Easy Vegetarian Pinwheels Appetizer Recipe
Easy Vegetarian Pinwheel Sandwiches are made in 10 minutes with your favourite pesto sauce, smashed chickpeas, red pepper and avocado. This delicious vegetarian appetizer also make a wonderful on-the-go lunch or a fun, fresh appetizer or snack! Double to feed a crowd or meal prep them for the week.
Why you’ll love this vegetarian appetizer recipe
Personally I think these vegetarian pinwheels are the perfect appetizer to make if you’re entertaining (we’ll get there again one day, I promise) or if you just need an easy lunch or 3pm quarantine snack, ha! They’re quick and easy to “smash” together, yet full of flavour!
Ingredients for Chickpea Avocado Pesto Pinwheel Sandwiches
To make this delicious vegetarian appetizer you will need a few ingredients:
- Canned Chickpeas,
- Avocado
- Red pepper
- Basil Pesto
- Lemon
- Salt and pepper to taste
- Whole wheat wraps
- Spinach
How to make Vegetarian Pinwheel Sandwiches
- Place the chickpeas on a paper towel or clean kitchen towel and remove the outer skins. Roll them around a bit and they will come off easily. You can leave them on, but I like to remove them.
- In a medium bowl, combine the chickpeas and avocado. Smash with a fork until well combined. It is ok if some of the chickpeas are chunky. I like the texture.
- Stir in pesto, diced red pepper and fresh lemon juice. Season with salt and pepper, to taste.
- Spread chickpea salad on wrap and top with spinach leaves, if using.
- Roll up wrap tightly, then cut into 1 inch slices and serve!
Make this nourishing vegetarian pinwheel appetizer, then check out this bacon water chestnut recipe and more of my football party appetizer recipes.
Other chickpea recipes to try
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Easy Vegetarian Pinwheels Appetizer Recipe
Easy Vegetarian Pinwheel Sandwiches are made in 10 minutes with your favourite pesto sauce, smashed chickpeas, red pepper and avocado. This delicious vegetarian appetizer also make a wonderful on-the-go lunch or a fun, fresh appetizer or snack! Double to feed a crowd or meal prep them for the week.
Ingredients
- 1 15 ounce can chickpeas, rinsed and drained
- 1 large ripe avocado
- 1 red pepper, diced
- 2 tablespoons Basil Pesto
- Juice from 1/2 lemon
- Salt and pepper to taste
- 4 whole wheat wraps
- Spinach leaves if desired
Instructions
- Place the chickpeas on a paper towel or clean kitchen towel and remove the outer skins. Roll them around a bit and they will come off easily. You can leave them on, but I like to remove them.
- In a medium bowl, combine the chickpeas and avocado. Smash with a fork until well combined. It is ok if some of the chickpeas are chunky. I like the texture.
- Stir in pesto, diced red pepper and fresh lemon juice. Season with salt and pepper, to taste.
- Spread chickpea salad on wrap and top with spinach leaves, if using.
- Roll up wrap tightly, then cut into 1 inch slices and serve!
