Mediterranean Chickpea Salad Wrap

This no-cook lunch is quick, nutritious, vegetarian, and adaptable for vegan diets by omitting feta cheese. It requires no heating and can be prepared in under 10 minutes.

No-Cook Mediterranean Chickpea Salad Wrap

Ingredients:

1 can (15 oz) chickpeas, rinsed and drained
1/2 cup cherry tomatoes, quartered
1/2 cucumber, diced
1/4 red onion, finely chopped
1/4 cup Kalamata olives, pitted and sliced
1/4 cup feta cheese, crumbled (optional for vegan)
2 tablespoons fresh parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
4 large whole wheat or spinach wraps
1 cup baby spinach or mixed greens

Directions:

In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, feta cheese (if using), and parsley.
Drizzle olive oil and lemon juice over the mixture, then sprinkle oregano, salt, and pepper.
Toss gently until all ingredients are evenly coated.
Lay out each wrap on a flat surface. Place a handful of baby spinach or mixed greens onto each wrap.
Spoon the chickpea salad mixture evenly over the greens.
Fold the sides of the wrap inwards and roll tightly from the bottom up to form a wrap.
Cut in half if desired and serve immediately.

Nutrition Information (per serving, makes 4 servings):