Avocado Chickpea Salad Wraps
⏱️ Prep Time: 15 minutes
Creamy avocado, hearty chickpeas, and crisp vegetables come together in a zesty dressing, wrapped in a whole wheat tortilla for a wholesome and portable meal.
This avocado chickpea salad is a light yet filling option for a delightful lunch. The combination of creamy avocados, protein-rich chickpeas, crunchy bell peppers, and tangy lemon dressing offers a burst of flavors and textures. Wrapped in a whole wheat tortilla, this portable lunch option is perfect for busy days or picnics in the park.
Ingredients
🍽️ Servings: 4 • 🔥 Calories/Serving: 350
1 can (15 oz) chickpeas, drained and rinsed
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/2 cup diced cucumber
1/4 cup diced red onion
1/4 cup diced bell peppers (any color)
1/4 cup chopped fresh cilantro
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon ground cumin
Salt and pepper to taste
4 whole wheat tortillas
Steps
Step 1
In a large mixing bowl, combine the chickpeas, diced avocados, halved cherry tomatoes, diced cucumber, diced red onion, diced bell peppers, and chopped cilantro.
Step 2
In a separate small bowl, whisk together the lemon juice, olive oil, ground cumin, salt, and pepper to create the dressing.
Step 3
Pour the dressing over the chickpea and avocado mixture, and gently toss everything together until well coated.
Step 4
Warm the whole wheat tortillas for a few seconds in the microwave or on a dry skillet.
Step 5
Divide the avocado chickpea salad evenly among the tortillas, placing it slightly off-center.
Step 6
Roll up the tortillas, tucking in the sides as you go, to create wraps.
Step 7
Slice the wraps in half on a diagonal and serve immediately.
Make it your own!
Add a kick of spice by incorporating some diced jalapeños or a pinch of red pepper flakes.
For extra crunch, toss in some shredded carrots or sliced radishes into the salad mixture.
If you prefer a creamier texture, mash some of the avocado and mix it with Greek yogurt before adding it to the salad.
Add feta or goat cheese for added tanginess.
Try it with…
