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Chickpea Salad Wrap

Chickpea Salad Wraps

Wraps filled with a fresh and flavorful chickpea salad.  Perfect for picnics or a bento.

Makes 4 to 6 wraps.

Author Rachael Hutchings, www.LaFujiMama.com


  • 1/2 cup mayonnaise
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon garlic powder
  • 1 can (15.5-ounces) chickpeas, rinsed and drained
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped red onion
  • Salt and pepper
  • 4 to 6 wraps
  • Butter or bibb lettuce leaves, washed and dried


  1. Whisk together the mayonnaise, rice wine vinegar, and garlic powder in a small bowl, then set it aside.

  2. In a medium bowl, lightly mash the chickpeas with a potato masher or fork.  Make sure not to mash the chickpeas too much.  You should have a variety of sized pieces.

  3. Add the celery, carrot, and onion and toss lightly to combine.  Add the mayonnaise dressing and stir everything together.  Add salt and pepper to taste.  Cover and chill the salad for at least 1 hour to allow the flavors to develop.

  4. When ready to serve, place 2 to 3 lettuce leaves on the botto half of each wrap.  Top each with a few heaping tablespoonfuls of chickpea salad.  Fold over the sides of the wrap, then roll up from bottom to top.  Repeat with the remaining wraps.  The wraps can be wrapped in parchment paper and packed in a bento or picnic, or can be served immediately.

Recipe Notes

  • If using BFree wraps, briefly heat each wrap in a skillet on the stove, or in the microwave, before using to make the wraps more pliable so that they won't crack when you roll them.