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!

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