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- 1 can (15 oz) chickpeas, drained and rinsed - 1/2 red bell pepper, diced - 1/2 cucumber, diced - 1 small red onion, finely chopped - 1 medium carrot, grated - 1/4 cup fresh cilantro, roughly chopped - 3 tablespoons tahini - 2 tablespoons fresh lemon juice - 1 tablespoon extra virgin olive oil - Salt and freshly ground black pepper to taste - 4 large lettuce leaves or wraps (tortillas or pita) - Mixing bowls - Fork or potato masher - Whisk - Knife and chopping board Gathering the right ingredients is key to tasty chickpea salad wraps. Start with a can of chickpeas. Rinse them well to remove the salt and canning liquid. Dice the red bell pepper and cucumber into small pieces for easy eating. I like to chop the onion finely to blend in with the other flavors. Grating the carrot adds a nice crunch. Fresh cilantro brings a burst of flavor. The tahini gives a creamy texture, while lemon juice adds brightness. Don't forget the olive oil, salt, and pepper to enhance every bite. Finally, choose your lettuce leaves or wraps. I prefer large lettuce leaves for a fresh touch, but tortillas work great too. This recipe is easy to adapt. Feel free to add or swap ingredients based on what you have. For the full recipe, check out the details above. Happy cooking! - Start by mashing the chickpeas until they are coarsely mashed. - Use a fork or potato masher for this step. - You want some whole chickpeas for texture. - Next, fold in the diced red bell pepper, cucumber, red onion, grated carrot, and chopped cilantro. - Mix gently until everything is evenly combined. - In a small bowl, whisk together the tahini, lemon juice, and olive oil. - Make sure the mixture is smooth and creamy. - If it feels too thick, add water one tablespoon at a time. - Stir until you reach the desired consistency. - Drizzle the dressing over the chickpea mixture. - Stir gently to coat all the ingredients. - Lay out each large lettuce leaf or tortilla. - Spoon a generous scoop of the chickpea mix into the center. - Fold the sides of the wrap over the filling. - Roll it up tightly from the bottom to secure the filling. - If using tortillas, slice them in half for easy eating. - If using lettuce, you can serve them whole. A toothpick can help hold them together. For the full recipe, check out the details above. Enjoy your fresh, tasty wraps! To make the best wraps, start with the chickpeas. I suggest not over-mashing them. You want some whole pieces for texture. This keeps the wraps exciting and crunchy. Adjust the seasoning and lemon juice to your taste. A little extra salt or lemon can brighten the flavors. Garnish your wraps with fresh cilantro and lemon wedges. The color adds fun and makes the dish pop. Pair these wraps with your favorite dip. Hummus or a yogurt dip works great. For the full recipe, check the details above. Enjoying your meal is the main goal! {{image_4}} You can change up the veggies in your chickpea salad wraps. Add leafy greens like spinach for extra crunch. Slices of avocado add creaminess and healthy fats. If you want a different base, swap tahini for plain yogurt. This makes the wrap creamier and tangy. To spice things up, add a pinch of cumin or paprika to your mix. These spices give your wraps a warm, earthy flavor. You can also serve your wraps with salsas or hot sauce. This adds a fun kick, making each bite exciting. Try different flavors to find what you love best! After enjoying your delicious chickpea salad wraps, store any leftovers in airtight containers. This keeps the flavors fresh and prevents spills. You should eat the wraps within 2-3 days for the best taste. I do not recommend freezing the wraps. Freezing can change the texture and taste. If you want to save some for later, keep the filling separate. You can freeze the chickpea mixture in a container. Thaw it when ready to make fresh wraps again. To make these wraps vegan, you need to use plant-based ingredients. All the ingredients in the recipe are already vegan. Chickpeas, veggies, tahini, and olive oil are all perfect for a vegan diet. Just double-check any other items you might add. Yes, you can prepare the filling ahead of time. Store it in the fridge in an airtight container. When you are ready to eat, just assemble the wraps. This way, you keep the filling fresh and crisp. If you don’t have chickpeas, you can use white beans or lentils. Both options provide a nice texture. They also add protein and flavor to your wraps. Just make sure to adjust any seasonings to fit your taste. To make these wraps gluten-free, choose gluten-free tortillas or use lettuce leaves. Lettuce wraps are a fun and crunchy option. They also keep your meal light and fresh while still being tasty. In this post, we explored a simple and tasty chickpea wrap recipe. First, I shared the ingredients and tools needed for preparation. Then, we covered step-by-step instructions to mix, dress, and assemble your wraps. I also offered tips for making them perfect and suggested variations to suit your taste. Remember, these wraps are flexible and quick. Enjoy experimenting with different flavors and ingredients. With a little creativity, you'll create meals that everyone will love. Now, it's time to get cooking and enjoy your delicious wraps!

Easy Chickpea Salad Wraps

Dive into deliciousness with these Chickpea Crunch Wraps! Packed with fresh veggies and a creamy tahini dressing, this quick recipe is perfect for a healthy lunch or snack. In just 15 minutes, you can enjoy a nutritious, flavorful wrap that’s fun to make and even better to eat.
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1/2 red bell pepper, diced into small cubes

1/2 cucumber, diced into small cubes

1 small red onion, finely chopped

1 medium carrot, grated

1/4 cup fresh cilantro, roughly chopped

3 tablespoons tahini

2 tablespoons fresh lemon juice (about half a lemon)

1 tablespoon extra virgin olive oil

Salt and freshly ground black pepper to taste

4 large lettuce leaves (such as romaine or butter lettuce) or wraps (tortillas or pita)

Instructions
 

In a large mixing bowl, use a fork or potato masher to mash the chickpeas until coarsely mashed. Aim to leave some chickpeas whole to provide a delightful texture.

    Gently fold in the diced red bell pepper, cucumber, chopped red onion, grated carrot, and chopped cilantro until evenly mixed.

      In a separate small bowl, whisk together the tahini, lemon juice, and olive oil until the mixture is smooth and creamy. If the dressing is too thick for your liking, add a splash of water, one tablespoon at a time, until you reach the desired consistency.

        Drizzle the tahini dressing over the chickpea mixture, stirring gently until every ingredient is well-coated and combined.

          Season the mixture with salt and freshly ground black pepper to taste. For a brighter flavor, you can adjust the amount of lemon juice to your preference.

            To assemble the wraps, lay out each large lettuce leaf or tortilla on a clean surface. Place a generous scoop of the chickpea mixture in the center of each leaf or wrap.

              Carefully fold the sides of the wrap over the filling, then roll it up from the bottom to encase the filling securely inside. Ensure it is tightly wrapped to prevent spilling.

                If using tortillas, slice the wraps in half for easier handling. If using lettuce leaves, you may serve them whole, securing with a toothpick if needed.

                  Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4 wraps

                    Presentation Tips: Serve the wraps beautifully arranged on a vibrant platter. Garnish with additional cilantro and lemon wedges for an extra burst of color and a refreshing touch on the side.