Chickpea Salad Wraps

5 from 1 vote

These wraps are inspired by the chickpea “tuna” sandwiches from my first book. I love them because they’re so quick to make and are packed with flavor.

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You don’t even need a stovetop, just a food processor! (But you can still make them without one, read the recipe notes to find out how.) This recipe yields 2 wraps/servings.

What You’ll Need

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For the chickpea salad

  • 1 can of cooked chickpeas, rinsed and drained
  • 1 small red onion, roughly chopped
  • 1/2 red bell pepper, optional, roughly chopped
  • 2 Tbsp of fresh chives, chopped 
  • Juice of 1/2-1 lemon
  • 1/2 nori sheet (optional, see ingredient notes)
  • 1/4 tsp old bay (optional, see ingredient notes)
  • 1/8 tsp ground pepper 
  • 1/4 tsp paprika 
  • 1/4 tsp oregano 
  • 1/2 bell pepper 
  • 2 tablespoons vegan mayonnaise
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder (or 1 garlic clove)
  • 1/4 tsp sea salt or to taste 

To serve

  • 2 regular or gluten-free vegan wraps
  • Cherry tomatoes, halved or quartered, as little or as many as you’d like
  • 1 cup Mixed greens (about 22-25 grams)

Ingredient Notes

  • The nori sheet and old bay give the recipe a hint of a fish/tuna-like flavor, it’s not overwhelming, so you may like it even if you don’t like the taste of fish. You can also use one or the other (personally, I like the flavor profile of old bay, but I love adding nori whenever I can because it’s high in iodine, which is often lacking from a vegan diet).
  • Instead of the nori and old bay, you can also use kala namak (black salt), which has a sulfurous taste that is reminiscent of egg.
  • If you’d rather steer away form ingredients that taste like fish and eggs, you can either omit these entirely or use a little cumin instead.

How to Make these Chickpea Salad Wraps

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Step one: make the chickpea salad

Add all chickpea salad ingredients to a food processor (read the recipe notes below if you don’t have one). Make sure the bell pepper and onion are already roughly chopped, otherwise it’ll take the food processor a while to cut them. Mix using the pulse function. This part is very important! Pulse it just a few times to ensure everything is chopped, but that it’s not blended or too purée-like. Trust me, that wouldn’t work as well in a wrap. You want the consistency to be chunky.

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Step two: assemble the wraps

Add the chickpea salad, lettuce, and tomatoes to your wraps, roll them up, and enjoy!

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Recipe Notes

  • To make these wraps without a food processor, mash the chickpeas using a potato masher or a fork and then chop the other ingredients very finely before mixing it all together!
Chickpea Salad WrapsPin

Chickpea Salad Wraps

These wraps are inspired by the chickpea “tuna” sandwiches from my first book. I love them because they’re so quick to make and are packed with flavor.
5 from 1 vote
Print Pin Rate

Ingredients

For the chickpea salad

  • 1 can of cooked chickpeas rinsed and drained
  • 1 small red onion roughly chopped
  • 1/2 red bell pepper optional, roughly chopped
  • 2 Tbsp of fresh chives chopped
  • Juice of 1/2-1 lemon
  • 1/2 nori sheet optional, see ingredient notes
  • 1/4 tsp old bay optional, see ingredient notes
  • 1/8 tsp ground pepper
  • 1/4 tsp paprika
  • 1/4 tsp oregano
  • 1/2 bell pepper
  • 2 tablespoons vegan mayonnaise
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder or 1 garlic clove
  • 1/4 tsp sea salt or to taste

To serve

  • 2 regular or gluten-free vegan wraps
  • Cherry tomatoes halved or quartered, as little or as many as you’d like
  • 1 cup Mixed greens about 22-25 grams

Instructions

Step one: make the chickpea salad

  • Add all chickpea salad ingredients to a food processor (read the recipe notes below if you don’t have one). Make sure the bell pepper and onion are already roughly chopped, otherwise it’ll take the food processor a while to cut them. Mix using the pulse function. This part is very important! Pulse it just a few times to ensure everything is chopped, but that it’s not blended or too purée-like. Trust me, that wouldn’t work as well in a wrap. You want the consistency to be chunky.

Step two: assemble the wraps

  • Add the chickpea salad, lettuce, and tomatoes to your wraps, roll them up, and enjoy!

Notes

To make these wraps without a food processor, mash the chickpeas using a potato masher or a fork and then chop the other ingredients very finely before mixing it all together!

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