Chickpea Greek Salad Wraps

Serves 4 · 20 min prep · 5 min cook

Ingredients

• 4 large whole-wheat or spinach wraps
• 1 (15 oz) can canned chickpeas, drained and rinsed
• 1 cup English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/3 cup Kalamata olives, pitted and chopped
• 1/4 cup red onion, finely diced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 garlic clove, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup plain Greek yogurt

Instructions

1. 1Pat the drained chickpeas dry with a clean towel, then tip them into a large mixing bowl and lightly mash half with a fork so some stay whole for texture.
2. 2Add the diced cucumber, halved cherry tomatoes, chopped Kalamata olives, finely diced red onion, crumbled feta, chopped parsley, and chopped dill to the bowl with the chickpeas.
3. 3In a small jar or bowl, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, minced garlic, kosher salt, and black pepper until the dressing looks glossy and emulsified.
4. 4Pour the dressing over the chickpea mixture and toss gently until every piece is coated and the salad smells bright with citrus and herbs.
5. 5Taste and adjust salt or lemon if needed; the filling should taste sunny and briny, not bland.
6. 6Warm the wraps one at a time in a dry skillet over medium heat for about 20–30 seconds per side until pliable, or microwave briefly under a damp towel.
7. 7Spread a thin layer of plain Greek yogurt down the center of each warm wrap to act as a creamy base and moisture barrier.
8. 8Spoon a generous mound of the chickpea Greek salad down the middle of each wrap, leaving a border so nothing spills when rolling.
9. 9Fold in the sides, then roll tightly from the bottom up like a burrito; slice each wrap in half on a slight diagonal if packing for work.
10. 10Serve immediately at room temperature, or wrap snugly in parchment for a portable midday meal that holds well for several hours.