These Vegan Chickpea Salad Wraps are a delightful twist on the classic chicken salad wraps. Packed with protein-rich chickpeas, crunchy vegetables, and a creamy vegan dressing, this dish is perfect for a quick lunch, light dinner, or a grab-and-go snack. Inspired by Mediterranean flavors, this recipe is wholesome, satisfying, and perfect for all seasons.
- 400 gm chickpeas (rinsed and drained)
- 0.25 cup vegan mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice (freshly squeezed)
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- Salt and black pepper to taste
- 1 small cucumber (diced)
- 1 medium carrot (grated)
- 0.25 cup red onion (finely chopped)
- 0.25 cup fresh parsley (chopped)
- 4 large whole wheat (tortillas or wraps)
- 1 cup lettuce leaves (washed and dried)
- 1 Prepare the Chickpea Salad
Mash the chickpeas in a large bowl using a fork or potato masher until they are partially crushed, leaving some whole pieces for texture. Add vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, smoked paprika, salt, and pepper. Mix well until fully combined.
- 2 Prepare the Vegetables
Dice the cucumber, grate the carrot, finely chop the red onion, and parsley. Add them to the chickpea mixture and stir until evenly distributed.
- 3 Assemble the Wraps
Lay a tortilla flat on a clean surface. Place lettuce leaves in the center, then add a generous scoop of chickpea salad. Fold the sides of the tortilla inward, then roll it tightly from bottom to top. Repeat with the remaining tortillas.
- 4 Optional Rest Time
For enhanced flavor, wrap each roll tightly in parchment paper or foil and let it rest in the refrigerator for 10 minutes before serving.
- To make this gluten-free, use gluten-free tortillas or wraps.
- Store any leftover chickpea salad in an airtight container in the refrigerator for up to 3 days.
- Customize by adding diced bell peppers, celery, or avocado for extra flavor and texture.