These little pinwheels are truly delightful for lunch or as an appetizer for just about any event or party. They are really simple, meat-free option that still packs a protein punch to add to your table. You are essentially making a chickpea salad and rolling it into a tortilla for a beautiful presentation. Chickpea Pinwheels are surprisingly good, everyone will want to give them a try.
Loaded with veggies, chickpeas and feta cheese, you could make a whole batch of these and then pack them in lunches for the week. You could also make a large platter to serve at a luncheon or shower. The technique of making these pinwheels has a lot to do with the success. You really want to make sure you are putting enough of the chickpea mixture so that you get an even thick layer all the way to the edges of the tortilla. This is what gives you the pretty presentation.
Substitutes and Variations:
I’ve made these with whole wheat tortillas but thats not entirely necessary. You could use a regular flour tortilla or even one of those flavored tortillas like sun-dried tomato or spinach. You can also play with the veggies you add in. You could put in some carrots or red onion for more colors. You could add tomatoes but probably seed them because too much water would make them mushy.
Tools that may make this recipe easier:
Now Let’s Get Cookin’!
Chickpea Pinwheels
Ingredients
- 4 12 inch Whole Wheat Tortillas trimmed to square
- 3 15oz can Chickpeas drained and rinsed
- 2 tbsp Olive Oil
- ½ cup Mayo
- 2 Bell Peppers, any color diced
- 1 English Cucumber peeled, seeded & diced
- 1 cup Feta Cheese crumbled
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tsp Dried Dill
- 1 tsp Dried Parsley
- 1 tsp Dried Chives
Instructions
- Add two cans of chickpeas to food processor along with olive oil. Blitz until mostly smooth.
- In a large bowl, add blitzed chickpeas, whole chickpeas, bell peppers and cucumbers.
- In a small bowl combine mayo with seasonings. Then add to large bowl with chickpeas. Gently combine.
- Fold feta cheese into the mixture.
- Lay squared off tortillas (simply cut the rounded sides off to make a mostly square tortilla) on cutting board. Add approximately 5 ounces of chickpea salad to the middle and press out all the way to the edge on three sides. Leave a ¾ to 1 inch edge empty. Roll up the tortilla from the full side to the empty edge. Place on a plate or platter with the seam on the bottom. Repeat with remaining tortillas.
- Place platter in refrigerator for at least 15 minutes (up to over night) before slicing each roll into smaller pinwheels (approximately 1 inch thick). Arrange on platter or divide into lunch containers.
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