Vegan Chickpea Salad Wraps

Vegan Chickpea Salad Wraps
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Cuisine: Vegan
Techniques: Any / None
Occasions: Any, Picnic
Diet Types: Vegetarian Vegan Gluten Free
Prep Time: 0 hr 10 min
Cook Time: 0 hr 0 min
Yield: 3 Serving(s)
Main Ingredients: Beans, Vegetables
Tags: Any, Local / Organic Friendly, Lunch / Light Main


  • 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


  • Preheat oven to 325F and toast the sunflower seeds for about 11 minutes.
  • 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.
Notes: Vegan, fat-free, gluten-free, nut-free, oil-free, refined sugar-free, soy-free
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This sounds delicious. My husband loves garbanzo beans. We had a vegan chickpea salad a while back made by Vegan Comfort from Jacksonville, Fl. It was fantastic. I love vegan food.
11/27/2015 1:47:00 AM
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Soybean oil is the most widely used edible oil in the US. From mayonnaise and salad dressings to processed cheese products and dessert frostings, soybean oil can be found listed in the ingredients of many products.