Crunchy Cucumber Chickpea Salad Wraps
These no-cook Crunchy Cucumber Chickpea Salad Wraps are fresh, healthy, and perfect for a quick lunch. Combining chickpeas, crisp cucumbers, and vibrant herbs wrapped in tortillas, this easy recipe delivers a satisfying meal with a delightful crunch and light tangy dressing.
Ingredients
Check ingredients as you go.
- Salad Filling
- Dressing
- Assembly
Let’s make it
Salad Filling
In a large bowl, combine the drained and rinsed chickpeas, diced cucumber, diced red bell pepper, finely chopped red onion, and chopped fresh cilantro.
Dressing
In a small bowl, whisk together the plain Greek yogurt, freshly squeezed lemon juice, olive oil, ground cumin, salt, and black pepper to make a creamy dressing.
Salad Filling
Pour the dressing over the chickpea and vegetable mixture. Toss gently to combine all ingredients evenly without mashing the chickpeas.
Assembly
Lay out the flour tortillas flat on a clean surface. Optionally, place a handful of mixed salad greens onto each tortilla.
Assembly
Spoon the chickpea salad mixture evenly onto each tortilla over the greens if using. Fold in the sides of the tortilla and roll tightly to form wraps.
Serving
Serve the wraps immediately for best crunch or wrap in parchment paper and refrigerate up to 2 hours before serving.
Tips & notes
Use ripe yet firm cucumbers to retain crunch. Rinsing canned chickpeas removes excess sodium and improves texture. Lemon juice can be adjusted for tanginess. Wraps can be made ahead and refrigerated, but add greens just before serving to avoid sogginess.
Saving it for later
Store any leftover chickpea salad in an airtight container in the refrigerator for up to 3 days. Keep tortillas separate and assemble wraps fresh to maintain texture.
Reheating
This is a no-cook dish best served cold or at room temperature. If preferred, allow refrigerated wraps to sit at room temperature for 10 minutes before eating.
