Pulse the chickpeas and avocado together in a food processor until the chickpeas are fine chunks but still have some texture. Place in a large mixing bowl and stir in the onion, celery, carrot, mayo, and seasonings.
Mound the chickpea salad filling on one half of a large wrap or flatbread. Top with tomato and pickle slices and sprouts. Roll up tightly.
Follow Lara's Kitchen Stories on your favorite social media site to stay up to date with all the latest!