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Chickpea “Tuna” Salad Wraps

These vegetarian "tuna" salad wraps use chickpeas instead of tuna.
chickpea salad wraps
  • Yield 2 servings
  • Prep Time 5 minutes
  • Cook Time 5 minutes


  • 1 15-oz. can chickpeas, drained and rinsed
  • 1 large celery rib, minced
  • 1/4 cup diced red onion
  • 2 tbs. fresh dill, chopped
  • 1 sheet nori, chopped
  • 1/4 cup full-fat Greek yogurt
  • 2 tsp. Dijon mustard
  • 1/2 tsp. sea salt
  • 2 10-in. sprouted-grain tortillas (or gluten-free tortillas of choice)
  • 2 cups arugula


In a medium bowl, combine the drained chickpeas and the celery, red onion, dill, and nori.
In a small bowl, mix the yogurt, mustard, and salt. Add the yogurt mixture to the chickpea mixture and stir to mix well.
Place a tortilla on each of two plates. Scoop about a cup of the chickpea salad into the middle of each tortilla, top with a cup of arugula, and then fold in the sides and roll up.
Serve immediately, or wrap tightly in wax paper and serve within two days.

For more healthy sandwich recipes, go to “Plant-Forward Sandwich Recipes”.

Photography by: Terry Brennan; Food Styling: Betsy Nelson

Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


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