Mediterranean Herb Chickpea Salad Wraps

A vibrant and fresh chickpea salad made with cucumbers, tomatoes, olives, feta, and plenty of fresh herbs, served in crisp lettuce wraps.

• Prep: 15 min
• Total: 15 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $7.66/serving

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

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

Ingredients

• 30 ounce chickpeas (rinsed and drained)
• 0.5 cup cucumber (finely diced)
• 0.5 cup cherry tomatoes (halved)
• 0.25 cup Kalamata olives (pitted and sliced)
• 0.25 cup feta cheese (crumbled)
• 0.25 cup fresh parsley (chopped)
• 2 tablespoon fresh mint (chopped)
• 2 tablespoon olive oil
• 2 tablespoon lemon juice
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 8 lettuce leaves

Instructions

1. In a large bowl, lightly mash the rinsed and drained chickpeas with a fork until mostly broken down but still retaining some texture.
2. Add finely diced cucumber, halved cherry tomatoes, pitted and sliced Kalamata olives, crumbled feta cheese, chopped fresh parsley, and chopped fresh mint to the bowl with the chickpeas.
3. In a small bowl, whisk together olive oil, lemon juice, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.
4. Pour the dressing over the chickpea mixture and toss gently to combine.
5. Serve the Mediterranean herb chickpea salad in large lettuce leaves as wraps. Enjoy immediately.

Notes

This salad can be made ahead and stored in the refrigerator for up to 3 days. Store the lettuce wraps separately to prevent sogginess. For a different serving option, enjoy over gluten-free bread or with gluten-free crackers.

Nutrition (per serving)

• Calories: 400
• Protein: 19.5 g
• Carbohydrates: 45.5 g
• Fat: 19 g
• Fiber: 15 g
• Sodium: 800 mg
• Saturated Fat: 6.5 g
• Sugar: 7 g
• Cholesterol: 20 mg