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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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
