Lemon Herb Chickpea Salad Wraps
These easy, no-cook Lemon Herb Chickpea Salad Wraps combine creamy chickpeas with fresh lemon and herbs, tucked inside crisp whole wheat wraps for a refreshing and satisfying lunch. Ready in under 15 minutes, they are perfect for a light, nutritious meal.
Ingredients
Check ingredients as you go.
- Salad
- Seasoning
- Wraps
- Salad
Let’s make it
Salad
In a medium bowl, mash the drained chickpeas with a fork or potato masher until most are broken down but some texture remains.
Salad
Add lemon juice, olive oil, minced garlic, chopped parsley, and dill (if using) to the mashed chickpeas. Stir well to combine.
Salad
Fold in diced cucumber, green onion (if using), and crumbled feta cheese (if using). Season the mixture with salt and black pepper to taste. Mix until evenly combined.
Wraps
Lay out the whole wheat wraps on a clean surface. Divide the chickpea salad evenly among the wraps, placing the salad in the center.
Wraps
Fold the sides of each wrap over the filling, then roll from one end to the other to form a wrap. Slice in half and serve immediately, or wrap tightly in plastic wrap for later.
Tips & notes
For best flavor, let the chickpea salad sit for 10 minutes before assembling the wraps to allow the lemon juice and herbs to meld. Use fresh herbs for a brighter taste. To keep wraps from getting soggy, add the salad just before serving.
Saving it for later
Store any leftover chickpea salad in an airtight container in the refrigerator for up to 2 days. Keep assembled wraps chilled and consume within the same day for best texture.
Reheating
These wraps are best served cold or at room temperature. If desired, gently warm the wraps in a pan for 1-2 minutes per side, but avoid overheating to prevent the salad from becoming dry.
