Loading...
Loading...
Lightly mashed chickpeas take on a texture close to tuna or egg salad once mixed with a lemon-tahini dressing, making this an entirely plant-based wrap that doesn't feel like it's missing anything. Cucumber, tomato, and red onion keep it fresh and crisp, and the whole filling comes together with nothing more than a fork and a bowl.
Per serving
380
Prep Time
15 min
Cook Time
0 min
Servings
3 people
Difficulty
easy
Calories
13g
Protein
48g
Carbs
16g
Fat
10g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
In a large bowl, lightly mash the chickpeas with a fork, leaving some texture rather than turning them into a smooth paste.
In a small bowl, whisk together the tahini, lemon juice, olive oil, garlic, and salt to make the dressing.
Pour the dressing over the mashed chickpeas and mix well to combine.
Fold in the diced cucumber, tomato, and red onion.
Warm the tortillas or flatbreads briefly if desired, then lay them flat.
Spread a layer of hummus down the center of each wrap, followed by a generous scoop of the chickpea salad.
Top with a few olives and a sprinkle of fresh parsley.
Fold in the sides and roll tightly, then slice in half and serve.
Leave Some Texture in the Chickpeas: Mashing them only partially, rather than into a smooth paste, gives the salad a more satisfying bite similar to a classic chickpea or tuna salad. Drain the Vegetables If Very Juicy: If your tomatoes or cucumber are especially watery, pat them dry with a paper towel before adding to avoid a soggy wrap. Spread Hummus as a Moisture Barrier: A layer of hummus directly on the tortilla, underneath the chickpea salad, helps keep the wrap from getting soggy while adding extra flavor.
Yes, it keeps well in the fridge for up to 3 days, though it's best to add the fresh vegetables and assemble the wraps closer to serving time to keep everything crisp.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
This is a grilled ham and cheese sandwich in the same way a good steak is just grilled meat - technically true, but missing the point. A proper croque monsieur gets a layer of bechamel both inside and blanketed over the top before it goes under the broiler, turning an ordinary sandwich into something bistro-worthy.
Large, sturdy lettuce leaves like butter lettuce or romaine hold up surprisingly well as a bread replacement, cupping the classic bacon-lettuce-tomato filling without needing to be rolled tightly. This trades the usual toast crunch for the crunch of the lettuce itself, keeping every bit of the flavor of a classic BLT at a fraction of the carbs.
Swapping tortilla for paratha changes everything about a wrap - the layered, flaky dough holds up to a spicy filling and cooling mayo sauce without turning soggy the way thinner bread would. This is the roadside dhaba-style wrap that's become a fixture outside Pakistani colleges and offices, built for eating one-handed.
A panini press does two things at once that a regular pan can't - it compresses the sandwich as it toasts, forcing the cheese to melt against every layer while pressing distinctive grill marks into the bread. Basil pesto and melted mozzarella against grilled chicken is a straightforward combination, but the pressing is what turns it into something closer to a hot, crispy Italian classic.