Crunchy Cucumber Chickpea Salad Wraps
A refreshing, no-cook lunch recipe featuring crisp cucumbers, hearty chickpeas, and a zesty lemon dressing wrapped in tender tortilla shells for a quick and healthy meal.
Ingredients
Check ingredients as you go.
- Salad
- Dressing
- Wraps
Let’s make it
Salad
In a large mixing bowl, combine the rinsed and drained chickpeas, diced cucumber, diced red bell pepper, chopped red onion, and chopped fresh cilantro if using.
Dressing
In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, ground cumin, salt, and freshly ground black pepper until well combined to make the dressing.
Salad
Pour the dressing over the chickpea and vegetable mixture. Toss gently but thoroughly to coat all ingredients evenly with the dressing. Taste and adjust seasoning with additional salt or lemon juice if desired.
Wraps
Lay out each large tortilla on a clean surface. Place two romaine lettuce leaves in the center of each tortilla to create a base layer.
Wraps
Spoon an equal amount of the chickpea salad mixture onto the lettuce for each wrap.
Wraps
Fold the sides of each tortilla over the filling and roll tightly to form secure wraps. Slice each wrap diagonally in half if desired for easy serving.
Tips & notes
For extra crunch, add finely chopped celery or shredded carrots to the salad. You can substitute spinach leaves for romaine if preferred. Prepare the salad a few hours ahead to let flavors meld but add the dressing just before serving for best texture.
Saving it for later
Store any leftover chickpea salad in an airtight container in the refrigerator for up to 3 days. Keep the tortillas and lettuce separate and assemble wraps just before serving to avoid sogginess.
Reheating
Not intended for reheating. Serve fresh and chilled for the best taste and texture.
