Chickpea Salad Wrap
Fresh chickpea salad mixed with peppers, onion, garlic, and tomato-spice sauce, then wrapped in soft tortillas. Ready in minutes with no cooking required—perfect for quick lunches.
Equipment
- 1 | Mixing bowl |
- 1 | Colander | for draining chickpeas
- 1 | Knife |
- 1 | cutting board |
- 1 | Spoon | for mixing and filling
Ingredients
- 1 | can 15 oz | chickpeas | drained and rinsed
- 1/2 | | red bell pepper | diced
- 1/2 | | green bell pepper | diced
- 1/4 | | onion | diced
- 2 | cloves | garlic | minced
- 2 | tbsp | tomato paste |
- 1/2 | tsp | ground cumin |
- 1 | tbsp | fresh parsley | chopped
- 1 | | salt and black pepper | to taste
- 4 | | soft flour tortillas or flatbreads |
Instructions
- Drain and rinse the chickpeas.
- Dice the red and green peppers and onion; mince the garlic.
- Add chickpeas, peppers, and onion to a mixing bowl.
- Stir in garlic and tomato paste until coated.
- Season with cumin, parsley, salt, and pepper; mix well.
- Let the mixture rest 3–5 minutes.
- Warm the tortillas until soft and pliable.
- Spoon filling into each tortilla, fold or roll, and serve.
Notes
Store filling in an airtight container in the fridge up to 3 days.
Assemble wraps just before eating to keep tortillas soft.
Rinse chickpeas well to reduce sodium and excess liquid.
Add lemon juice or chili flakes for extra brightness or heat.
Assemble wraps just before eating to keep tortillas soft.
Rinse chickpeas well to reduce sodium and excess liquid.
Add lemon juice or chili flakes for extra brightness or heat.