Mediterranean Chickpea Salad Wrap
A handheld wrap filled with seasoned chickpeas, fresh vegetables, and herbs in a flatbread or tortilla. Cool assembled salad wrapped in soft bread for portable eating.
Ingredients
Method
Drain and rinse canned chickpeas; transfer to a bowl.
Dice cucumber, halve cherry tomatoes, thinly slice red onion, and chop parsley.
Mince garlic and whisk together lemon juice, tahini, olive oil, and minced garlic in a small bowl until smooth.
Add dressing to chickpeas and stir gently to coat.
Warm tortillas or pita bread briefly if desired.
Lay out each bread, spread a thin layer of tahini dressing on the inside, then layer with dressed chickpeas, cucumber, tomatoes, red onion, and parsley.
Top with crumbled feta cheese and pomegranate seeds.
Roll or fold the wrap and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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