Looking for a fresh, protein-packed lunch that’s both satisfying and easy to make? These Crispy Chickpea Salad Wraps have become my go-to solution for busy weekdays. They combine the satisfying crunch of seasoned chickpeas with fresh vegetables and a creamy dressing, all wrapped in a soft tortilla. What I love most about these wraps is how they stay fresh and crispy, making them perfect for meal prep or packed lunches.
Ingredients
- 2 (15 oz) cans chickpeas, drained and patted dry
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
- 4 large tortillas or wraps
- 2 cups mixed salad greens
- 1 cucumber, thinly sliced
- 1 red bell pepper, julienned
- ½ red onion, thinly sliced
- ¼ cup fresh herbs (cilantro or parsley)
- ½ cup Greek yogurt
- 2 tablespoons tahini
- 1 lemon, juiced
- 1 clove garlic, minced
For the Dressing:
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the dried chickpeas with olive oil, paprika, garlic powder, cumin, salt, and pepper until evenly coated.
- Spread chickpeas in a single layer on the prepared baking sheet and roast for 25-30 minutes, shaking the pan halfway through, until golden and crispy.
- While the chickpeas roast, whisk together the Greek yogurt, tahini, lemon juice, and minced garlic in a small bowl. Season with salt to taste.
- Warm the tortillas slightly to make them more pliable.
- Layer each tortilla with salad greens, cucumber, bell pepper, and red onion.
- Top with crispy chickpeas and fresh herbs.
- Drizzle with the yogurt-tahini dressing.
- Roll up tightly, tucking in the sides as you go.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 wraps
Recipe Notes
For the crispiest chickpeas, make sure to dry them thoroughly with paper towels before seasoning. The drier they are, the crunchier they’ll become. If you’re meal prepping, store the crispy chickpeas separately from the other ingredients and assemble just before eating to maintain their crunch.
The yogurt-tahini dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. If it thickens too much, thin it out with a splash of water or lemon juice.
These wraps are incredibly versatile – feel free to swap in any vegetables you have on hand. Carrots, avocado, or roasted sweet potato all work beautifully in this recipe. For a vegan version, replace the Greek yogurt with dairy-free yogurt or hummus.
Crispy Chickpea Salad Wraps
Ingredients
- 2 15 oz cans chickpeas, drained and patted dry
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
- 4 large tortillas or wraps
- 2 cups mixed salad greens
- 1 cucumber thinly sliced
- 1 red bell pepper julienned
- ½ red onion thinly sliced
- ¼ cup fresh herbs cilantro or parsley
- ½ cup Greek yogurt
- 2 tablespoons tahini
- 1 lemon juiced
- 1 clove garlic minced
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the dried chickpeas with olive oil, paprika, garlic powder, cumin, salt, and pepper until evenly coated.
- Spread chickpeas in a single layer on the prepared baking sheet and roast for 25-30 minutes, shaking the pan halfway through, until golden and crispy.
- While the chickpeas roast, whisk together the Greek yogurt, tahini, lemon juice, and minced garlic in a small bowl. Season with salt to taste.
- Warm the tortillas slightly to make them more pliable.
- Layer each tortilla with salad greens, cucumber, bell pepper, and red onion.
- Top with crispy chickpeas and fresh herbs.
- Drizzle with the yogurt-tahini dressing.
- Roll up tightly, tucking in the sides as you go.
