Mediterranean Chickpea Salad Wraps
20min
10min
5
420
Chef's Note
For the best texture, don't skip the step of toasting the chickpeas - it adds a wonderful crunch that contrasts with the creamy yogurt-tahini spread. You can prepare the chickpea salad mixture a day ahead, but assemble the wraps just before serving to prevent them from getting soggy. If you're meal prepping, store the components separately and assemble in the morning.
Tags
Ingredients
5 pieces whole wheat lavash bread or large tortillas
2 15-oz cans canned chickpeas
1 medium cucumber
1 cup cherry tomatoes
1/2 medium red onion
1/3 cup kalamata olives
3/4 cup feta cheese
1/4 cup fresh parsley
2 tablespoons fresh mint
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 cloves garlic
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon sumac (optional)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup Greek yogurt
2 tablespoons tahini
Instructions
- 1
Drain and rinse 2 cans of chickpeas, then pat them dry with paper towels.
- 2
In a small skillet over medium heat, toast the chickpeas with 1/2 teaspoon cumin and 1/4 teaspoon salt for about 5 minutes until slightly crispy. Set aside to cool.
- 3
Finely dice 1 medium cucumber, halve 1 cup of cherry tomatoes, and thinly slice 1/2 medium red onion.
- 4
Pit and roughly chop 1/3 cup of kalamata olives.
- 5
Finely chop 1/4 cup fresh parsley and 2 tablespoons fresh mint.
- 6
Mince 2 cloves of garlic.
- 7
In a small bowl, prepare the dressing by whisking together 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon sumac (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 8
In a large bowl, combine the toasted chickpeas, cucumber, tomatoes, red onion, olives, parsley, and mint. Pour the dressing over the mixture and toss gently to combine.
- 9
In a separate small bowl, mix 1/2 cup Greek yogurt with 2 tablespoons tahini to create a creamy spread.
- 10
Warm the 5 whole wheat lavash breads or tortillas in a dry skillet for about 30 seconds per side.
- 11
Spread each lavash with the yogurt-tahini mixture, then add a generous portion of the chickpea salad mixture.
- 12
Sprinkle 3/4 cup crumbled feta cheese evenly among the wraps.
- 13
Fold in the sides of each wrap and roll tightly to enclose the filling.
- 14
Cut each wrap in half diagonally and serve immediately, or wrap tightly in parchment paper for a portable lunch.
Nutrition Information (per serving)
420
18g
48g
19g
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