Greek Yogurt Chickpea Salad Wrap

This Greek Yogurt Chickpea Salad Wrap makes a delicious vegetarian lunch that’s packed full of filling protein, features a variety of flavors and textures, and comes together in just 15 minutes. The best part, it’s simple to customize with what you’ve got on hand!

Wrap halves stacked on top of each other.

Do you have strong feelings about mayonnaise? Personally, I prefer it in small doses. Like lightly spread on bread for a toasty grilled cheese sandwich. Or mixed into a batch of ranch dressing for two

When it comes to traditional mayo-based salads I opt to swap the mayo for Greek yogurt. The yogurt’s rich and tangy flavor makes it a fantastic substitute.

If you’re like me and not a big fan of mayo – I think you’re going to enjoy this Greek yogurt chickpea salad. It’s crunchy, creamy, super filling, and holds up well in the fridge for a few days. So it’s great for make-ahead lunches!

Canned chickpeas, tortillas, celery stalk, green onion, and small bowls of spices.

Here’s what you’ll need:

  • Canned Chickpeas aka Garbanzo Beans.
  • Plain Greek Yogurt. We like to use a low-fat variety, the little bit of fat adds a nice richness. 
  • Sweet and Crunchy Things. Celery, green onion, nuts, and dried cranberries. 
  • A Few Pantry Staples. Lemon juice, garlic powder, salt, pepper, and dried dill.
  • Plus Something to Wrap it Up In! Or you can skip the wrap and just eat the salad with a spoon. It’s also very tasty dolloped on lettuce leaves or scooped up with crackers.
Butter lettuce leaves filled with creamy chickpea salad.

How to Make Chickpea Salad Wraps 

Bowl of smashed chickpeas and creamy salad mixture.
  1. Add half of the chickpeas to a bowl and use a potato masher or the bottom of a mason jar to mash them into a chunky texture. 
  2. Next, stir in the Greek yogurt, lemon juice, dried dill, garlic powder, and green onion until combined. 
  3. Dump in the chopped celery, cranberries, nuts, and the remaining chickpeas. Season well with salt and pepper and stir everything together.
  4. Grab a spoon and give the salad a taste. Adjust the seasoning, adding more salt, pepper, or herbs as desired.  
  5. Once you’re happy with the flavor of the salad it’s time to wrap it up. Toss a handful of greens (like spinach, lettuce, or kale) onto two wraps, top with the salad, roll them up, and dig in! 
Spoon scooping bowl of chickpea salad and wrap topped with spinach and salad.

Ideas For Customizing Your Salad  

Grab a Condiment: Stir in a teaspoon or two of mustard, layer on a few dill pickle chips (so yummy!), or add a sprinkle of drained capers. 

Try a Different Nut: I like pecans, Tim is partial to walnuts, and if I was making this for my sister I’d swap the nuts for sunflower seeds. 

Want it Creamier? Stir in a little mayonnaise (if that’s your thing) or add an extra tablespoon of yogurt.

Pile on the Fruits and Veggies: Thin apple or Bosc pear slices, red bell pepper, crunchy cabbage, or shredded carrots – they’ll all taste delicious. 

Have fun experimenting, the options are endless! 

Chickpea wrap on a plate with cucumber slices and baby carrots.

If you’re looking to add more flavor to your lunchtime routine, check out these other quick and delicious vegetarian sandwich recipes:

Wrap halves stacked on top of each other.

Greek Yogurt Chickpea Salad Wrap

Yield: 2 Large Servings
Prep Time: 15 minutes
Total Time: 15 minutes

Packed with crunchy textures and savory-sweet flavors, this quick chickpea salad will keep you full all afternoon. Enjoy it as a wrap, sandwich, or scooped into lettuce cups for a quick and delicious vegetarian lunch.

Ingredients

  • 1 Can Chickpeas (15.5 oz), drained and rinsed (About 1½ cups cooked chickpeas)
  • 1/4 cup (56 grams) Plain Low-Fat Greek Yogurt
  • 1 tablespoon Lemon Juice
  • 1/2 teaspoon Dried Dill Weed (see note)
  • 1/8 teaspoon Garlic Powder
  • 1 Green Onion, thinly sliced
  • 1 Celery Stalk, diced (about 1/3 cup)
  • 3 Tablespoons (30 grams) Dried Cranberries (we used a reduced sugar variety)
  • 3 Tablespoons (21 grams) Chopped Pecans
  • Salt and Black Pepper, to taste

For Serving:

  • 2 Whole-Grain Wraps
  • Spinach or Lettuce

Instructions

  1. Add half of the chickpeas to a medium-sized bowl and mash until chunky.
  2. Stir in the yogurt, lemon juice, dill, garlic powder, and green onion until combined.
  3. Add the celery, cranberries, nuts, and reserved (not mashed) chickpeas.
  4. Season with salt and black pepper. (We like to use about 1/4 teaspoon of each)
  5. Stir well, then taste and adjust the seasoning, adding more salt, pepper, garlic, or dill as desired.
  6. Top a wrap with a handful of spinach and half of the chickpea salad. Roll up and enjoy!

Notes

The recipe makes about 1½ cups of salad.

Dill: 1½ teaspoons of fresh dill can be substituted for the dried.

Make-Ahead Tip: Over time, the nuts will soften in the salad. To keep them at their crunchiest, leave them out and sprinkle over the wrap before eating. You can also make the nuts more flavorful by toasting them in your toaster oven.

Storage: The salad can be stored refrigerated in a covered container for 3 to 4 days. Depending on the yogurt used, you may see a tiny bit of whey in the bottom of the container. If that happens, just drain it off or stir it back into the salad before eating.

Nutritional Information is an estimate for half of the salad. I didn't include the wrap as I imagine we'll all use something different!

Nutrition Information:
Yield: 2 Serving Size: 3/4 cup salad
Amount Per Serving: Calories: 357Total Fat: 9.8gSaturated Fat: 1gCholesterol: 2mgSodium: 192mgCarbohydrates: 51.3gFiber: 14.1gSugar: 8gProtein: 15.7g

2 Comments

  1. The only thing I would change is that I’d take the skin off of the chickpeas because biting into a whole chickpea with its skin on is something I just do not like to do. I even take the skins off to make hummus even though the skins would be all blended. Great recipe idea, thanks!

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