Vegan Pinwheels
This vegan pinwheels recipe is a delicious appetizer, snack, or light lunch made with creamy avocados, smashed chickpeas, and fresh crunchy veggies in each bite!
Servings: 10 servings
Calories: 75kcal
Cost: $6
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
Calories: 75kcal | Carbohydrates: 12g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 196mg | Potassium: 110mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 934IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg