10-Minute Chickpea Salad Wraps (Easy To Make + High Protein)
These easy chickpea salad wraps are plant-based, high in protein and fiber, super easy to make, customizable, and delicious! You don’t even need a stove top, just a food processor! (But you can still make them without one, read the recipe notes to find out how.)
These chickpea salad 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.
Table of Contents
Ingredients You’ll Need
For the chickpea salad
- Cooked chickpeas
- Red onion
- Red bell pepper
- Fresh chives
- Lemon juice
- Nori sheet (optional)
- Old bay seasoning (optional)
- Ground pepper
- Paprika
- Oregano
- Bell Pepper
- Vegan mayonnaise
- Apple cider vinegar
- Garlic powder (or garlic clove)
- Sea salt
To serve
- Regular or gluten-free vegan wraps
- Cherry tomatoes
- Mixed greens
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
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!
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!
More Vegan Recipes You Might Like
- Easy 30-Minute Creamy Vegan Chicken Skillet (with Mushrooms)
- 5-Minute “Eggy” Chickpea Salad
- Vegan Ceviche Style Chickpeas (High Protein)
- High Protein Maple Mustard Almond Tempeh Bowl
- High Protein Vegan “Chicken” Wrap (Ready in 20 Minutes!)
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Chickpea Salad Wraps – Recipe Card
10-Minute Chickpea Salad Wraps
Ingredients
For the chickpea salad
- 14 ounces (400 g) canned chickpeas rinsed and drained
- 1 small red onion roughly chopped
- ½ red bell pepper roughly chopped
- 2 tablespoons fresh chives chopped
- ½ tablespoon (0.5 tablespoon) lemon juice or more, to taste
- ½ nori sheet optional, see ingredient notes
- ¼ teaspoon (0.25 teaspoon) old bay optional, see ingredient notes
- ⅛ teaspoon (0.13 teaspoon) ground pepper
- ¼ teaspoon (0.25 teaspoon) paprika
- ¼ teaspoon (0.25 teaspoon) oregano
- 2 tablespoons vegan mayonnaise or to taste
- 2 tablespoons nutritional yeast or to taste, optional
- 1 teaspoon apple cider vinegar
- ½ teaspoon (0.5 teaspoon) garlic powder
- ¼ teaspoon (0.25 teaspoon) sea salt or to taste
To serve
- 2 vegan protein wraps gluten-free if desired, see notes
- 10 cherry tomatoes halved or quartered, or to taste
- 1 cup (40 g) Mixed greens
Equipment
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!
- I used Body & Fit’s Vegan SmartProtein Wraps. If you can’t find those and/or need a gluten-free alternative, try other options like these from Free.
Nutrition Per Serving
🌿Don’t hesitate to comment below if you have any questions or feedback. And if you try & love this recipe, it would mean the world to me if you could leave a review and ⭐️⭐️⭐️⭐️⭐️ rating ❤️
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Looks delicious and easy to make. How is this high protein?
Hi Julie! The protein comes from the chickpeas, the wraps & some of the produce and condiments. I just updated the recipe card to include the nutrition info:)