Chickpea Salad Wraps with Tahini Dressing

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick, plant-based wrap combining chickpeas, fresh vegetables, and a zesty tahini dressing, perfect for a healthy lunchbox meal. This Mediterranean-inspired vegetarian recipe, ready in about 15 minutes, pairs canned chickpeas, cucumber, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

1 can (15 oz), drained and rinsed canned chickpeas
1 small, diced into 1/4-inch cubes cucumber
10, halved cherry tomatoes
1/2, diced into 1/4-inch pieces red bell pepper
2 tbsp, finely chopped fresh parsley
4 medium-sized whole wheat tortillas
3 tbsp tahini
2 tbsp lemon juice
2 tbsp water
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a medium bowl, mash 1 can (15 oz) of drained and rinsed chickpeas lightly with a fork, leaving some texture.
Step 2: Add 1 small diced cucumber, 10 halved cherry tomatoes, 1/2 diced red bell pepper, and 2 tbsp chopped fresh parsley to the chickpeas. Stir gently to combine.
Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 2 tbsp water, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and pourable.
Step 4: Pour the tahini dressing over the chickpea mixture and toss until everything is evenly coated.
Step 5: Lay out 4 whole wheat tortillas and evenly distribute the chickpea salad onto the center of each tortilla.
Step 6: Fold the sides over and roll tightly to form wraps. Cut in half and serve immediately or pack in a lunchbox for later.