Vegan Pinwheels Recipe with Avocado & Chickpeas
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Jump to RecipeThis vegan pinwheels recipe is a delicious appetizer, snack, or light lunch made with creamy avocados, smashed chickpeas, and fresh crunchy veggies in each bite! These vegan pinwheel appetizers make the perfect snack for game day, and a much lighter option than chips & dip.
A tasty no-cook appetizer that takes less than 15 minutes to make, and no heat required! Mash up the avocado and chickpea filling, add in your favorite sliced vegetables, and these pinwheels are ready to enjoy.
This vegan pinwheel recipe is a quick and easy appetizer or lunch, ready in under 10 minutes. Traditional pinwheel sandwiches are made with dairy, but I used a tasty mash of fresh avocado and chickpeas instead of a vegan cream cheese.
These pinwheels make a hearty and delicious appetizer or snack, and are loaded with plant-based simple ingredients! The avocado chickpea filling is packed with canned beans, veggies, for a rich and velvety texture. These vegetable pinwheels make the perfect appetizer, easy finger food. They also make a fantastic lunch box addition, as the small pieces are perfect for kid’s hands.
This Vegan Pinwheels Recipe Is:
- Creamy
- Filling
- Flavorful
- Fresh
- Tasty
- Perfect for Guests
Ingredients for these Avocado Chickpea Pinwheels
- Chickpeas / Garbanzo Beans: these beans are a great pantry staple (I always keep dried and cooked on hand!) and offer some excellent plant protein.
- Avocado
- Mustard: Use prepared yellow mustard or whole ground, whatever strikes your fancy.
- Relish: This is the secret ingredient for a little sweetness and acidity. Use any version you want, sweetened or unsweetened.
- Wraps – you can use any veggie wrap or flour tortillas you can find in grocery stores. I used a large flour wrap, a spinach tortilla wrap, and one with sun-dried tomatoes. You can even use gluten-free tortillas if needed.
- Veggies: The best part – fresh avocados, red bell peppers, spinach, cucumbers, sliced cherry tomatoes, green onions, red bell pepper, or any of your favorite veggies can be added inside.
Filling Options & Variations
To make Mexican pinwheels, you can add some cooked black beans, refried beans, and vegan cheese or sour cream.
For a spicier pinwheel, add chopped red onion or sliced jalapeno peppers/
Make Mediterranean pinwheels with creamy hummus, artichoke hearts, and black olives.
Rainbow Veggie Pinwheels Bring the Party
These vegan tortilla pinwheels are tasty little appetizers you can serve all year long. Roll them up with your favorite seasonal veggies, and they make the perfect party appetizer for game day!
This easy recipe is a great plant-based option for the holiday season too. No one can resist these beautiful bites, even meat lovers will want seconds.
How To Make Pinwheels Vegan
- In a large bowl, mash chickpeas with a fork. Add avocado, mustard, relish, red pepper, celery. Mix thoroughly until combined.
- Lay our your wraps or tortillas. Add an thin layer of chickpea spread to the top. Add fresh veggies (not too many!) and roll up the tortilla. Repeat with the remainder of the spread, tortillas, and vegetables.
- You can either slice the rolled tortilla and and serve immediately – or cover the rolled up pinwheels in plastic wrap and refrigerate for up to 4 hours before slicing and serving.
- Store leftover pinwheels in an airtight container for the next day, but they are best fresh.
Dietary Modifications
- To make this recipe gluten free use a gluten-free tortilla, and ensure all ingredients you are using are certified gluten free. Always check the labels of ingredients before using.
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Vegan Pinwheels
Ingredients
- 1 (14 ounce) can chickpeas drained and rinsed
- 1 large ripe avocado pit removed, inside scooped out
- 1 teaspoon yellow mustard
- 1 teaspoon prepared relish
- 1 teaspoon chopped celery about 2 stalks
- 3 large tortillas or wraps
- 1 cup chopped veggies of choice I used avocado, cucumber, bell pepper, tomatoes, radish, spinach
Instructions
- In a large bowl, mash chickpeas with a fork. Add avocado, mustard, relish, celery. Mix thoroughly until combined.
- Lay our your wraps or tortillas. Add an thin layer of chickpea spread to the top. Add fresh veggies (not too many!) and roll up the tortilla. Repeat with the remainder of the spread, tortillas, and vegetables.
- You can either slice the rolled tortilla and and serve immediately – or cover the rolled up pinwheels in plastic wrap and refrigerate for up to 4 hours before slicing and serving.
- Store leftover pinwheels in an airtight container for the next day, but they are best fresh.
Nutrition
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Visually appealing even better tasting
I like the use of the wraps and of course what’s inside
Love the ingredients and great for the waistline too