Mediterranean Chickpea Wraps

These flavorful vegan wraps are packed with a fresh and zesty chickpea salad, crisp vegetables, and a creamy tahini drizzle, all rolled in soft whole wheat tortillas.

• Prep: 15 min
• Total: 15 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $1.62/serving

Dietary

• Dairy-Free
• Egg-Free
• High-Fiber
• Pescatarian
• Vegan
• Vegetarian

Tags

• no-cook
• quick
• fresh
• healthy
• budget-friendly
• savory

Ingredients

• 1 can chickpeas (rinsed and drained)
• 0.25 cup vegan mayonnaise
• 2 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon dried dill
• 0.5 cup cucumber (chopped)
• 0.25 cup red onion (chopped)
• 0.25 cup fresh parsley (chopped)
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 4 whole wheat tortillas (large)
• 1 cup shredded lettuce
• 0.5 cup diced tomatoes

Instructions

1. In a medium bowl, lightly mash 1 can rinsed chickpeas with a fork, leaving some whole for texture.
2. Add 1/4 cup vegan mayonnaise, 2 tablespoons tahini, 1 tablespoon lemon juice, and 1 teaspoon dried dill to the mashed chickpeas. Stir well to combine.
3. Stir in 1/2 cup chopped cucumber, 1/4 cup chopped red onion, and 1/4 cup chopped fresh parsley. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix thoroughly.
4. Lay out 4 large whole wheat tortillas. Divide 1 cup shredded lettuce and 1/2 cup diced tomatoes evenly among the tortillas.
5. Spoon the chickpea salad mixture over the vegetables on each tortilla. Fold in the sides, then roll up tightly to form the wraps. Serve immediately.

Notes

For best results, prepare the chickpea salad up to a day in advance and store in the refrigerator. Assemble the wraps just before serving to prevent the tortillas from getting soggy. A side of veggie sticks or hummus with pita chips would complement these wraps well.

Nutrition (per serving)

• Calories: 400
• Protein: 14.5 g
• Carbohydrates: 54 g
• Fat: 15 g
• Fiber: 11.5 g
• Sodium: 550 mg
• Saturated Fat: 2 g
• Sugar: 7 g