Crunchy Cucumber Chickpea Salad Wraps
These no-cook crunchy cucumber chickpea salad wraps combine crisp cucumbers, creamy chickpeas, and fresh herbs in a light, tangy dressing. Ready in under 30 minutes, they make a refreshing, healthy lunch that requires no cooking and offers delightful texture and flavor in every bite.
Ingredients
Check ingredients as you go.
- Salad
- Dressing
- Assembly
Let’s make it
Salad
In a large mixing bowl, combine the chickpeas, diced cucumber, chopped red bell pepper, sliced green onions, and chopped cilantro.
Dressing
In a small bowl, whisk together fresh lemon juice, olive oil, ground cumin, salt, and black pepper until well combined to make the dressing.
Salad
Pour the dressing over the chickpea and vegetable mixture. Toss gently to coat all ingredients evenly without mashing the chickpeas.
Assembly
Rinse and pat dry the large lettuce leaves. Place a generous scoop of the chickpea salad onto the center of each leaf and wrap it like a taco or roll to enclose the filling.
Assembly
Arrange the wraps on a serving platter and serve immediately as a light, crunchy, no-cook lunch option.
Tips & notes
For extra crunch, add finely chopped celery or radishes. Use butter lettuce or romaine leaves for best wrapping results. Prepare the salad mix and refrigerate up to 1 hour before assembling to enhance flavors.
Saving it for later
Store leftover chickpea salad in an airtight container in the refrigerator for up to 2 days. Keep lettuce leaves separate and fresh wrapped in damp paper towels in a sealed bag in the fridge.
Reheating
This dish is served cold and does not require reheating. Serve chilled for best texture and flavor.
