Curried Chickpea Salad Wraps

These Curried Chickpea Salad Wraps come together in under 15 minutes and are great for a super-flavorful, no-cook lunch or dinner. Serve with a side of chips, fries, or salad for a full meal. Make a big batch of this curried chickpea salad on Sunday and enjoy it for an easy lunch all week.

These Curried Chickpea Salad Wraps are a great, easy, no-cook recipe that’s perfect for the summer heat, but they also have some cozy warm flavors for fall. You can make a big batch of chickpea salad on Sunday and enjoy a filling and healthy lunch all week long. This chickpea salad can also be served with crackers or on top of a salad.

Curry powder is one of those flavors that just makes everything taste amazing! I use it in many recipes, but Curried Chickpea Salad is one of my favorites. Today, I decided to add it to a large spinach wrap and it turned out to be a really great idea. I hope you enjoy these wraps as much as we do!

Curried Chickpea Salad Wrap Recipe Ingredients and Substitutions

• Chickpeas – I used two cans of chickpeas (or garbanzo beans). You could can use white beans if you like.
• Celery and Onion – Celery and onion go well in chickpea salads, and add a nice fresh crunch. I used red onion, but you can use any color you like.
• Apple and Dried Cranberries – I like to add some sweetness to this recipe, and crispy apples and dried cranberries go well with the other ingredients. I used a red apple, but a Granny Smith would add great flavor, too.
• Mayonnaise – You can use regular or vegan mayo for this recipe. Tahini would be a great alternative.
• Dijon Mustard – Dijon mustard adds a nice bite. I like to add it to most of my chickpea salad recipes.
• Spices – I added some granulated garlic and ground cumin as well as curry powder.
• Fresh Herbs – I added fresh thyme and fresh parsley. You can use any kind of fresh herbs you like.
• Lemon Juice – I like to add a bit of lemon juice for a nice fresh flavor.
• Salt and Pepper – To Taste.

How To Make Curried Chickpea Salad Wraps

1. Add the rinsed and drained chickpeas to a large bowl. Use a fork or potato masher to smash the chickpeas. I like to mash some and leave some whole because it gives some nice texture.
2. Next, add the celery, onion, apples, and dried cranberries. Give everything a quick mix, and then add the mayo, dijon mustard, curry powder, cumin, garlic powder, lemon juice, fresh herbs,, and salt and pepper.
3. Mix everything together until completely combined. Lay down your large wrap and add a few spoonfuls of the curried chickpea mixture. Top with some mixed greens, if desired. Carefully fold the sides of the wrap in and then roll the wrap up tightly.
4. I like to seal the wrap in a pan with cooking spray, but that step is optional. Cut the wrap in half and enjoy!

Chickpea Salad Wrap Recipe Frequently Asked Questions

• Is this recipe gluten-free? As long as you use gluten-free wraps, it will be gluten-free! You could also just use the curried chickpea salad and make a sandwich with gluten-free bread.
• Is this chickpea salad vegan? If you use vegan mayo, the chickpea salad will be vegan.
• Can this recipe be used for meal prep? Yes! I suggest making this curried chickpea Salad on a Sunday, and then you can quickly make a wrap or sandwich with it each morning.
• Can the chickpeas be substituted? Yes, you could use crumbled tofu instead of chickpeas. If you’re not vegetarian, you could also use cooked chicken.
• How long will leftovers last in the refrigerator? Leftovers should last 4-5 days if stored in an airtight container.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Delicious Vegetarian Wrap Recipes?

Black Bean Wraps with Chipotle Tahini Sauce

Roasted Vegetable Hummus Wraps with Feta

Peanut Butter Hummus Veggie Wraps with Tofu

Buffalo Tofu Lettuce Wraps

Greek Salad Lettuce Wraps with Hummus

Curried Chickpea Salad Wraps

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• Author: She Likes Food
• Total Time: 15 minutes
• Yield: 4-6 1x
• Diet: Vegetarian

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Description

These Curried Chickpea Salad Wraps come together in under 15 minutes and are great for a super flavorful, no cook, lunch or dinner! Serve with a side of chips, fries or salad for a full meal. Make a big batch of this curried chickpea salad on Sunday and enjoy it for an easy lunch all week long.

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Ingredients

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• 2 (15 oz) cans chickpeas, drained and rinsed
• 3/4 cup chopped celery
• 1/2 cup diced red onion
• 1 small apple, diced (about 1 cup)
• 1/3 cup dried cranberries
• 1/2 cup mayonnaise, vegan or regular
• 1 teaspoon dijon mustard
• 2 teaspoons curry powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 2 teaspoons fresh lemon juice, or more if desired
• 1 teaspoon fresh thyme, or about 1/2 teaspoon dried
• 1–2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 4–6 large wraps
• Lettuce greens, if desired

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Instructions

1. Add the rinsed and drained chickpeas to a large bowl.  Use a fork or potato masher to smash the chickpeas.  I like to mash some and leave some whole because it gives some nice texture.
2. Next, add in the celery, onion, apples and dried cranberries.  Give everything a quick mix and then add in the mayo, dijon mustard, curry powder, cumin, garlic powder, lemon juice, fresh herbs and salt and pepper.
3. Mix everything together until completely combined.  Lay down your large wrap and add a few spoonfuls of the curried chickpea mixture onto the wrap and then top with some mixed greens, if desired.  Carefully fold the sides of the wrap in and then roll the wrap up tightly.
4. I like to seal the wrap in a pan with some cooking spray, but that step is totally optional. Cut wrap in half and enjoy!

Notes

I like to quickly toss my mixed greens with some olive oil, lemon juice and salt before adding to the wrap.  It’s quick to do and adds lots of flavor.

• Prep Time: 15 mins
• Cook Time: 0 mins
• Category: Lunch, Vegetarian
• Method: No Cook
• Cuisine: American