Description
These Chickpea Salad Wraps with Lemon Dressing are a fresh and satisfying vegan lunch option. Packed with protein and fiber, these wraps are filled with a flavorful chickpea salad and drizzled with a zesty lemon dressing.
Ingredients
Scale
For the salad:
- 1 (15 oz) can chickpeas (drained and rinsed)
- ¼ cup red onion (finely diced)
- ¼ cup celery (diced)
- ¼ cup cucumber (diced)
- ¼ cup shredded carrots
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill (optional)
- 4 large lettuce leaves or tortilla wraps
For the lemon dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large bowl, mash the chickpeas lightly with a fork, leaving some chunks for texture. Add red onion, celery, cucumber, carrots, parsley, and dill.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper until well combined. Pour the dressing over the chickpea mixture and toss to coat evenly.
- Taste and adjust seasoning if needed. Spoon the salad into large lettuce leaves or wraps.
- Serve immediately or chill for 30 minutes for enhanced flavor.
Notes
- You can add avocado or feta for extra creaminess.
- This recipe is great for meal prep—store the filling and wraps separately to keep things fresh.
- Use gluten-free wraps or lettuce cups to make it gluten-free.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 wrap
- Calories: 280
- Sugar: 3g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
