Ingredients
Scale
- For the chickpea avocado salad:
- 1 (15 oz) can chickpeas, drained & rinsed
- 1 ripe avocado, mashed
- ¼ cup finely chopped red onion
- ¼ cup finely chopped celery
- ¼ cup finely chopped dill pickles (or cucumber)
- 1 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp plain yogurt (or plant-based)
- ½ tsp garlic powder
- Salt & pepper to taste
- To assemble the wraps:
- 4 large tortilla or spinach wraps
- A handful of mixed greens or romaine lettuce
- Optional: sliced tomatoes or shredded carrots
Instructions
- Mash the chickpeas and avocado:
In a medium bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still slightly chunky. Add the mashed avocado and mix well. - Add the flavor:
Stir in the red onion, celery, pickles (or cucumber), lemon juice, Dijon mustard, yogurt, garlic powder, salt, and pepper. Mix until everything is well combined and creamy. - Taste and adjust:
Give it a taste and adjust the seasoning — more lemon juice for tang, more mustard for kick, or extra salt if needed. - Assemble your wraps:
Lay out the tortillas. Add a handful of greens to the center of each one. Spoon a generous amount of the chickpea avocado mixture on top. - Optional crunch:
Add sliced tomatoes or shredded carrots if you like extra texture and color. - Wrap it up:
Fold in the sides, then roll up tightly like a burrito. Slice in half if desired. - Serve and enjoy:
Enjoy immediately, or wrap them up for a grab-and-go lunch!
Notes
- Best served fresh, but filling can be stored in the fridge for up to 24 hours.
- Customize with your favorite herbs like parsley, cilantro, or even a pinch of chili flakes.
- Use whole wheat or gluten-free wraps if desired.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 0 hours
- Category: Vegetarian Recipes
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: ~320
- Sugar: ~4
- Sodium: ~480
- Fat: ~15
- Carbohydrates: ~35
- Fiber: ~8
- Protein: ~9
- Cholesterol: ~2