Chickpea tuna wrap | This chickpea tuna wrap is tangy, flavourful, and refreshing. Made with fresh dill and green onion for brightness, and nori for a slight ocean like taste. Wrap it up in a large pita and enjoy it for lunch or a light dinner.
This chickpea tuna salad is the most refreshing way to eat chickpeas. I cooked dried chickpeas in my Instant Pot, then mashed them with vegan mayo, dijon mustard, and lemon for the dressing. I left some chickpeas whole for some texture.
Then I added fresh dill and sliced green onion for some freshness and colour. Then the secret to a slightly ocean like taste, nori. I blitzed up the nori in my small food processor to get small flakes, but you could also chop it or use scissors to cut it up.
My favourite wraps are Lebanese pita bread. They’re large, thin and perfect for holding lots of fillings like chickpea tuna and kale. Try adding my Vegan Tzatziki to the wrap, or dipping the wrap in it.
For a lower carb version, (chickpeas are high in carbohydrates themselves), try chickpea lettuce wraps. Wash a few leaves of romaine lettuce and cut off the ends. Add a few spoonfuls of the chickpea tuna salad to each leaf and eat like a taco or roll them up in the shape of cigars.
How to make chickpea tuna salad
Chickpeas are cheap, and versatile and make a satisfying plant based tuna salad alternative. It’s all about flavourings when mimicking tuna salad. First, cook dried chickpeas or drain and rinse a can of chickpeas.
Add the chickpeas to a bowl along with vegan mayo, dijon mustard and lemon juice for tang. Then add fresh dill and sliced green onion for freshness and vibrance. Add salt and pepper to taste. Then, add finely chopped nori, for a slightly ocean like taste.
Substitutes for vegan mayo in chickpea salad
Not everyone likes or has access to vegan mayo. You can still make delicious and creamy chickpea tuna salad without vegan mayo. I recommend using avocado, it will make the mixture creamy, and add flavour and vibrance.
You could experiment with using some hummus just to bind the ingredients together, or vegan yogurt for extra creaminess.
Can I use canned chickpeas?
Absolutely. For this recipe, you can use whatever kind of chickpeas works for you. Dried chickpeas are creamier on the inside than canned chickpeas, and canned chickpeas have more texture and are ready to go.
There is also no need to take the skins off the chickpeas unless you prefer them that way.
More about the ingredients in this recipe. The exact measurements are below.
Add all the chickpea salad ingredients to a bowl.
Use a large fork or a potato masher to mash the chickpeas and combine the ingredients. I leave some chickpeas mostly whole for texture.
Place a pita in front of you and add the chickpea salad.
Add a handful of kale or any other leafy green.
Wrap the bottom side of the pita tightly over the fillings. I don’t fold the sides in because the wraps that I use tend to break, but you can fold the sides in if you’d like.
Roll the pita the rest of the way up. Cut the wrap in half, or wrap it in parchment paper and then cut it in half if that is easier.
Enjoy the wrap on its own, or with a side of fries, chips, or vegetables and hummus.
Tips for making chickpea tuna salad
What to serve with chickpea salad
Enjoy the chickpea tuna wrap as is, or pack it with more fillings like avocado or cucumber.
Eat the wrap on its own or serve with a side of crispy french fries, sweet potato fries or chips for a satisfying crunch. Or, for a lighter side, have vegetables and hummus or guacamole.
For a lighter lunch or dinner, fill romaine lettuce leaves with the chickpea tuna, instead of serving it in a wrap.
The chickpea tuna is also great on toast, served open faced, or in a toasted sandwich with bread instead of a wrap.
Chickpea salad is great for meal prep! Store in an air tight container or bag in the fridge for up to 4 days.
Yes, you can prepare chickpea tuna filling in advance. Store it in the refrigerator and assemble wraps when ready to eat for a quick meal.
Yes, chickpea tuna wraps are a good source of plant-based protein, thanks to the protein content in chickpeas.
Yes, adding avocado to chickpea tuna wraps adds creaminess and extra nutrients. It’s a delicious and healthy addition.
Chickpea Tuna Wrap
- 1 cup chickpeas canned or cooked dried chickpeas
- 3 tablespoons vegan mayo
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice
- 2 tablespoons green onion sliced
- 1 ½ teaspoons fresh dill chopped
- 2 teaspoons nori finely chopped
- salt and pepper to taste
- 1 Lebanese pita regular pita or a wrap will work
- 1 handful kale
- Add the chickpeas, vegan mayo, mustard, lemon juice, green onion, dill, nori, salt, and pepper to a bowl and mash with a large fork or masher. I leave some chickpeas mostly whole for texture.
- Add the chickpea salad to the center of a large pita, spreading it evenly to the sides. Add a handful of kale.
- Fold the bottom of the pita over the fillings. Continue tightly rolling the wrap all the way. Cut it in half and serve.
- Wrap the wrap in tin foil, or parchment paper, if that makes it easier to eat.
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