15-Minute No-Cook Chickpea Salad Wraps with Hummus and Veggies

Looking for a quick, satisfying meal that doesn’t require turning on the stove or oven? These chickpea salad wraps are the perfect solution. In just 15 minutes, you can whip up a creamy, flavorful filling using mashed chickpeas, hummus and a tangy dressing, then wrap it all up with fresh spinach, cucumber and tomato in soft flour tortillas.

This no-cook recipe is ideal for busy weeknights, picnics or a light lunch. The combination of smoky paprika, Dijon mustard and lemon juice gives the chickpea salad a bright, Mediterranean-inspired flavor. Plus, there’s almost no cleanup-just one bowl and a fork!

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Red Pepper HummusView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium bowl, add the drained chickpeas and mash them with a fork until mostly broken down but still a bit chunky.
2. Add the mayonnaise, Dijon mustard, red pepper hummus, smoked paprika, lemon juice, minced shallot, olive oil, salt and black pepper. Stir until well combined.
3. Lay the flour tortillas flat on a clean work surface. Divide the chickpea salad mixture evenly between the two tortillas, spreading it in a line down the center.
4. Top each with a handful of spinach, sliced cucumber and diced tomato.
5. Fold in the sides of the tortilla, then roll tightly from the bottom to form a wrap. Slice in half and serve immediately.

Recipe Tips

FAQ

Can I use a different type of tortilla?

Yes, you can use whole wheat, spinach or gluten-free tortillas if you prefer. Just make sure they are large enough to hold the filling.

How do I store leftover wraps?

It’s best to assemble the wraps just before serving to keep the tortillas from getting soggy. However, you can store the chickpea salad separately in the fridge for up to 2 days.

Can I add other vegetables?

Absolutely! Feel free to add shredded carrots, bell peppers or red onion for extra crunch and flavor.