Lemon Herb Chickpea Salad Wraps
A refreshing no-cook lunch featuring hearty chickpeas tossed in a zesty lemon herb dressing, wrapped in crisp lettuce leaves for a light and satisfying meal.
Ingredients
Check ingredients as you go.
- Salad Base
- Dressing
- Herbs
- Dressing
- Salad Base
- Seasoning
- Wraps
Let’s make it
Salad Base
In a large bowl, combine the rinsed and drained cooked chickpeas, finely diced red onion, and diced cucumber.
Dressing
In a small bowl, whisk together freshly squeezed lemon juice, olive oil, minced garlic clove, chopped fresh parsley, and chopped fresh dill (if using) to create the lemon herb dressing.
Combine Salad and Dressing
Pour the lemon herb dressing over the chickpea mixture. Toss gently to ensure all ingredients are evenly coated.
Seasoning
Season the chickpea salad with salt and black pepper to taste. Adjust lemon juice or olive oil if needed according to your preference.
Assemble Wraps
Remove large lettuce leaves and gently pat dry. Spoon a generous amount of the lemon herb chickpea salad onto each leaf.
Serve
Roll or fold the lettuce leaves around the chickpea salad to form wraps. Serve immediately for a fresh, crisp lunch option.
Tips & notes
Chill the chickpeas and vegetables prior to assembly for an extra refreshing wrap. Feel free to add a sprinkle of feta cheese or avocado slices for extra creaminess if desired. Use butter lettuce or romaine leaves for sturdier wraps.
Saving it for later
Store the chickpea salad separately in an airtight container in the refrigerator for up to 3 days. Keep lettuce leaves separate in a dry container or wrapped in paper towels to maintain crispness until ready to serve.
Reheating
Serve cold; do not reheat as the wraps are best enjoyed fresh and crisp.
