Mash the chickpeas: Place chickpeas in a bowl. Use a fork or potato masher to mash until mostly broken down with some texture left.

Add the crunch: Stir in celery and red onion. Keep the dice small so the pinwheels roll neatly.

Mix the creamy base: Add vegan mayo, lemon juice, Dijon, dill, salt, and pepper. Stir until everything is evenly coated. Taste and adjust seasoning.

Prep the tortillas: Lay out tortillas. If they’re stiff, warm them briefly in a pan or microwave for 10–15 seconds to make them pliable.

Assemble: Spread a thin, even layer of chickpea salad over each tortilla, leaving a 1-inch border on one side for clean sealing. Add optional greens or veggies in a single, flat layer.

Roll tightly: Start from the side opposite the border and roll toward the clean edge, tucking as you go. Press the seam to seal.

Chill (optional): For the neatest slices, wrap the rolls in plastic and chill for 15–20 minutes.

Slice: Using a sharp serrated knife, trim the ends, then slice into 1-inch pinwheels. Wipe the knife between cuts for clean edges.

Serve: Arrange on a platter and garnish with extra dill or a squeeze of lemon if you like.