Description
These vegan chicken salad wraps are a delicious, plant-based twist on a classic. Packed with flavor, protein-rich chickpeas, and a creamy, tangy dressing, they’re perfect for a healthy lunch or light dinner.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup chopped fresh parsley
- 4 large lettuce leaves or tortilla wraps
- Optional: 1/4 cup dried cranberries
- Optional: 1/4 cup chopped walnuts or almonds
- Optional: 1 avocado, sliced
- Optional: 1/4 cup shredded carrots
Instructions
- Rinse chickpeas thoroughly in cold water.
- Mash chickpeas in a large bowl until flaky but slightly chunky.
- Add vegan mayo, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper. Mix well.
- Fold in diced celery, red onion, and chopped parsley. Mix until evenly combined.
- Prepare lettuce leaves or warm tortilla wraps.
- Spoon chickpea salad onto each leaf or wrap.
- Add any optional ingredients like cranberries, nuts, avocado, or shredded carrots.
- Roll or fold wraps to encase the filling. Use a toothpick if needed.
- Serve immediately or chill for up to 2 hours before serving.
Notes
Let the chickpea salad sit in the fridge for 30 minutes before serving for enhanced flavor. Don’t over-mash chickpeas to maintain a nice texture. Use gluten-free wraps or lettuce for gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 wrap
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan chicken salad, wraps, chickpea salad, plant-based, healthy lunch