Chickpea, Bell Pepper, & Pesto Wrap

 We’ve been trying to think of ideas for all of this basil we’ve been getting from our CSA lately.  After a couple of batches of pesto in recent weeks (made with basil, garlic scapes, pine nuts, nutritional yeast, and water), we tried something new; a chickpea, bell pepper, & pesto wrap.  It was pretty good and was a fresh compliment to our baked sweet potato fries.

Chickpea, Bell Pepper & Pesto Wraps

Chickpea, Bell Pepper & Pesto Wraps

Fresh vegetable and bean wrap for the win!!  


  • 2 14 oz cans chickpeas
  • 1 red bell pepper
  • 4 scallions, sliced thin
  • 3 cups fresh basil, 1 bunch
  • 2 garlic scapes
  • 1/4 cup pine nuts
  • Red wine vinegar
  • Salt & pepper
  • Lettuce
  • Tomato, sliced


  1. Process basil and garlic scapes in a food processor until finely minced.
  2. Add bell pepper, pine nuts, and scallions. Pulse until chopped fine.
  3. Mix the basil & pepper mixture with the chickpeas and add several splashes of vinegar, salt, and pepper to taste.
  4. Serve in flour tortillas with lettuce and tomato.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
This easy summer dinner was great!  Tag us on Instagram @veginspired and use the #veginspiredfoodie

Live VegInspired!!


Kathy and John