Description
Bright, bold, and ready in minutes, these Moroccan Chickpea Salad Wraps are a fast, plant-based lunch packed with protein and spice. Mashed chickpeas are tossed with lemon, olive oil, and warm Moroccan-inspired spices, then wrapped in lettuce leaves or flatbread for a fresh, portable meal. It’s crunchy, savory, and totally meal-prep friendly.
Chickpeas: A great source of plant-based protein and fiber, helping to keep you full and support digestive health.
Olive Oil: Rich in heart-healthy monounsaturated fats and antioxidants; supports anti-inflammatory benefits.
Lemon Juice: High in vitamin C and adds brightness without added calories or sodium.
Fresh Veggies (Carrot, Red Onion, Parsley): Provide crunch, color, and a variety of vitamins and phytonutrients that support overall wellness.
Ingredients
1 can chickpeas (15 oz), drained and rinsed
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cinnamon
Salt and pepper, to taste
2 tablespoons chopped fresh parsley (or cilantro)
1/4 cup diced cucumber
1/4 cup diced red bell pepper or tomato
Lettuce leaves, pita, or flatbread for serving
Optional: pinch of cayenne, chopped olives or raisins for sweet-savory contrast
Instructions
Mash chickpeas: Drain and rinse chickpeas. In a medium bowl, lightly mash chickpeas with a fork or potato masher—leave a quarter of the chickpeas whole for texture. On a separate cutting board, dice cucumber, bell pepper (or tomato), and parsley.
Add flavor: Mix in olive oil, lemon juice, cumin, paprika, cinnamon, salt, and pepper. Stir until well combined.
Mix in veggies: Fold in cucumber, bell pepper (or tomato), and parsley. Adjust seasoning to taste.
Assemble: Spoon chickpea salad into lettuce cups, pita halves, or wrap in flatbread. Serve immediately or pack for later.
Notes
Add crunch: Top with sliced almonds or sunflower seeds.
Make it creamy: Stir in a spoonful of tahini or yogurt.
Meal prep: Store salad in the fridge up to 3 days; assemble wraps just before eating.
Wrap it up: Use collard greens, lavash, or tortillas if you’re out of pita or lettuce.
- Prep Time: 10
