Print

Chickpea Salad Wraps with Avocado Dill Sauce

Chickpea Salad Wraps with Avocado Dill Sauce
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These chickpea salad wraps are a quick and healthy meal. They feature a creamy avocado dill sauce and fresh vegetables, all wrapped in a soft tortilla.

Ingredients

Scale
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons fresh dill, chopped
  • 1/4 cup plain yogurt (dairy or non-dairy)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 4 large tortillas or lettuce wraps
  • 1 cup mixed greens
  • 1/2 cup shredded carrots
  • 1/2 avocado, mashed
  • 1 tablespoon olive oil

Instructions

  1. In a medium bowl, mash the chickpeas with a fork until mostly smooth but still a little chunky.
  2. Stir in the celery, red onion, and fresh dill.
  3. In a small bowl, whisk together the plain yogurt, lemon juice, garlic powder, salt, and pepper.
  4. Add the yogurt mixture to the mashed chickpeas and stir until well combined.
  5. For the avocado dill sauce, mash the remaining 1/2 avocado with the olive oil, 1 teaspoon of the chopped dill, and a pinch of salt and pepper.
  6. To assemble the wraps, spread a layer of avocado dill sauce on each tortilla or lettuce wrap.
  7. Divide the chickpea salad evenly among the wraps.
  8. Top with mixed greens and shredded carrots.
  9. Roll up tightly and serve immediately.

Notes

  • For extra flavor, toast the tortillas lightly before assembling.
  • Store leftover chickpea salad in an airtight container in the refrigerator for up to 3 days.
  • If using lettuce wraps, choose large, sturdy leaves like romaine or butter lettuce.

Nutrition

Find it online: https://kitchenpivot.com/chickpea-salad-wraps-with-avocado-dill-sauce/