Crunchy Cucumber Chickpea Salad Wraps
These easy no-cook crunchy cucumber chickpea salad wraps combine fresh cucumbers, crisp bell peppers, and protein-rich chickpeas in a zesty, creamy dressing wrapped in soft tortillas for a light, satisfying lunch.
Ingredients
Check ingredients as you go.
- Salad Base
- Dressing
- Assembly
Let’s make it
Salad Base
In a large mixing bowl, combine the drained chickpeas, diced cucumber, diced bell pepper, finely diced red onion, and chopped fresh cilantro.
Dressing
In a small bowl, whisk together the plain Greek yogurt, fresh lemon juice, olive oil, ground cumin, salt, and ground black pepper until smooth and well combined.
Dressing
Pour the dressing over the chickpea and vegetable mixture. Toss gently to evenly coat all the ingredients with the dressing.
Assembly
Lay out each flour tortilla on a clean surface. Spoon an equal amount of the chickpea salad mixture onto the center of each tortilla.
Assembly
Fold in the sides of the tortilla and roll it up tightly from the bottom to form a wrap.
Assembly
Cut each wrap diagonally in half if desired. Serve immediately or wrap in foil for a portable lunch.
Tips & notes
For extra crunch, add finely chopped celery or radish. To make it vegan, use a plant-based yogurt or mashed avocado in place of Greek yogurt. Be sure to rinse canned chickpeas well to remove excess sodium.
Saving it for later
Store any leftover chickpea salad in an airtight container in the refrigerator for up to 3 days. Keep wraps unassembled to prevent sogginess when storing; assemble fresh before eating.
Reheating
This dish is best served cold or at room temperature. If desired, gently warm the wrap in a low-heat oven or microwave for about 15 seconds before serving, but avoid overheating to preserve the crispness of the vegetables.
