Mediterranean Chickpea Salad Wraps

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/2 cup diced cucumber
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• salt and pepper to taste
• 4 large lettuce leaves, washed and patted dry

Steps

1. 1 In a medium bowl, combine the chickpeas, cucumber, red bell pepper, red onion, feta, parsley, and mint.
2. 2 Whisk together olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.
3. 3 Pour the dressing over the chickpea mixture and toss to coat.
4. 4 Lay out the lettuce leaves and divide the chickpea salad evenly among them.
5. 5 Roll up the lettuce leaves to enclose the filling and serve immediately.

Equipment

• Large mixing bowl
• Whisk

Variations

• Add grilled chicken for a protein boost.
• Substitute avocado slices for feta for a vegan option.

Substitutions

• Use crumbled goat cheese instead of feta.
• Substitute lemon juice for red wine vinegar.

Pairings

• A simple Greek salad.
• Warm pita bread.
• Tzatziki sauce.

Nutrition

Tips

• For extra flavor, marinate the chickpea salad in the fridge for an hour before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reassemble wraps just before serving to keep lettuce crisp.

Freezing: Does not freeze well due to the moisture content in the vegetables.

Serving Suggestions

• Serve with warm pita bread on the side.
• Pair with a refreshing cucumber yogurt sauce for dipping.

FAQ