Description
These Chickpea Salad Wraps are a quick, high-protein, and flavorful vegan meal that’s perfect for busy days. Packed with a chunky chickpea salad, fresh greens, and juicy tomatoes, they’re ready in just 10 minutes! Great for lunch or dinner, these wraps are a satisfying and nutritious option for plant-based eaters.
Ingredients
Scale
For the Chickpea Salad:
- 1 can cooked chickpeas (rinsed and drained)
- 1 small red onion (roughly chopped)
- 1/2 red bell pepper (optional, roughly chopped)
- 2 tbsp fresh chives (chopped)
- Juice of 1/2–1 lemon
- 1/2 nori sheet (optional)
- 1/4 tsp Old Bay seasoning (optional)
- 1/8 tsp ground pepper
- 1/4 tsp paprika
- 1/4 tsp oregano
- 2 tbsp vegan mayonnaise
- 1 tsp apple cider vinegar
- 1/2 tsp garlic powder (or 1 garlic clove)
- 1/4 tsp sea salt (or to taste)
To Serve:
- 2 vegan wraps (regular or gluten-free)
- Cherry tomatoes (halved or quartered, as desired)
- 1 cup mixed greens
Instructions
Step One: Make the Chickpea Salad
- Process Ingredients: Add chickpeas, onion, bell pepper, chives, lemon juice, nori (if using), Old Bay, pepper, paprika, oregano, vegan mayo, apple cider vinegar, garlic, and salt to a food processor.
- Pulse: Use the pulse function to chop the ingredients into a chunky texture. Avoid over-blending to keep the consistency suitable for wraps.
- Without a Food Processor: Mash the chickpeas with a fork or potato masher. Finely chop other ingredients and mix thoroughly.
Step Two: Assemble the Wraps
- Fill Wraps: Spread the chickpea salad onto the wraps, then top with mixed greens and cherry tomatoes.
- Roll and Serve: Roll the wraps tightly and enjoy immediately.
Notes
- Food Processor Alternative: If you don’t have a food processor, finely chop vegetables and mash chickpeas by hand for similar results.
- Optional Additions: For a seafood-inspired flavor, include nori and Old Bay seasoning.
- Make-Ahead Option: Prepare the chickpea salad in advance and store it in the refrigerator for up to 3 days.