{This post is sponsored by Old El Paso!}

I have the perfect Sunday lunch wrap today!

Crunchy Tandoori Chickpea Wraps | halfbakedharvest.com @hbharvest

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.

What?!? Where is the cheese? Can you believe I left it out and don’t even miss it? I know, I know, I’m shocked too, but these wraps are so full of flavor and texture that I don’t even miss it.

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.

Crunchy Tandoori Chickpea Wraps | halfbakedharvest.com @hbharvest

Okay, ok, so here’s how these wraps go down. The chickpeas need some time in the oven to get their crunch factor on, so everything starts here! Then toss them together with a little yogurt (the secret to keeping them from drying out), olive oil, and spices. Then just roast them up…and attempt to not eat them all while they are hot, right off the pan. Again, so good.

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.

AND then, I mean as if that wasn’t enough, just drizzle everything with a little coconut honey lime sauce. 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…which you know I love! It’s a simple three ingredient sauce made up of coconut cream, lime juice, and honey. Honestly guys, it’s one of the best sauces ever and really finishes these wraps.

Wrap everything up in a tortilla and DONE. Flavor city <–totally cheesy, but true!

Crunchy Tandoori Chickpea Wraps | halfbakedharvest.com @hbharvest

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.

Cool. Cool.

Crunchy Tandoori Chickpea Wraps | halfbakedharvest.com @hbharvest
Crunchy Tandoori Chickpea Wraps | halfbakedharvest.com @hbharvest
3.45 from 27 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

Tandoori Chickpea Wraps

By halfbakedharvest

Course: Main Course
Cuisine: American
Keyword: easy recipe, vegan recipe, vegan wrap

These vegan wraps are quick and easy to make and super tasty!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 wraps
Calories 380 kcal


  • 2 (14 ounce) cans chickpeas, drained and rinsed
  • 4 tablespoons olive oil
  • 1/4 cup plain greek yogurt
  • 2 teaspoons ginger
  • 2 teaspoons paprika
  • 2 teaspoons coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon kosher salt and pepper
  • 1 bunch kale, chopped
  • 2 carrots, shredded
  • 1 yellow pepper, chopped
  • 1 jalapeño, seeded + chipped
  • juice from 1/2 a lime
  • 4 large tortillas (I used Old El Paso Flour Tortillas) warmed

Coconut Honey Lime Sauce

  • 1 cup coconut cream
  • juice of 1 lime
  • 1 tablespoon honey


  1. Preheat the oven to 425 degrees F.

    Add the chickpeas, 2 tablespoons olive oil, the yogurt, ginger, paprika, coriander, garlic powder, cayenne, salt and pepper to a baking sheet and toss well to evenly coat. Roast for 10 minutes and then stir and roast another 10-15 minutes or until the chickpeas are golden. 

    Meanwhile, make the slaw. In a medium bowl, combine the kale, carrots, yellow pepper, jalapeño, lime juice and remaining 2 tablespoons olive oil. Season with salt and toss. 

    Lay the tortillas flat and layer with chickpeas and kale. Drizzle with coconut sauce, then wrap tightly. EAT!

Coconut Honey Lime Sauce

  1. In a blender, combine the coconut cream, lime juice + zest, and honey. Pulse until combined. Serve with the wraps. 

Crunchy Tandoori Chickpea Wraps | halfbakedharvest.com @hbharvest

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!! :) }