In a mixing bowl, mash one can of cooked chickpeas until mostly smooth. Stir in chopped green onions, parsley, lemon juice, salt, pepper, and vegan mayonnaise. Mix until well combined and creamy.

Lay out large tortillas on a cutting board. Spread half of the chickpea mixture on one tortilla. Layer with red bell pepper slices, carrots, and spinach. Ensure vegetables are close together.

Starting from one edge, roll the tortilla tightly around the filling. Slice the rolled tortilla into 6-8 pinwheels. Repeat with remaining ingredients.

Arrange pinwheels on a platter and enjoy fresh. For storage, wrap in plastic wrap or place in an airtight container in the fridge.