Crunchy Cucumber Chickpea Salad Wraps
These no-cook crunchy cucumber chickpea salad wraps combine fresh vegetables and protein-packed chickpeas for a light, refreshing lunch. Crisp cucumbers, sweet bell peppers, and a tangy lemon-tahini dressing wrapped in soft whole wheat tortillas make a perfect easy meal.
Ingredients
Check ingredients as you go.
- Salad Vegetables
- Dressing
- Wraps
Let’s make it
Salad Assembly
In a large bowl, combine the diced cucumber, chickpeas, red bell pepper, green onion, and fresh cilantro (if using). Mix gently to combine.
Dressing Preparation
Prepare the dressing by whisking together the lemon juice, tahini, olive oil, minced garlic, ground cumin, salt, and black pepper until smooth and creamy.
Salad Assembly
Pour the dressing over the vegetable and chickpea mixture. Toss gently to coat everything evenly. Taste and adjust seasoning as needed.
Wrap Assembly
Lay out each whole wheat tortilla on a flat surface. Spoon the dressed chickpea salad evenly onto the center of each tortilla.
Wrap Assembly
Fold the sides of the tortilla over the filling and roll tightly to form wraps. Serve immediately or wrap in foil and refrigerate up to 2 hours before serving.
Tips & notes
Use ripe but firm cucumbers for the best crunch. For extra flavor, let the salad chill for 15 minutes before assembling the wraps. Substitute whole wheat tortillas with spinach or tomato wraps for a colorful variation.
Saving it for later
Store leftover chickpea salad and wraps separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped tightly to prevent drying out.
Reheating
These wraps are best served cold or at room temperature. If desired, warm the tortillas briefly before assembling to make them more pliable.
