These Express Mediterranean Chickpea Salad Wraps are a vibrant and healthy option for lunch or a light dinner. Bursting with fresh flavors from juicy tomatoes, crisp cucumbers, and creamy avocado, each wrap is a delightful combination of textures and tastes.
This recipe is not only quick and easy, but it also requires no cooking! Just toss the ingredients together, and you’ll have a nutritious meal ready in no time. Perfect for busy weekdays or a quick picnic, these wraps are both satisfying and energizing.
Ingredients
INGREDIENTS
- 1 can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup Kalamata olives, sliced
- 1 avocado, diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 large whole wheat tortillas
Instructions
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, avocado, and parsley.
- Drizzle with lemon juice and olive oil, then season with salt and pepper. Toss gently to combine.
- Lay out the tortillas on a clean surface. Spoon an equal amount of the chickpea salad mixture onto the center of each tortilla.
- Fold in the sides of the tortilla, then roll from the bottom up to create a wrap. Slice in half and serve immediately.
Notes
Storage: Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Wraps are best eaten fresh but can be prepared ahead of time if the salad is kept separate.
For an extra crunch, feel free to add some chopped bell peppers or carrots to the salad mix. If you want a bit of heat, toss in some sliced jalapeños or a dash of hot sauce.
These wraps are best enjoyed fresh, but if you need to make them ahead, store the salad mixture in an airtight container and prepare the wraps just before serving to keep the tortillas from getting soggy.
