Chickpea Salad Wraps - A Rainbow of Health!
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Chickpea Salad Wraps – A Rainbow of Health!

With Spring here and the weather warming up it’s time for a cool and refreshing lunch!

Chickpeas have to be one of the most amazing beans around!

Heck, you can make breakfast with them…lunch with them…of course dinner AND dessert!  But healthy for you?  Chickpeas may have more health benefits than you even realize.  Stop it already!!

One cup of cooked chickpeas contains 269 calories, 45 grams of carbohydrate, 15 grams of protein, 13 grams of dietary fiber, 4 grams of fat and 0 grams of cholesterol.

Besides being an excellent vegan and gluten-free source of protein (enter here: “Where do you get your protein from??”) and fiber, chickpeas also contain exceptional levels of iron, vitamin B-6 and magnesium.  Each cup of cooked chickpeas (also known as – garbanzo beans) contains 15 grams of protein.

Rainbow Chickpea Salad Wraps

A Few Health benefits of Chickpeas

  • The high fiber, potassium, vitamin C, and vitamin B-6 content all support heart health.
  • Research shows that including chickpeas in the diet lowers the amount of low-density lipoprotein (LDL) cholesterol in the blood.
  • Choline is a very important and versatile nutrient in chickpeas that help with sleep, muscle movement, learning and memory.
  • Because of their high-fiber content, chickpeas help to prevent constipation and promote regularity for a healthy digestive tract.

I love chickpeas on a salad, or adding whole or pureed chickpeas to soup.  Roasted up, chickpeas make a fun snack!  The options of what

you can do to chickpeas is endless!

On weeks when we are trying to keep it light and healthy I love whipping this up on the weekend and packing for lunch all week.  It’s simple to throw together and perfect for these warmer days.

Rainbow Chickpea Salad Wraps

Print Recipe
Serves: 10-12 Cooking Time: 15 Minutes


  • 2 15 oz. cans of Chickpeas, drained
  • 2 Carrots, shreded
  • 1 Head of Lettuce, shredded
  • 1 cup Red Cabbage, shredded
  • 1 Yellow Bell Pepper, sliced
  • 1/4 Raw Almonds (or Walnuts), chopped
  • 14 oz. bag Edamame Shelled Soybeans
  • 1/2 cup Vegan Mayo (or hummus)
  • 1 tsp Dijon Mustard
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Garlic Powder
  • 1 tsp Organo
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper
  • Romain Lettuce for wraps, rinsed and cleaned
  • Sprouts (optional)
  • Sriracha (optional)



Microwave edamame per directions on the bag. Set aside once done.


In a food processor or with a potato masher, pulse or mash chickpeas well leaving a few whole chickpeas.


Pour into a large mixing bowl and add the rest of the ingredients, mixing well. Add more vegan mayo if needed.


To serve spoon into romaine lettuce, top with sprouts and sriracha.


Store in a covered container for up to five days.

Come on weekend!

Who else is ready for the weekend?  Big plans?

I can’t wait to spend some time in the kitchen, my favorite place in the house.  On the menu this weekend for breakfast – Chickpea Scramble Breakfast Enchiladas!  OMG I can’t wait! Looking forward to sharing the recipe next week!


Just a quick shout out to my pups on National Puppy day! They make us laugh, drive us nuts, but in the end – they are family!!  Remember to hug your pups today.

Stay healthy!

Kate XO

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