Savoury veggie pinwheels filled with a rainbow of fresh vegetables and a delicious, easy to make spread. Serve these vegetable pinwheels as vegan appetizers at your next get-together, or enjoy as snacks or lunch.
2tablespoonsvegan mayonnaise(see above or below for how to make without mayo)
Vegetables:
½red bell pepperwashed, cored, and thinly sliced
1smallcarrotpeeled, washed, and thinly sliced
1 handfulfresh baby spinach
Instructions
Make Chickpea Spread:
Add chickpeas to a large bowl and mash using a fork or a potato masher. See picture above.
Add green onions, parsley, lemon juice, salt, black pepper, and mayonnaise to the bowl and mix well.
Assemble Pinwheels:
Spread half of the chickpea mixture onto 1 tortilla, spreading right to the edges.
Place the red pepper, carrots, and spinach in 3 rows on top of the chickpea spread, as shown above.
Roll the tortilla tightly and with seam side down, slice into 7 pinwheels.
Repeat with remaining tortilla, chickpea spread, and vegetables.
Notes
Please read all of the helpful info and FAQ above to ensure recipe success.
I use no salt canned chickpeas but you can make this recipe with chickpeas you cooked from dry. After they have cooked, simply measure out the 1 ½ cups needed.
Be sure that your tortillas are fresh and pliable or they will break when rolling. If your tortillas are a little stiff, you can soften them by warming up for a few seconds in the microwave.
To make this recipe without mayo, simply mash a medium avocado with a fork, so no chunks remain, and use it in place of the mayonnaise.
Nutrition info is based on 1 pinwheel, made as written, and only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.