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.
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
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
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!
Chickpea Salad Wraps
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!