Chickpea Salad Wrap


Chickpea Salad Wrap

This is one of my favorite, easy, go-to recipes. I buy bulk organic dry garbanzo beans.

This is such a great recipe because it's so versatile. You can add or subtract pretty much anything to your liking or use whatever you need to get rid of that you have on hand. The basics are that you need are a little crunch and a little sweet, along with some spices.  Quite honestly, you can go without the spices in a pinch.


  • 1 Cup Cooked Garbanzo Beans
  • 1/2 cup vegenaise or other vegan mayo
  • 5 grapes--cut in half I like to sub dates, apricots, or apples
  • 1 Celery--chopped
  • 1/4 cup Walnuts--chopped
  • 1/4 Small chopped red onion
  • 2 Tbsp Relish
  • 1/2 tsp Garlic Powder
  • 1 Soft Tortilla


  1. Rinse chickpeas and drain well. Even taking a towel to absorb the moisture is a good idea. There's nothing worse than watered down chickpea salad.  I like to mash my chickpeas, but leave some whole for texture. Add all of your other ingredients and mix. Serve in tortilla, on toasted bread, or just have it plain. It's good with lettuce, avocado, tomato to top.

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