Chickpea Salad Wraps


  • 2 (15 oz) cans chickpeas, rinsed and drained
  • 1 ripe avocado
  • ¼ red onion, diced
  • 2 celery stalks, finely diced
  • 1 large carrot, shredded
  • 2 Tbsp mayonnaise
  • seasoning of your choice
  • salt and pepper
  • 1 large tomato, thinly sliced
  • sliced dill pickles
  • sprouts or microgreens
  • 6-8 flatbread wraps


  1. Pulse the chickpeas and avocado together in a food processor until the chickpeas are fine chunks but still have some texture.  Place in a large mixing bowl and stir in the onion, celery, carrot, mayo, and seasonings.
  2. Mound the chickpea salad filling on one half of a large wrap or flatbread.  Top with tomato and pickle slices and sprouts.  Roll up tightly.

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