Description
These Chickpea Salad Wraps with Lemon Dressing offer a fresh, nutritious, and delicious vegetarian meal perfect for a quick lunch or light dinner. The combination of protein-packed chickpeas, crisp vegetables, and tangy lemon dressing wrapped in soft tortillas makes for an easy, wholesome dish bursting with Mediterranean flavors.
Ingredients
Scale
Salad Ingredients
- 2 cans (15-ounce each) chickpeas, drained and rinsed
- 1/2 cup diced cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 4 large flour or whole wheat wraps
Lemon Dressing
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Mash Chickpeas: In a large bowl, lightly mash the chickpeas with a fork, ensuring some texture remains for a hearty bite.
- Combine Vegetables and Cheese: Add diced cucumber, halved cherry tomatoes, finely diced red onion, chopped parsley, and crumbled feta cheese if using. Gently fold all ingredients together until well mixed.
- Prepare Lemon Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, salt, and black pepper until emulsified and flavorful.
- Mix Salad and Dressing: Pour the lemon dressing over the chickpea mixture and stir gently to coat everything evenly with the dressing.
- Warm Wraps: Slightly warm the wraps if desired to make them more pliable and enhance flavor.
- Assemble Wraps: Spoon an even amount of the chickpea salad down the center of each wrap. Roll tightly to secure the filling, then slice each wrap in half for easy serving.
Notes
- For extra freshness and creaminess, add sliced avocado or leafy greens such as spinach or arugula to the wraps.
- The chickpea salad can be prepared up to two days in advance and stored in the refrigerator, making it perfect for meal prep.
