Mediterranean Chickpea Salad Wrap

This wrap is packed with both protein and fiber and is also a plant-based alternative!

(Serves 2 wraps)


  • 13.4 oz chickpeas drained
  • 1/2 shallot, minced
  • 1/2 lemon
  • 3 tbsp mayo
  • 1 tsp smoked paprika
  • 1 tbsp dijon mustard
  • 1 roma tomato, chopped
  • 1 persian cucumber, chopped
  • A few pieces of spinach or other greens (optional)
  • 2 flour wrap tortillas (can be gluten-free, if needed)
  • 4 tbsp red pepper or regular hummus


  1. Place drained and dried chickpeas in a bowl. Mash chickpeas with a potato masher or fork until almost smooth
  2. Add mayo, mustard, paprika, lemon zest for 1/2 lemon, lemon juice from 1/2 lemon, minced shallot, and a pinch of salt and pepper. Mix to combine.
  3. Warm up tortillas in microwave, if desired.
  4. Spread 2 tbsp hummus on each tortilla. Add 1/2 cup chickpea salad and spinach leaves. Add in as much tomato and cucumber as you wish into tortilla. Fold up to create wrap.
  5. Enjoy!