Ingredients
Scale
- 1 can (15 oz) organic chickpeas, rinsed and drained
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/2 cup cucumber, diced (preferably English)
- 1/2 cup plain Greek yogurt
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
- 4 whole wheat or spinach tortilla wraps
Instructions
- Rinse the canned chickpeas under cold water in a colander and pat dry.
- Dice the cherry tomatoes, cucumber, and red onion into small pieces.
- In a large bowl, combine chickpeas with chopped vegetables.
- In a separate bowl, whisk together Greek yogurt, lemon juice, salt, and pepper until smooth.
- Pour the dressing over the chickpea mixture and gently fold until evenly coated.
- Lay out tortilla wraps on a clean surface; spoon generous portions of the salad mixture onto each wrap before rolling tightly.
- Cut wraps in half diagonally for easy serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 wrap (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 5mg