Quick No-Cook Avocado and Chickpea Salad Wraps
A refreshing no-cook wrap combining ripe avocado, protein-rich chickpeas, and crisp vegetables with a zesty lime dressing. This Mediterranean-inspired no-cook recipe (vegetarian), ready in about 15 minutes, pairs ripe avocado, diced, canned chickpeas, drained and rinsed, red bell pepper, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 1 medium ripe avocado, diced
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 pieces large whole wheat tortillas
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, gently mash 1 medium diced ripe avocado with 1 can (15 oz) drained and rinsed chickpeas until combined but still chunky.
- Step 2: Add 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro to the avocado mixture.
- Step 3: Drizzle in 2 tbsp freshly squeezed lime juice and 1 tbsp extra virgin olive oil, then season with 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine all ingredients.
- Step 4: Lay out 4 large whole wheat tortillas and divide the avocado-chickpea salad evenly among them. Roll each tortilla tightly into wraps and slice diagonally to serve immediately.
