking sheet.

2. I roast them for about 20–25 minutes, shaking the pan halfway through, until they’re golden and crispy.

3. While the chickpeas roast, I heat a splash of olive oil in a skillet and sauté the garlic for about 30 seconds.

4. I add the chopped kale and cook it until it’s wilted and tender, about 5–7 minutes. I like to finish it with a squeeze of lemon juice.

5. I warm the tortillas slightly to make them more pliable, then spread a generous layer of hummus or tahini sauce.

6. I pile on the sautéed kale and roasted chickpeas, wrap it up tightly, and slice it in half to serve.

Servings and timing

This recipe makes 4 wraps and takes about 30 minutes from start to finish, including prep and roasting time. It’s a quick, healthy meal I can pull together anytime.

Variations

Sometimes I swap the kale for spinach or collard greens, or use flavored hummus like roasted red pepper for a twist. I’ve added shredded carrots, sliced avocado, or pickled onions for extra texture. For a grain boost, I’ll add some cooked quinoa or brown rice to the wrap. If I want heat, I drizzle on some hot sauce or chili oil.

Storage/reheating

I store the roasted chickpeas and kale separately in airtight containers in the fridge for up to 3 days. I reheat the kale in a skillet and crisp up the chickpeas in the oven for a few minutes before assembling the wrap fresh. I don’t store assembled wraps long-term, as the tortillas can get soggy.

FAQs

Can I use canned chickpeas straight from the can?

I always drain and rinse them first to remove excess sodium and moisture before roasting.

Are these wraps freezer-friendly?

Not really—the chickpeas lose their crispness and the kale wilts too much. I prefer storing components separately in the fridge.

What kind of tortillas work best?

I use large flour tortillas or whole wheat wraps for the best fold and texture. Gluten-free wraps work too but can be more delicate.

Can I make the chickpeas spicier?

Definitely. I add cayenne pepper or chili powder to the spice mix if I want a kick.

Is there a low-fat version of the sauce?

Yes, I’ve thinned plain hummus with lemon juice and water for a lighter, creamy drizzle.

Conclusion

These Roasted Chickpea & Kale Wraps are one of my go-to meals when I want something nourishing, flavorful, and fast. They’re endlessly versatile, easy to prep, and just plain delicious. Whether I’m eating them warm or cold, they always satisfy.