Lunch This Week: Chickpea Salad Wraps

by Angela (Oh She Glows) on January 16, 2012

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I’m still the world’s laziest lunch maker. Ever.

I’m lucky if I make it to the table to sit down like a civilized human being most days. When I’m busting my butt in the kitchen for hours each day, the last thing I want to do is chop more vegetables or do a lot of prep for lunch. So, I tend to fall back on frozen veggie burgers (I love Amy’s California burgers), hummus, salsa, and wraps because they are effortless and ready in 5 minutes. And thank goodness there is no chopping required!

I recently discovered the obvious: prep something the night before and I’ll have more variety in my lunch. I’ve talked about this little problem before (see part 1 and part 2) so as you can see old habits die hard! My problem is that I rarely think about lunch at night time, but perhaps this chickpea salad may finally change that…

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I spotted a vegan “Not Tuna Salad” on the Whole Foods website and used it as my inspiration for this amazing chickpea salad wrap. While I don’t think what I came up with tastes anything like tuna salad (let’s be real, it’s chickpeas), I think it tastes even better! And this is coming from a former tuna salad addict who used to eat canned tuna for lunch all the time in university. Yes, I was that girl stacking towers of 59 cent tuna into her shopping cart like a crazy person.

So whether you never liked tuna or maybe you love tuna, add this to your lunch rotation! Pop it into a container, add a wrap and fruit, and you have yourself a well-rounded lunch…no veggie burger required.

Amy, I’ll see you on Wednesday.

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4.5 from 6 reviews
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Chickpea Salad Wrap

Vegan, gluten-free, nut-free, oil-free, refined sugar-free, soy-free

By

Eric asked me if it really tastes like tuna. “Umm…no…” I said after careful thought, “but it actually tastes better!” Who needs tuna when it tastes this good? It’s fresh, crunchy, filling, and has a great pop of dill. If you’ve had a jar of dill pickles sitting in your fridge for years, now is the time to use them.

Yield
3 servings
Prep time
Cook time
0 Minutes

Ingredients:

  • 1 (15-oz) can chickpeas (or 1.5 cups cooked chickpeas)
  • 1/2 cup chopped celery
  • 2 tbsp chopped red onion
  • 3 tbsp chopped dill pickle (~1 pickle)
  • 1 tbsp minced fresh dill
  • 1 garlic clove, minced
  • 1/2 tsp regular mustard
  • 2 tbsp fresh lemon juice
  • 1/4 cup toasted sunflower seeds (or pecans/walnuts)
  • salt/herbamare and pepper, to taste

Directions:

  1. Preheat oven to 325F and toast the sunflower seeds for about 11 minutes.
  2. Mix everything into a bowl, mashing up the chickpeas slightly with a fork, and season with salt (I used Herbamare) and pepper, to taste. Stuff into a wrap or pita, or enjoy with crackers or rice cakes.

Nutrition Information

Serving Size | Calories 222 calories | Total Fat 8 grams
Saturated Fat grams | Sodium Fat milligrams | Total Carbohydrates grams
Fiber 7 grams | Sugar grams | Protein 8 grams
* Nutrition data is approximate and is for informational purposes only.

Ok, so I didn’t make this “the night before”, but I did make this at 10am on Saturday morning! Bonus points, right?

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(Note: I didn’t end up using the paprika as shown in the photo)…and yes, that’s a dill pickle leaning up against the mustard. The jar of pickles has been in our fridge for a year? Amazingly, I’m not dead after ingesting it. Love pickles.

Chop, mix, and serve. Easy.

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Veggies burgers certainly have their time and place in my work week, but thankfully now does this wrap! I hope you enjoy it too!

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and a link to share for you today…

In case you haven’t seen it already, check out this thought-provoking NYT’s article by Mark Bittman – “We’re eating less meat. Why?” which talks about the 12% drop in US meat consumption in the last 5 years.

“We still eat way more meat than is good for us or the environment, not to mention the animals. But a 12 percent reduction in just five years is significant, and if that decline were to continue for the next five years — well, that’s something few would have imagined five years ago. It’s something only the industry could get upset about. The rest of us should celebrate. Rice and beans, anyone?” ~Bittman

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{ 224 comments… read them below or add one }

Kara January 16, 2012 at 8:56 am

I can’t WAIT to try this! My husband and I recently (as of this past week) switched to a vegan lifestyle and I will say that I already have more energy and feel all around healthier after just 2 days! I have already made your apple pie oatmeal and oil free zucchini bread…this recipe is next! Thanks for all the great recipes!

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Kristy @ KristyRuns January 16, 2012 at 8:58 am

I love chickpeas, so I know this would taste awesome! And a 12% decline in meat consumption is great! Little steps…

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[email protected] January 16, 2012 at 8:58 am

God I’m the opposite, I think too much about lunch sometimes to the detriment of dinner as I’m out the door to work at 6.30am so I need to be organised. Put chickpeas with anything in my book and it’s a winner and that salad sounds so good! (they are possibly my favourite bean/legume..of the moment at least).

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Kaila @healthyhelperblog! January 16, 2012 at 8:59 am

Looks like something you could order in a restaurant!! Your pics are gorgeous Ange! I love quick easy lunches like this…wraps are the best!

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Angela January 16, 2012 at 9:50 am

Thank you Kaila!

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Maria @ Sinfully Nutritious January 16, 2012 at 9:02 am

I love chickpea tuna, especially if you pulse in the food processor. Also, adding kelp flakes gives it a nice “sea” taste. I recently made it with TVP, and like you, the night before, and it was a smash hit for the next days lunch. Everyone went crazy over it, even non vegans!

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Ellie January 16, 2012 at 9:06 am

That looks wonderful! I love chickpeas and can’t wait to try it!

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[email protected] January 16, 2012 at 9:09 am

That looks sooo good. I am totally like you…I can’t be bothered most of the time making a fancy lunch for myself. In fact, those veggie burgers sound like a plan :) Ask me to bake something, and I suddenly “find” my energy though.

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Lauren @ What Lauren Likes January 16, 2012 at 9:10 am

yum! I cannot wait to try this! I loved the article! Great read :)

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Laura @ Sprint 2 the Table January 16, 2012 at 9:11 am

I have to say – I’m glad this doesn’t taste like tuna! :) I love making chickpea salads for lunch. Capers would be great in this too!

The reduction Ineat consumption is interesting, but I bet it’s more due to the economy than health reasons. No matter the reason, it’s a good thing!

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Angela (Oh She Glows) January 16, 2012 at 11:43 am

Yes the economy is definitely one of the factors. I’m thinking a big study needs to be done! Would be so interesting to learn more about the reasons why ppl are choosing less meat. I’m hoping the decline sticks though.

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Kayla July 25, 2015 at 5:49 pm

How long would this keep in the fridge?

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Emily (Edible Psychology) January 16, 2012 at 9:11 am

Ooh, what a fantastic idea!!! I am happy to prep things for lunch ahead of time, but like you said, I hate chopping and preparing for lunch, and most of all, washing lots of dishes after lunch. When I do that, then I just want a quick easy dinner. So…this looks perfect – nutritious, delicious, and quick.

Thanks for the lunch-time inspiration!

~Emily~

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The Vegan Version January 16, 2012 at 9:11 am

Chickpea salad sandwiches are my go to lunch. I like the addition of mustard- I am going to give that a try next time (which will likely be this afternoon)!

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Angela @ Eat Spin Run Repeat January 16, 2012 at 9:22 am

These sound so tasty! Where are these 59 cent cans of tuna you speak of?? I need to know because I cant’ get enough of it these days! :) And very interesting quote from Mark Bittman. I’ve been reading more about him lately since I began my Institute of Integrative Nutrition course (as well as others like Michael Pollan etc) and forgive me for sounding like a total food nerd but I’m loving all of it so far! Have a great Monday Ange!

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Seven January 16, 2012 at 9:25 am

Hello! this sounds *delicious* and i was an avid tuna eater, too…. i’m also a chickpea lover!
i was wondering: if i prepare this the “evening before” should i already prepare the whole wrap?

Or you bring the salad, the wrap and then assemble it (but what if you eat at your work’s desk, in front of the pc… doesn’t assembling become “dangerous”?)

Thank you for the great recipe(s)

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Angela (Oh She Glows) January 16, 2012 at 11:39 am

haha yea assembling in front of the desk can be a bit dangerous! I’ve been there. :) Same with cooking next to the laptop and photographing food…but that’s another story.
I wouldnt wrap it the night before because I would guess the wrap would get mushy and soft. I think assembling it at work (but away from the computer?) might be the best option.
Enjoy!

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Melanie January 18, 2012 at 7:27 pm

I just had a neat idea. The chick-pea wrap could be “assembled” in a large lettuce leaf the night before and the wrap packed separately (stays dry). Then, at lunch time, place the entire lettuce wrap into your nice dry wrap of choice. Probably far less risky…

Thanks for your wonderful blog!

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Angela (Oh She Glows) January 19, 2012 at 7:30 am

wow what a great idea!

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The Mrs @ Success Along the Weigh January 16, 2012 at 9:25 am

You know, I really don’t give chickpeas a second thought (unless my Trader Joe’s Chipotle Hummus runs out, then it’s Defcon 5). I think I’ll have to rethink these as a main dish!

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Amber @ Busy, Bold, Blessed January 16, 2012 at 9:27 am

Love this out of the box wrap! Yummmm.

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Heather @ Health, Happiness, and Hope January 16, 2012 at 9:32 am

I am the exact same way with lunches… the faster and easier, the better! Love how simple this recipe sounds and it looks amazing! Definitely need to try this :)

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luminousvegans January 16, 2012 at 9:34 am

Your lazy lunches look like gourmet meals to me. I was the other girl in the tuna aisle because tuna salads were my favorite pre-vegan. When I went vegan I then stocked up on those vegan versions of tuna, you know, Tun-o? They have since been discontinued, which is understandable b/c they weren’t that great. Now I make my own rendition that involves chickpeas like yours. It looks great!

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Greta @ Staying Lost January 16, 2012 at 9:34 am

That looks delicious! I’m the same way about lunch- I sometimes have big plans for cooking something, but when I actually get hungry I just want something I can grab from the fridge with no prep work. I often resort to frozen dinner leftovers, but this looks much more appealing.

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Kierstan @ Life {and running} in Iowa January 16, 2012 at 9:41 am

I always always think about what to have for lunch and my husband usually walks in the door to a messy kitchen, but a hot lunch waiting for him. Guess that is how it has to work with my schedule – some nights I don’t get home until 8:30PM and all hopes for making a good dinner are lost.

Love chickpea salad wraps.

Love Mark Bittman and this 12% reduction in meat consumption.

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Brittany *Sparkles* January 16, 2012 at 9:46 am

I’m not a vegan but that looks delicious! I may add hardboiled egg whites to mine so it reminds me of the Tuna Salad my mom used to make but great idea on the chick peas :)

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Andrea @ Vegvacious January 16, 2012 at 9:49 am

Yum! I love chickpea salad – the recipe that I use mashes up the chickpeas quite a bit more – it’s good in a wrap and fabulous on fresh multigrain bread. I’ll be giving this variation a try to change things up a bit! I’m like you, lunch needs to be easy because I’m usually packing it 5 minutes after I should have left for work in the morning!

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Luv What You Do January 16, 2012 at 9:56 am

Yum!
I think that will be my lunch for the week too! I looked at the original recipe…where does one find kelp granules : ) I plan on making hummus so that will be perfect.

Thanks for the idea!

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Jess January 16, 2012 at 9:56 am

Just in time for my weekly grocery list, I am going to make these for lunch this week. Such a fan of Mark Bittman too!

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Celtic Heart January 16, 2012 at 10:01 am

Love chickpeas and I can’t wait to try this. Just discovered your blog and I love it.

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ellen January 16, 2012 at 10:04 am

I’m totally going to make that next Sunday for weekday work lunches! No pickles at home and I agree… needs pickles!

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Kelly @Leafy Not Beefy January 16, 2012 at 10:11 am

Yum! I love chickpeas and making them into “faux chicken/tuna salad” is definitely one of my favorite uses. This reminded me to have it again, it’s been too long. Your photos are amazing!!! :)

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Heidi @ Food Doodles January 16, 2012 at 10:13 am

I’m curious to try this. I do enjoy tuna every once in a loooong while, and I totally know what you mean, chickpeas aren’t going to taste like tuna. But this looks good, I think it’ll taste good as it’s own thing not really trying to be something else :)

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Renee January 16, 2012 at 10:14 am

Thanks for the lunch idea…it really is the hardest meal of the day! And love the Bittman article – his “Why Cooking Solves Everything” was a true inspiration to me!

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kristin January 16, 2012 at 10:15 am

Trying this today!!!! I love how the ingredients are already in my kitchen.

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Lizzie January 16, 2012 at 10:25 am

Yum I make a similar recipe to this whenever I want a sandwich that isn’t PB&J. I find that if you use a pastry cutter to mash up all the chickpeas it ends up the same flakey texture as tuna. My super lazy/quick way is to mash the chickpeas, add some relish, add a little bit of nayonaise, sprinkle of black pepper, done!

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Angela (Oh She Glows) January 16, 2012 at 11:36 am

oh why didnt I think of using my pastry cutter? Great idea!

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Ellen February 18, 2014 at 8:41 pm

I used to use Nayonaise until I got hooked on Veganaise. It’s in the refrigerated section. Tastes like real mayo only even better. Every time I taste a little Veganaise I think I’ve reached Heaven.
Love your pastry cutter idea for proper texture.

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Anna @ On Anna's Plate January 16, 2012 at 10:31 am

I need to make my lunches more exciting…they have gotten dullsville!!! This looks like a tasty way to shake things up!

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Sara (A Nickel's Worth of News) January 16, 2012 at 10:32 am

Mark Bittman is slowly, but surely revolutionaizing the American diet. I love his articles in Cooking Light and his show, which is occassionaly on Cooking Network is the only cooking show my husband enjoys watching. Thank you for the unique recipe! I’ll have to try it in the near future.

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Kris | iheartwellness.com January 16, 2012 at 10:36 am

How gorgeous is this lunch??? OMG, so healthy, fun and looks restaurant style!

I love big lunches like this, but I usually just eat a boring salad….

xxoo

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Jen @ Whittle My Middle January 16, 2012 at 10:45 am

This looks delish and filling! Such a good lunch idea

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char @ char on a mission January 16, 2012 at 10:53 am

This is EXACTLY what I need to transport on campus with me for lunch…thanks for my Wednesday inspiration!!!

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Deborah January 16, 2012 at 10:59 am

On my way to Whole Foods! Perfect idea for tomorrow’s lunch. Going to check out some out-of-the-ordinary wraps to spice things up.

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Varsha January 16, 2012 at 11:07 am

Hey Angela,
Made your carrot cake breakfast cookies twice! They were amazing both times, very filling also.
They became really hard both times though – which is not a problem for me ‘coz I like to chomp. Still, are they supposed to be like that?
Is it because I switched the maple syrup for honey? I also added a teeny bit of milk to bing it to the sticky consistency you were talking of and had to extend the baking time from 15 min to 30 coz they were still a little gooey. Otherwise I followed your recipe to a T. Could you tell me where I might have gone wrong??
Thanks

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Angela (Oh She Glows) January 16, 2012 at 3:57 pm

Hey Varsha, I would guess that it was the substitutions that you made. Doubling the baking time probably was the reason for them getting so hard. I hope you have better luck next time!

Keep in mind cookies are generally only fresh for 3 days, but I’m sensing that wasn’t your issue.

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Heather January 16, 2012 at 11:10 am

Hey Angela! Thanks for the link, interesting article, and even more interesting comments. I’m enjoying skimming the excuses and rationale for both sides of the argument. Also, def. making these chickpea salad wraps this week. Looks delish, and you never let me down :)

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Kaitlyn @ Pain Can Be Fun January 16, 2012 at 11:14 am

Those wraps look AMAZING! Thanks so much for sharing :)

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Ashley Dodge January 16, 2012 at 11:23 am

I adore chickpeas:) I also am a horrible lunch person- I never prepare things the night before, and by the time lunch rolls around I usually end up grabbing whatever’s easiest. But I love tuna salad- and this salad looks so colorful and absolutely delicious. Definitely trying, this week! And I read the article- I love Bittman.

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Tia January 16, 2012 at 11:30 am

This is basically how I make my tuna salad, only I mash my chickpeas and use relish instead of a chopped pickle. AND I use a vegan mayo. Which, be careful, is addictive.

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Amanda January 16, 2012 at 11:32 am

These wraps look amazing. I LOVE chickpeas. I think this is a great idea for a “tuna” substitute. I might add something sweet – like apples or sweet relish.

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Anna Crouch January 16, 2012 at 11:38 am

Mmmm That wrap looks delish! The only problem I’ve had with chickpeas in wraps is that they FALL OUT so easily!!! But It’s worth it :)

Also, interesting article that you linked to! I find it really cool that we’ve decreased our meat consumption, whatever the reason may be. Some people are finally realizing that they don’t HAVE to have a slab of meat on their plate for a complete meal. Others still need more of a convincing (aka my husband. lol)

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Angela (Oh She Glows) January 16, 2012 at 3:58 pm

yes they do fall out…those pesky lil buggers kept trying to ruin my photos! heh

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Audrey January 16, 2012 at 11:45 am

YAY for people eating less meat! I hope the trend continues.

This wrap looks really good. I like that it doesn’t use Vegenaise like many tu-no sandwiches do.

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Kelly @ Foodie Fiasco January 16, 2012 at 11:45 am

Chickpea salad. Why didn’t I think of that?!? Brilliant!

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kristin January 16, 2012 at 12:00 pm

Ha just made this! Sooo yummy. Thanks Ange for another great recipe.

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Jenn January 16, 2012 at 12:01 pm

While I dont advocate eating unhealthy amounts of meat, some of us are unable to consume legumes and grains at all. Lean meats provide essential nutrition that we cannot get solely from produce nor would j want to subsist on powders. Please show a little understanding that vegan or vegetarianism is not the ideal diet. I’d rather esg z lean serving oc organic chicken instead of the fake vegan cheese you have or the beans-although healthy- my body cannot tolerate.

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Angela (Oh She Glows) January 17, 2012 at 8:53 am

Hi Jenn, Thank you for your comment. My writing is very tongue in cheek, but I can see how this post (e.g,when I said “Who needs tuna anyways?”) could translate to a lack of understanding. I’m sorry if it came across that way! When I say things like that, it’s very light-hearted, but I guess that is hard to tell through a screen. I’ve always said that I think everyone should eat whatever diet works best for them and I totally understand that veganism is not for everyone!

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Cait's Plate January 16, 2012 at 12:20 pm

This wrap looks absolutely amazing. Isn’t it scary that there was a 12% drop and we’re STILL eating way too much meat?! Crazy!

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Fallon January 16, 2012 at 12:28 pm

What a great idea. I can’t wait to try this!

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Emily @ Comfortable Home Life January 16, 2012 at 12:31 pm

I literally ran into my kitchen to make this. Miracle of miracles, I had all the ingredients. Fast, delicious and easy!

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Angela (Oh She Glows) January 16, 2012 at 3:59 pm

Glad to hear that!

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kathleen @ the daily crumb January 16, 2012 at 12:32 pm

i’m always looking for simple, lazy lunch ideas! and chickpeas are an all-time favorite… thanks for the recipe :)

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Cookie and Kate January 16, 2012 at 12:35 pm

I’m a super lazy lunch maker, too. I could say it’s because I live by myself and work from home, but it’s probably because I’m straight lazy. This wrap is totally my style! I never liked tuna but I do love chickpeas.

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Rachel Runs January 16, 2012 at 12:37 pm

oh man I am DEFINITELY making this!! this summer my boyfriend and I did our first garden and ended up with WAYYY too many cucumbers to handle, so we also learned how to can and made a bunch of different types of pickles. I can’t wait to use them in this salad!!

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Maryea @ Happy Healthy Mama January 16, 2012 at 12:47 pm

I love how versatile chickpeas are. This salad looks fabulous! I get much more creative with my lunches when I make them ahead of time, too.

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Anna @ The Guiltless Life January 16, 2012 at 12:53 pm

That looks amazing! Chickpea salad rocks and I love the combo of chickpeas and mustard.

Btw I hear you, lunch and I have a total love/hate relationship. My mom really doesn’t eat lunch (I don’t know how she doesn’t get hungry) – some days she’ll be proud of herself for having a Larabar or a yogurt and apple and I’ll scream “That’s not lunch!!” but honestly, I’m not always doing much better. Definitely leftovers are a saviour when I have them. Thanks for the tip on Amy’s burgers because I love her burritos!

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Hilliary @Happily Ever Healthy January 16, 2012 at 1:04 pm

I was going to make the not tuna salad tonight for my lunches this week! I thought it sounded delicious! I cannot wait to make it now!

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Angela (Oh She Glows) January 16, 2012 at 4:00 pm

Enjoy!

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Stacy @ Say It With Sprinkles January 16, 2012 at 1:04 pm

Chickpeas make everything better!!

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StoriesAndSweetPotatoes January 16, 2012 at 1:16 pm

I like the little toothpick in the wrap :)

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Angela (Oh She Glows) January 16, 2012 at 4:00 pm

That was Eric’s idea…I need to hire that man I tell you. ;)

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Sunny January 16, 2012 at 1:16 pm

I’ve had chickpeas floating around in my cupboard for eons now – I love homemade hummus, but I’ve just been too busy lately! Thank you for giving me an excuse to finally use ’em up, I just made this on a trader joes whole wheat fiber wrap – I’m a fan of ‘tuna melts’ myself, though, so I heated the chickpea salad on the wheat wrap up before topping it with lettuce – a little toasty and deeeelicious!!!!!

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Angela (Oh She Glows) January 16, 2012 at 4:01 pm

That sounds incredible!

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Carol Chafetz January 16, 2012 at 1:19 pm

Thanks Angela. I saw this on your FB post and then clicked through to your blog. I just made it for lunch. It’s sooo good. One clarification on calories: is it 222 kcal for one serving?

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Angela (Oh She Glows) January 17, 2012 at 8:43 am

Hi carol, Glad you like the salad! Yes it’s 222kcals per serving, I will try to clarify that.

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Averie @ Love Veggies and Yoga January 16, 2012 at 1:43 pm

Love the make-ahead nature of this. And not tasting like tuna salad, that’s a good thing for me, too :) I bet the mustard in this gives it a great tang. And oh, I love mustard.

Great recipe reminder to make things like this ahead of time. So much better than scrambling at the last minute wondering what to make.

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Jenny @ Simply Be...me January 16, 2012 at 1:44 pm

It would be a miracle if a jar of pickles lasted a month in our house let alone a year :) Looks yummy!

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Moni'sMeals January 16, 2012 at 1:55 pm

This looks fabulous! I will be making this for sure this week, that I can promise you. I love every single thing you made here and I would not change a thing. Thanks Ang! :)

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Mandy Jo January 16, 2012 at 2:04 pm

YUM! I’ve been on a chickpeas kick..aka a Chick Kick, so I can’t wait to try this! I will only be making it for me though (this serves 3) so would you suggest I cut the ingredients in half or do you think it will last in a bowl and I’ll just add it to a tortilla when I’m ready to eat it?!
Thanks for all the lunch ideas!

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Angela (Oh She Glows) January 16, 2012 at 4:02 pm

Hi mandy, I would guess that it keeps for 4 days in the fridge in an air-tight container.

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Amanda January 16, 2012 at 2:10 pm

I’m the same way when it comes to lunch. Usually I’ve been in the kitchen most of the morning and the last thing I want to do is prepare something or do more dishes. This wrap sounds like a great meal to throw into my rotation of leftovers and veggie burgers. :)

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Amber K January 16, 2012 at 2:19 pm

Wow, that looks delicious! Had to send this to my husband, because he’s a huge fan of tuna.

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[email protected] for the Soul January 16, 2012 at 2:53 pm

I love all these ingredients!! Although I am a tuna lover too :D How funny! I am the exact same way with lunch! Therefore, my recipe page doesn’t have much on the lunch list lol. It’s nice to know that a great cook such as yourself has the same tendencies.

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TeenyLittleSuperChef January 16, 2012 at 3:10 pm

I’m one of those who tends to “forget” about lunch most of the time and end up just snacking from breakfast until dinner. Probably not the best thing to do. I totally need to give these wraps a try. I am also a former tuna salad sandwich addict so I’m sure I’ll love these too. Anything with pickles I kind of go ga-ga for. Thanks for the great recipe Angela! What type of wraps do you use, by the way?

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Angela (Oh She Glows) January 17, 2012 at 8:46 am

I usually buy the Ezekiel food for life brand, I think it’s called?

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Lisa (bakebikeblog) January 16, 2012 at 3:18 pm

What an interesting lunch wrap filling! Looks tasty too!

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Emily @ LivingLongfellow January 16, 2012 at 3:29 pm

Your ideas are always so creative. Looks yummy! I heard about the drop in meat consumption recently and was thrilled! Thanks for sharing the article.

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Sarah January 16, 2012 at 4:19 pm

Thanks for the recipe! I made these for lunch today, because I had everything on hand. It was delicious!!

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Anne Marie Malfi January 16, 2012 at 4:37 pm

Hi Angela,

Wow! Saw this recipe and since my daughter and I are huge chickpea lovers and I’m vegan this was a must try recipe. Easy, delicious and now a favorite lunch for us. Really enjoying your all that you share and sure we’re going to found a lot more great recipes to try. Thank you!

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Angela (Oh She Glows) January 17, 2012 at 8:40 am

So happy to hear that Anne!

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Char @ www.charskitchen.ca January 16, 2012 at 4:46 pm

mmmmm I make something quite similar to this, though I add vegan mayo & mash the chickpeas a little. it ends up being like a ‘tuna’ salad wrap :D so good

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[email protected] January 16, 2012 at 4:48 pm

This looks so good – I just recently began to embrace chickpeas, I always thought I hated them! I will definitely be trying this for lunch this week
PS – I made your carrot cake cookies and my husband can’t stop talking about how much he *loves* breakfast cookies – we went through them FAST – looks like I need to make another batch :) Thanks for all your amazing recipes – I’m pretty sure 90% of my meals come from here!

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Angela (Oh She Glows) January 17, 2012 at 8:40 am

haha that’s cute :) Ours didn’t last long either! I’m already working on a new flavour :)

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Angie January 16, 2012 at 4:53 pm

I made this for lunch today and was shocked at how much it tasted like tuna salad…but like you say, even better because I always hated that fishy tuna smell and taste. Another winner, Angela, thank you!!

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Angela (Oh She Glows) January 17, 2012 at 8:39 am

Glad you enjoyed it Angie!

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Natalie @fitjamericangirl.com January 16, 2012 at 5:05 pm

This looks great!

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Kelly January 16, 2012 at 5:12 pm

Reading that article made my day! I’m glad to see people are eating less meat! I’ve always felt that movements like Meatless Mondays are a great compromise between veg*ns (like me) and those who can’t imagine life without a steak now and then (like my husband).

I’m excited to try the chickpea recipe too! I hate tuna, but I love chickpeas and dill. :D

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Lisa January 16, 2012 at 5:19 pm

I do this all the time! It’s so easy and yummy. Glad you are spreading the love of the vegan egg salad.

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Lori January 16, 2012 at 5:55 pm

Thanks for sharing the article, Angela! A great read!! I’m so happy to see this positive trend in reduced meat consumption.

And I will be making these wraps for lunch next week :)

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Deirdre @ Ladies Holiday January 16, 2012 at 6:10 pm

Angela- YOU are such an amazing inspiration. You told your story with such honesty and are so down to earth. I’m so glad I found your website and you can be sure I will visit frequently for the recipes (and relatability!)
I totally getcha for lunch, but ya know, it makes breakfast and dinner (the meals I tend to put more focus on) a bit more importance. Those meals, I really sink my teeth into!
Thanks for the great blog!! Also The Green Monster Movement RULES!!
Best!

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Angela (Oh She Glows) January 17, 2012 at 8:39 am

Thank you Deirdre. Thanks for following the blog :)

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Rachel January 16, 2012 at 6:32 pm

I used to be a tuna addict too, and though I don’t miss eating the actually fish I do miss the simplicity of tuna salad sandwiches. I’m going to have to try this asap! Looks delicious.

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Meaghan January 16, 2012 at 6:40 pm

This looks great, but I hate mustard! Can you suggest a substitution?

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Angela (Oh She Glows) January 17, 2012 at 8:38 am

It’s probably optional!

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Chelsea @ One Healthy Munchkin January 16, 2012 at 6:49 pm

I’m pretty sure I have the same hummus sandwich 3-4 times per week for lunch. I’m definitely in need of some new lunch ideas. :P This chickpea salad wrap looks perfect! Thanks for the recipe.

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A January 16, 2012 at 7:16 pm

looks tasty! I am definitley going to have to try this!

I want to say thank you so much for focusing on whole, balanced, vegan meals. I find that bloggers often get tangeld up in cleansing, detoxing, etc… and its really nice to be able to trust that you will give us readers some awesome meals that we can rely on at all times. You are so real, and your blog is truly a blessing.

Thank you Angela

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Angela (Oh She Glows) January 17, 2012 at 8:38 am

Thank you, I’m happy that you are enjoying the blog!

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Lindsay @ The Reluctant Runner January 16, 2012 at 7:31 pm

This looks great! I’m bookmarking this to make for lunches next week.

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Katrina January 16, 2012 at 7:36 pm

This salad sounds lovely! I really need a new wrap in my life!

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Ellen Clifford January 16, 2012 at 8:15 pm

Oh wow, I want to skip the wrap part and just eat that chickpea salad with a spoon, it looks great!

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Angela @ Happy Fit Mama January 16, 2012 at 8:38 pm

All the ingredients for the Chickpea Salad Wraps are staples in our house. Why didn’t I think of this? I’m making this for lunch tomorrow! Lunches are hard to come up with especially when you are “brown bagging” it to work.

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Kilee January 16, 2012 at 9:43 pm

I 100% agree, making lunch is no fun. I love making dinner and even enjoy prepping my breakfast the night before. Lunches, for some reason, don’t excite me. This wrap could turn things around though…

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adrienne January 16, 2012 at 10:21 pm

I am so excited to try this! Thanks for sharing :) and thanks for being such an inspiration. things have been challenging lately and i always appreciate your humor, your recipes, and your candid self reflections <3!

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Lindsay @ Fuel My Family January 16, 2012 at 10:42 pm

I need to get chickpeas back in my life! They bothered my baby’s belly since I breastfeed but i haven’t tried them in a while. I am buying some from the grocery store tomorrow! Homemade hummus and chickpea salads this week!

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lena January 16, 2012 at 11:10 pm

I haven’t eaten this a whole meal yet, but putting together the recipe for tomorrow, I tried a bit, and it was fantastic! I think this may be my go-to lunch, thanks a million!

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Sophie January 17, 2012 at 12:08 am

YUMMMM I love chickpeas :)
And wraps… Chickpeas in wrap sounds so good.

Oh, and I loved that link!

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Amelia January 17, 2012 at 1:14 am

Chickpeas are such a staple for me! I always have at least 2 cans in my cupboard. I’ve been wanting to make a mock tuna for a while now… going to do something similar to this with some kelp powder!

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Meg January 17, 2012 at 2:21 am

This looks amazing! I am definitely making it tomorrow. Think some tahini would be good addition?

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Angela (Oh She Glows) January 17, 2012 at 8:36 am

Yea I was wondering about tahini too, but wanted to keep the ingredients fairly short. Let me know if you try it!

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Meg January 17, 2012 at 9:03 pm

I tried it earlier and it was delicious! The tahini made it creamy & balanced out the flavors really well for me. Thanks for the recipe!
I also wanted to say thank you for creating such a wonderful blog! It has really helped me get past my overwhelming first few months of being vegan and has given me a positive outlook. Reading your blog and making the amazing food has finally made me feel confident and proud of my decision :)

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Katie January 17, 2012 at 2:47 am

This looks great! I make a chickpea salad sandwich which is sort of supposed to mimic egg salad sandwich, with the chickpeas a little more mashed up. I’ll have to give this wrap version a try. My husband and I prep our lunches for the entire week on Sunday afternoon, including veggie sandwiches. We’ve got a system which prevents them from going soggy – it works, I swear! There is no way I’d get up and make myself something nutritious to pack for lunch each day, so bulk prep in advance is the way to go!

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Angela (Oh She Glows) January 17, 2012 at 8:47 am

Care to share your system?

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Anji January 18, 2012 at 9:36 am

Yes, please do tell! We need to bulk prep at our house, but it never seems to work well for us. I would love some tips.

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Tasha January 23, 2012 at 1:48 am

I pack my sandwich filling separate from my bread until I get to work. Makes for more tupperware and ziplocks in the lunchbag but I HATE soggy bread!

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Em (Wine and Butter) January 17, 2012 at 7:16 am

Yum! I love chickpeas and am obsessed with hummus. Im also TOTALLY obsessed with dill pickles (those jars last me 5 days or less, no exaggeration) so this would be perfect for me. ANd I’m OCD enough to love, love, love chopping.

I posted a recipe yesterday for my favourite lunch – which is a baked aubergine (eggplant!) spread with hummus. Its like a breadless sandwich – only loads more filling and nutritious! Totally try it – like no prep required :)

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hannah alehandra January 17, 2012 at 7:21 am

Oh my, Angela! They look wonderful. I love the herb dill, I bet it’s an interesting addition to these wraps. Fantastic recipe. Hope you’re well, much love from England.

http://hannahalehandra.blogspot.com/

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Jennifer @ Peanut Butter and Peppers January 17, 2012 at 7:40 am

I never had a wrap with chickpea’s, but I know I would love it! Going to bookmark this recipe and try it out this week!! I can’t wait!!

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Leanne @ Healthful Pursuit January 17, 2012 at 7:50 am

Very nice! I’m the same way on weekends (that’s when I do most of my blog recipe prep). I’ll get through the whole day and realized all I’ve eaten is pieces and chunks of the stuff I’m baking or cooking. A little spoonful there, a bite there… I’m horrible! This sandwich filling looks soooo good! Sometimes when I’m super busy I’ll mix chickpeas with avocado, cumin and a bit of olive oil. Makes for another great sandwich filler!

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Rebecca @ Naturally Healthy and Gorgeous January 17, 2012 at 9:11 am

What a great looking wrap and great for taking to work for lunch!

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Lauren @ Oatmeal after Spinning January 17, 2012 at 9:41 am

I love making tofu-salad in the style of tuna, but it’s kind of getting old. I would have never thought to use the mighty chickpea as a sub for tofu. Great idea!

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Jasper Naomi January 17, 2012 at 10:24 am

shakalaka! I love the wrap idea! I wanted to make a big one today and eat half for lunch then half for dinner but I ran out of time!

my FAVORITE is that cute little pickle standing up in the ingredients photo! Angela, were you talking for that pickle while you were styling the food, saying: “hello, little pickle, you’re gunna stand up like this!” … I know I am weird but I could imagine that, for some reason! :)

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Dena @ 40 Fit in the Mitt January 17, 2012 at 10:53 am

Looks like I’m gonna have a new lunch favorite! That looks taste and filling

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elise January 17, 2012 at 11:36 am

evidently we are on the same wavelength…i linked to that article yesterday too and today i posted a tempeh salad recipe. great minds…

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Melanie January 17, 2012 at 12:39 pm

Made this for lunch today and it was just delicious! I ate mine on crackers and it totally hit the spot. Tuna salad is one thing I’ve really missed since going vegetarian 2 years ago and now I dont have to miss it anymore! Thanks for the recipe :)

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Kristyn January 18, 2012 at 12:27 am

I have been following your blog since summer and I absolutely love all your recipes you post. I made this one for lunch tomorrow (yes, BEFORE going to bed and having to be at work for 730am!…go me!) Had to have a taste test and WOWWW! Absolute heaven. Im a huge fan of chick peas, and this meal is making me reallly excited for lunch!

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Angela (Oh She Glows) January 18, 2012 at 10:57 am

So happy to hear that!

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Dee January 18, 2012 at 2:29 am

This was sooo good! Reminded me of tuna which I don’t miss at all. Thanks for the good recipes!

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Ashley January 18, 2012 at 9:20 am

I’ve wanted to try a faux-tuna chickpea salad mix before. This one looks really yummy!

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donna January 18, 2012 at 11:08 am

i’m planning to make this, but not being a pickle eater, i didn’t have any so i went to the store to get some, and while reading the label, i discovered a yellow color was added to all the jars i saw. I decided not to buy them and will make these wraps without the pickles but just wondering: do pickles always have artifical color added? is it possible to find some that don’t?

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Jenny Baldwin January 18, 2012 at 10:32 pm

I made this for lunch today and it was so yummy…wish I’d doubled it cuz I ate the whole batch over spinach!

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Stefanie January 19, 2012 at 5:23 am

Hi Ange,
I love chickpeas but unfortunately they cause me stomach pains. I will try this recipe, nevertheless and have a cup of fennel-tea ready LOL!

I always cook lunch for the Hubs and myself for 2 days in advance – so we have the same meal twice but that’s OK. It’s the dinners that always presented a bit of a problem since I did not want to spend EVERY night in the kitchen. I have now invested in a slow-cooker and it really helps me save some time and dinner is ready whe we get home.

We’re having your red lentil and butternut squash stew for lunch today, btw!!

Best,
Stefanie

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Glenna January 19, 2012 at 8:26 am

So I didn’t see this until this morning. Made me so hungry, I made it for breakfast! :) Absolutely wonderful! Thanks so much for being an inspiration to me and my family.
Cheers

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Angela (Oh She Glows) January 19, 2012 at 5:37 pm

Thank you, so happy you enjoyed it!!

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Amy @ purewellnessamy January 19, 2012 at 1:45 pm

I just made this for lunch – it’s been on my mind since you posted it! It was really good; I actually pulsed the salad with my immersion blender to make it stick to my bread a little better and lessen the chance of all the whole peas jumping out the back end of my sandwich (I’m out of wraps). And, sorry to rock the vegan boat, I may mix in a dollop of plain yogurt next time! Thanks for the recipe!

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Melissa January 20, 2012 at 2:07 pm

Wow. Just got done making & eating this and it was everything I hoped it would be. Delicious!

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Sarah January 20, 2012 at 11:29 pm

Woot woot! THANKS! Love me some chick peas…and something new for lunch. Lunch gets boring around my house.

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Lexi @ Cura Personalis Foodie January 20, 2012 at 11:55 pm

I swear chickpeas are the little black dress of cooking/baking :)

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Tasha - The Clean Eating Mama January 22, 2012 at 2:31 am

I am making this tomorrow for lunch – it looks amazing!!

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Christine @ Merf In Progress January 22, 2012 at 2:21 pm

Made this today and it was outstanding. Thanks for the recipe.

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Robyn January 22, 2012 at 6:38 pm

This is SO good! Instead of dill pickle I used relish and I actually didn’t feel the need to add any salt. I used pecans instead of sunflower seeds (they smelled amazing while toasting in the oven). Definitely making a double batch next time :) Thanks Angela!

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Angela January 22, 2012 at 8:57 pm

Hmm this looks delicious! I actually made tuna salad today (with dill and dill pickles) but your not tuna salad looks so tasty!!

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Tasha January 23, 2012 at 1:45 am

I just made this for my lunches at work for the week and it is DEE-LISH! I was eating it out of bowl. I’m adding lettuce to my wraps from some crispy texture. I made a batch of vegetable soup as well (I don’t use a recipe, just toss whatever looks good into some soup stock and add herbs) and I’m set for a whole week of lunches!

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Sarah January 23, 2012 at 5:44 pm

What a great recipe,been trying to break out of my lunch ruts. Thanks!

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Tawnee January 23, 2012 at 8:43 pm

This is great! I snuck a bite before putting it in the fringe for tomorrow’s lunch and I already was enamored. Once the flavors get a chance to soak in it’s going to be awesome! :)

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Jessica January 25, 2012 at 12:08 pm

I made this for lunch today, amazing!

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Veronica January 27, 2012 at 4:09 pm

A great lunch! I added a teaspoon of soy sauce, 1 tablespoon fresh parsley, another tablespoon of dill and 1/4 cup vegenaise and pulsed everything in a food processor to make the mixture more creamy. Prepared this way, it was very similar to tuna salad. Delicious-thanks for the great recipe!

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Clara January 29, 2012 at 8:13 am

It was delicious! I relly liked the way this came together.

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Kevin (Closet Cooking) January 31, 2012 at 10:07 pm

Those wraps look both tasty and healthy!

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Colleen Gibney February 1, 2012 at 7:43 pm

I’ve been making this recipe since you posted it, and it is great! We make garbanzos/chickpeas in the pressure cooker all the time, so we have them on hand for different recipes. Besides wraps, we’ve had this on salads, and just plain. A keeper!

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Jaci February 10, 2012 at 1:53 pm

I’ve been looking for a good sandwich salad. It was sooooo good :D I ate it on bread and put a little vegan mayonnaise on top. Yum!

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Courtney February 13, 2012 at 4:19 pm

Just had this for lunch….thank you! Yummy !

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Laura February 19, 2012 at 9:34 am

These are A.MAZ.ING!!!
Had them at a friend’s for lunch this week and left begging her to send me the recipe. Make these – you will not be disappointed!!

Can’t wait to see what else is on this site… :)

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marctr February 29, 2012 at 8:06 pm

I just made this yesterday. I thought it was going to get a little crazy with the raw onion and raw garlic, but it wasn’t at all. There were lots of strong flavors in there, but nothing overpowered (I was afraid I was going to get stuck with onion/garlic breath but was pleasantly surprised), and it was just what I was craving.

I love celery and thought I had some to make this, but when I went to the fridge it wasn’t there! I ended up chopping up some cucumber for some crunch which was fine but it will be better with celery. I learned from Rachael Ray to use the leaves in the middle–most people throw that part out but it is where the most celerylicious flavor is.

I’m not vegan but love your recipes. This one is definitely a keeper!

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Angela (Oh She Glows) March 1, 2012 at 8:55 am

Glad to hear that you enjoyed it!

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Amanda July 8, 2012 at 9:21 am

I just made this yesterday and OH MY GOODNESS. It was amazing and I’m addicted. I’m having it for lunch again today. And maybe tomorrow. Thanks for such a great recipe!

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Angela (Oh She Glows) July 9, 2012 at 7:33 am

Thanks Amanda, enjoy!

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Angela July 23, 2012 at 2:19 pm

Came across this from Pinterest. Just whipped everything up and put in the fridge for dinner tonight. It’s very rich and tasty! My one recommendation is to have a piece of gum or toothbrush handy afterwards because there are some strong flavors :D Thanks for the wonderful recipe!!

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This American Bite July 27, 2012 at 4:39 pm

I love chickpeas and I loved this post! It’s included it in my July 2012 roundup of meatless meals. Thanks for the fresh approach and the inspiration!

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Angela (Oh She Glows) July 28, 2012 at 12:34 pm

Thank you, I’ll check it out!

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Kristin July 31, 2012 at 4:29 am

I make this quite often, as my kids, hubby and I LOVE it! I make it wrapped in thin tortillas, on toast with lettuce or as a filling for lettuce wraps. I’ve adapted it over the last few months to make a very lazy version. First, I pulse the chickpeas in the processor, and I use dill relish instead of the chopped pickle. I usually use dried dill because I live in Japan and fresh dill is very expensive when I can find it. I have bought fresh, though and prefer it. I do like to use pepitas (pumpkin seeds), toasted, in place of the sunflower seeds. Very light, refreshing and good to keep on hand as the leftovers are superb! Thanks so much!

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Tara October 19, 2012 at 7:42 pm

This was delicious! I just made it for my mom for dinner and we loved it! We used Dijon instead of regular mustard, and we warmed up the wraps after we made them. Also, I heated up the chickpeas a little. But this was SO good! I’m going to make this on a regular basis! ^^

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Jennie December 14, 2012 at 7:34 pm

I just made this today for lunch and it was very tasty! I may have added too much pickle, but I liked it. I did had dijon mustard instead of the regular mustard and it tasted great! I’ll be making again. :)

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Laura Ruth December 28, 2012 at 4:06 pm

Hello! I made this for lunch today and it was awesome! I added an extra pickle spear and topped it off with red cabbage and avocados.

SO GOOD. Will definitely be making it again :)

Thank you for this!

Warmly,
Laura

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Lisa January 17, 2013 at 7:55 pm

The recipe was good by itself, but I’m a sucker for color, so I added some red bell pepper and tomato. Made my wraps prettier, and super tasty!

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Angela (Oh She Glows) January 18, 2013 at 9:47 am

great idea!

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Janna January 19, 2013 at 12:58 pm

I make this all the time now! I never have any fresh dill but I have this lemon dill seasoning that I use instead and it is wonderful. The only other thing I add is a generous spoonful of tahini. Yummy! WAY better than tuna salad ;)

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Jessica January 23, 2013 at 4:32 pm

Thank you!!! This is tuna-esque…you know, minus the pesky mercury (great since I’m breastfeeding). I absolutely loved it and am following you on Pinterest now.

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Sue January 26, 2013 at 4:52 pm

Yum! Great recipe! I used the cuisinart to chop the garlic, then the onion, and a quick pulse on the chick peas. Bet it will taste even better tomorrow!

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Robyn January 27, 2013 at 3:55 am

I’m crazy about this salad–even on it’s own. I use cucumber instead of celery (works well with the dill). I love that there is no oil in the recipe–keeps my halo shiny. :0)

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Monica January 28, 2013 at 7:52 pm

I made this tonight and decided to throw in store bought buffalo sauce and vegan mayo. It was super yummy and spicy. Thanks.

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Kristin January 28, 2013 at 7:53 pm

I made this tonight to take to work tomorrow. I don’t have any wraps, so I’ll take some lentil crackers. I left out the fresh garlic for the sake of my office, but in some garlic powder/salt/parsley combo I have instead. I substituted about a tsp of dried dill for the fresh. Also, didn’t have any sunflower seeds (wish I did though). Since I was feeling lazy I pretty much did most of my “chopping” and “mashing” in the food processor. My version is a bit more finely ground than the picture, Lastly, instead of lemon juice, I used a bit of veganaise. I have to say, this is one tasty filling. I can definitely see putting it on the quick and easy, make again list. Thanks for a great recipe.

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Just Jaime February 4, 2013 at 8:24 pm

YUM! These were delicious! Perfect dinner for one!

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Pomona-Rose February 14, 2013 at 1:30 pm

Such a good recipe!! made a pact to go vegan this lent with the idea to keep it on potentially after! I added a bit too much onion and it had a bit too much bite to it, but half a tbsp of cashew butter later and I was resisting eating it straight out the pot!

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Kitty February 18, 2013 at 11:00 am

LOVE-LOVE-LOVE your recipes!! Can’t wait to try the Chick Pea Wraps. Do you have/list the nutritional breakdown?

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Kim F April 12, 2013 at 12:42 pm

Made this today along with homemade whole wheat pita. I LOVE your recipe. Now my only regret is that I did not double the recipe for the chickpea salad!

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Lorraine June 2, 2013 at 5:05 pm

Delicious! So quick and easy to make. Perfect for a hot day.

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Sara R. June 11, 2013 at 4:35 pm

Does the nutritional info include the wrap or is it just for the chickpea salad?

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Cath June 15, 2013 at 1:59 am

Hiya, I made a batch of vegie burgers last night. I couldn’t get hold of any flax seed so just added more oats and seeds. They were the best burgers ever! I’ve been looking for an ultimate burger recipe for ever and now I’ve found one. Thanks so much….I’m gonna try the chick pea salad wrap today. Can’t wait xx

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Kayla July 27, 2013 at 2:14 pm

Thanks for this recipe! I made it today and I left out the celery, substituted cucumber for pickle (I don’t like pickles), and used crushed pistachios instead of sunflower seeds. For me it wasn’t moist enough to go in a wrap on its own so I wrapped it up with a smear of hummus and goat cheese. Delicious! I doubled the recipe so that I’ll have enough to bring to work this week. Now what to do with all of this extra dill…..

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Lucas Pollard July 29, 2013 at 3:47 pm

Amazing! I’ve been on the hunt for quirky vegetarian recipes, and this one blows it out of the water. I’ve been meaning to substitute the wrap for a pita pocket, but this one got hers and my coworkers excited. Good job and super creative!

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Becka August 3, 2013 at 11:15 pm

I LOVE this chickpea salad!!!! I didn’t have fresh dill so I just left it out and it was amazing. I’m going to make it again tomorrow!

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Jane August 31, 2013 at 11:43 am

This looks so good! I have a question that might be kind of silly though! Do you need to cook the chickpeas? I’ve never used chickpeas before and I’m not sure if they need any sort of preparation before getting mixed in with the other ingredients?

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Bonnie September 17, 2013 at 10:51 pm

I made this tonight for dinner and it was awesome! I ran my chickpeas through the food processor just a little to break them up. They had a good consistency close to tuna, too! I love the pickles in and and the celery crunch. Amazing.

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Alicia Nicole September 23, 2013 at 6:29 pm

I just made this and it is incredible! Added some vegan mayo for a little extra zip. Sooooo delicious.

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Judi Hershel December 17, 2013 at 2:14 pm

I made this yesterday and will reluctantly finish it today – this is beyond good. I subbed walnuts for sunflower seeds, as my sunflower seed supply is running low.

This website is amazing; is there a recipe box?

I e-mailed about four recipes to myself and can’t wait to try them all.

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Suzannah January 16, 2014 at 11:24 am

You help people everyday with a new recipe or tip! I like to help people feel better and make better choices also. How you continually create new and healthy ideas is beyond me! You are an inspiration. Thanks so much!

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NcSark January 22, 2014 at 8:42 pm

Made this for dinner tonight with a side of brown rice pilaf – delicious! Thanks so much, Angela. I’m new to the vegan diet and enjoying your website very much.

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J.Chappee January 25, 2014 at 1:30 am

Holy crap, this is amazing. My vegan friend is visiting and so we decided to make this for dinner. We had our doubts, but you’re right this is delicious. The texture is excellent, a tad bit of crunch to the delicious tenderness of the garbanzo beans.

We’d written down the ingredients list here, but you didn’t include the “wraps/tortillas” so when we got home, we decided to use the whole grain bread we’d bought at the store. We lightly toasted the bread, and then buttered it a little bit with vegan butter. DELISH.

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Leigh February 15, 2014 at 6:41 pm

Just found and made this recipe. LOVED it! mybikramyogalife.com/2014/02/14/featured-recipe-chickpea-salad-wraps/

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jill March 6, 2014 at 8:15 pm

Love this! Sooooo good :)

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Katye March 8, 2014 at 4:09 pm

It’s funny you’re not really into preparing lunch because you have the best lunch ideas out there! thank you!

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Sylvia March 13, 2014 at 4:46 pm

I know this post is kind of old, but I had this for lunch today and it was delicious! Thank you for making my husband and I’s transition into being vegan so easy and yummy :)

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Tianna Mignogna March 15, 2014 at 9:35 am

Thank you! This is wonderful and easy.

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Janelle March 18, 2014 at 11:34 am

Thank you so much for this recipe, Made for a quick dinner last night and is now my lunch for the rest of the week. I added a bit of cumin and it tasted amazing. I just found your site, and I am already planning on trying so many of your recipes. Thanks again!

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Gira April 23, 2014 at 7:43 pm

I make this all the time! It is one of my boyfriend’s favorite things to eat and he asks for it often. We make a big batch on the weekend to take for lunch throughout the week. Thanks for sharing!

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Diana May 12, 2014 at 6:06 pm

OMG! These are the best EVER! My sister and I make these ALL THE TIME!!!!! I bought your book months ago and my sister was intrigued, so she bought one too. She (and myself) are addicted to your recipes. EVERY SINGLE ONE OF THEM HAVE TURNED OUT SO WELL!!!!! We have literally made our way through your entire recipe book! So needless to say, when I saw the chickpea salad recipe, I was soooooooooooo excited…..I make it all the time for lunch! Thanks for the great recipes, website and all that you are!!! A great inspiration! Everyone of your followers must make this salad. I wrap mine in whole wheat wrap! Yumo!

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Christin September 24, 2014 at 10:31 am

I made this dish for dinner last night and can I just say….YUM!!!! My meat-loving husband even loved it and said it tasted like tuna fish. I also love the health factor. Thanks for the great recipe! I just stumbled upon your blog and I’m in love! =)

Christin
veggiechick.com

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Suzanne Welch September 26, 2014 at 6:23 pm

I wanted to share a version of your recipe that I came up with. Your Chickpea Salad is my “go to” lunch option at least once a week. Thanks for sharing and I hope you like my recipe.
Suzanne

Suzanne’s Chickpea Salad
Yield: 4 generous servings
Ingredients:
§ 1 (29-oz) can chickpeas, rinsed and drained
§ ½ cup chopped celery (or as much as you like)
§ 3 Tbl chopped red or sweet onion (or as much as you want)
§ 1 large granny smith apple, small chop (or any kind of apple you like)
§ 1 cup dried cranberries (you can find them without added sugar in Whole Foods or Trader Joes)
§ ½ cup chopped walnuts (or as much as you like)
§ salt and pepper to taste
§ ~ ½ cup mayonnaise (more or less to your liking)
§ Lavash flatbread (or any ‘wrap’ you like)
§ Lettuce
1. In a medium-large bowl mash the chickpeas (you can leave some bigger chunks of chickpeas for a more “meaty” texture)
2. Add the remaining ingredients except the flatbread/wrap and lettuce.
3. Lay lettuce of your choice on flatbread to keep the flatbread from getting soggy. Add as much of the salad as you like. Roll and eat!

o As you can tell by my recipe, I basically just add whatever I like until it tastes good to me. I do the same with the original recipe.
o The original recipe is yummy!!!! I tend to add extra pickle and use mayonnaise or some of the pickle juice to moisten.

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Katherine November 11, 2014 at 5:19 pm

WOW. Just tried this and it was GREAT. I’ve really missed tuna salad and wanted something similar, this definitely hit the spot. I left out sunflower seeds and threw about 1/3 of the chickpeas into the chopper for a different texture- and it made it so much better. Tuna fish sandwiches are kind of a mushy conglomerate of ingredients, so mashing up the chickpeas made it closer to that. I also had no wraps, so I put it on a piece of toasted baguette cut in half- and it was DELICIOUS!

Highly, highly recommend!

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Simone January 26, 2015 at 10:24 pm

Just trying these out for dinner tonight! Added some olive tapenade, fresh spinach and a touch of gouda to the base of the wrap and am going to grill them! looking forward to it :)

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Mila February 7, 2015 at 10:57 am

I just made this for lunch, OMG, it’s delicious!!!
Thank you so much for sharing the recipe! I love your website!!

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Kelli March 25, 2015 at 3:27 pm
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I made these wraps last night. So good. I recently switched to a veg diet and I’m hoping to make changes by making a couple of your recipes every week. Next up are the quinoa cakes!

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Clare April 24, 2015 at 6:48 am
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Just had this for lunch, probably have for dinner too! Scrumptious! :-)

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carrot lover May 13, 2015 at 8:33 pm
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Just made this recipe tonight, and I loved it !! Very fresh, something different with the pickle flavor. I love chickpeas so this was right up my alley. Will make again ~ thank you!!

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Walter March 5, 2016 at 12:13 am
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This recipe is delicious! Pretty much eyeballed the ingredients and I can’t believe how all these flavors blend so well! Man this dill is good, I’m definitely making this again!

Made 4 decent sized wraps! Think I added a little more pickles and celery than in the recipe, not a bad thing though, this crunch is phenomenal!

*review written with wrap in hand*

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Angela Liddon March 10, 2016 at 9:26 am

Hahaha, I’m glad you enjoyed the wrap Walter! It’s definitely hard to put down. ;)

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Life Naturally March 30, 2016 at 6:04 pm
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Love your website! I made these wraps last night for dinner, and I must say they were a real crowd pleaser. Keep doing what your doing. Thanks again.

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Angela Liddon March 30, 2016 at 6:36 pm

Hey there! Thank you for the kind words – I’m so glad to hear everyone loved the wraps. :)

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Nighttrain June 6, 2016 at 8:29 am

This is a great recipe. Super delicious and tangy. I pulsed the ingredients in food processor for a short time and the consistency made it more “spreadable” like tuna fish. It was so delicious that I think I’ll be the guy stacking cans of chickpeas in his shopping basket every week. Thanks for the great recipe. A perfect lunch “go to” from now on.

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Keri October 17, 2016 at 8:23 pm

You beautiful soul! I just love this oldie but goodie, you never disappoint. I needed dinner for my family of five … I googled “oh she glows + chic peas” and autmatic dinner pleaser in 10 minutes.
We should be neighbors
Xox

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Tara January 15, 2017 at 11:48 am
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Just stumbled across this recipe a few weeks ago and have made it three times already! Quick, easy, convenient and versatile as well as satisfying. Thanks for tips about pastry cutter, capers and addition of a smidgen of Veganaise–helpful improvements on an already delicious recipe. For anyone interested, I have also made with variety of sprouted lentils, and cannelini’s (since I didn’t have chickpeas on hand and needed a quick lunch). Just as scrumptious! One thing I haven’t done yet is toast the sunflower seeds. Angela, can you help me out with this —-does toasting these seeds, or others in your chia seed power bread (since I like to eat this salad with toasted seed bread for breakfast sometimes too) damage the nutritional value of the nut/seed oils? I’ve heard that toasting them cancels out the healthy benefits of the oils and can even cause a chemical reaction which renders them unhealthy. Is this temperature specific?

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Payton July 10, 2017 at 10:11 am

Technically my very first meal as a vegan and it didn’t disappoint, loved the flavors and how well it all worked!

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Angela Liddon July 10, 2017 at 12:47 pm

So glad to hear it was a success, Payton!

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