Description

These Green Goddess Chickpea Salad Wraps are a refreshing and nutritious no-cook meal perfect for a quick lunch. Featuring a creamy, herbaceous dressing made from Greek yogurt, mayonnaise, and fresh herbs, combined with mashed chickpeas, crisp vegetables, and wrapped in crunchy lettuce leaves or soft tortilla wraps, this recipe delivers a delightful mix of textures and flavors that’s both satisfying and wholesome.

Ingredients

Scale

Chickpea Salad

1 can (15 oz) chickpeas, drained and rinsed
¼ cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon lemon zest
1 garlic clove, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives
Salt and pepper to taste

Vegetables

½ cup diced cucumber
½ avocado, diced
¼ cup diced celery
¼ cup chopped green onion

Wraps

4 large lettuce leaves or tortilla wraps

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Instructions

Mash Chickpeas: In a medium bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still slightly chunky to provide texture.
Prepare Dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, lemon zest, minced garlic, parsley, basil, chives, salt, and pepper until smooth and well combined.
Combine Salad: Add the dressing to the mashed chickpeas and stir thoroughly to coat the chickpeas evenly with the herbed dressing.
Add Vegetables: Gently fold in the diced cucumber, avocado, celery, and chopped green onion to the chickpea mixture. Taste and adjust seasoning with additional salt or pepper as needed.
Assemble Wraps: Spoon the chickpea salad evenly onto the center of each lettuce leaf or tortilla wrap. Roll or fold the wrap securely to enclose the filling.
Serve: Serve the wraps immediately for the best freshness and crispness, or refrigerate for up to 3 days if making ahead.

Notes

This salad can be made ahead and stored in the refrigerator for up to 3 days without losing flavor or texture.
For extra crunch and variety, add sliced radishes, sprouts, or shredded carrots into the salad mix.
To make this recipe vegan, substitute the Greek yogurt and mayonnaise with dairy-free versions.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Lunch
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 wrap
Calories: 260
Sugar: 3g
Sodium: 320mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 7g
Protein: 10g
Cholesterol: 5mg