Vegan Chickpea Salad Wraps

By AislePrompt Editorial · ·

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 refreshing and protein-packed chickpea salad wrapped in crisp lettuce leaves, perfect for a light vegan lunch or snack. This vegan recipe, ready in about 15 minutes, pairs canned chickpeas, vegan mayonnaise, celery stalk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 International cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, mash 1 can (15 oz) drained and rinsed chickpeas with a fork until partially mashed but still chunky.
  2. Step 2: Add 3 tbsp vegan mayonnaise, 1 finely diced celery stalk, 2 tbsp finely diced red onion, 1 tbsp lemon juice, and 1 tsp dijon mustard to the mashed chickpeas. Mix well until combined.
  3. Step 3: Stir in 1 tbsp chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper for seasoning, mixing thoroughly.
  4. Step 4: Lay out 8 butter lettuce leaves on a clean surface. Spoon the chickpea salad evenly onto each leaf, about 2-3 tbsp per leaf.
  5. Step 5: Top each wrap with 1/4 cup shredded carrot evenly divided among the wraps for added crunch and color.
  6. Step 6: Fold the lettuce leaves over the filling to form wraps and serve immediately for a fresh, no-cook vegan meal.

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