Mediterranean Chickpea Wrap with Two Delicious Dressings

An easy vegan dinner or lunch recipe that will satisfy everyone - Try it as a wrap or a flatbread pizza!

This Mediterranean chickpea wrap is filled with sun-dried tomatoes, artichoke hearts, chickpeas, and creamy vegan feta. It's fresh, flavorful, and makes an easy and satisfying lunch or dinner that's easy to put together.

But here's where things get interesting: I make this wrap with two different dressings. My favorite is a creamy lemon tahini dressing, while my husband prefers a simple lemon and olive oil dressing. We couldn't agree on which was better, so I took both versions to school and asked my fellow teachers to taste them. They were split too!

Besides being delicious, this easy vegetarian wrap is packed with plant-based protein, fiber, iron, and other nutrients. It's the kind of healthy lunch I love making when I want something that tastes like it came from a restaurant but that I can make at home. This easy-Greek inspired wrap is quick, filling, and full of Mediterranean flavor.

Why You’ll Love This Recipe

Quick, easy, and incredibly nutritious. This Mediterranean chickpea wrap comes together in about 15 minutes and is packed with plant-based protein, fiber, iron, and magnesium. It's a healthy, satisfying lunch that will keep you fueled through a busy afternoon.

Restaurant-quality flavor at home. Sun-dried tomatoes, artichoke hearts, chickpeas, and vegan feta create a wonderful combination of tangy, savory Mediterranean flavors. It tastes like something you'd order at your favorite café, but it's easy to make in your own kitchen.

One recipe, two completely different flavors. Make it with creamy lemon tahini dressing for a rich, nutty flavor, or choose lemon and olive oil for something lighter and brighter. Same ingredients, two delicious ways to enjoy them!t you could buy at the local sandwich shop!

Cat’s Tips

• Choose good-quality ingredients for the Dressing. This recipe uses a few simple ingredients so the dressing is the star of the show. Be sure to use good quality olive oil, for the olive oil based dressing, and a high quality tahini for the tahini based dressing.

• Make it your own. Add fresh spinach, arugula, cucumbers, or any vegetables you have on hand. This is a great recipe for experimenting with different flavors and textures.

• This is perfect for vegan mealprep. Prepare the chickpea filling ahead of time and refrigerate it separately from the dressing. Assemble your wrap when you're ready to eat so the bread doesn't get soggy. This makes enough wraps for almost a weeks worth of lunches.

Serving Suggestions

• Try it as a flatbread pizza! Instead of rolling everything into a wrap, spread the chickpea mixture over flatbread and serve it open-faced. It's a fun way to enjoy the same Mediterranean flavors in a completely different way.

• Turn it into a Mediterranean bowl. Skip the wrap and serve the chickpea mixture over quinoa, rice, or fresh greens. Finish with either dressing for a satisfying lunch or light dinner.

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Greek Style Vegan Wrap with Two Different Dressings

Yield: 4-6

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

For the Filling

• 1-15 ounce can chickpeas/garbanzo beans
• 1-15 ounce can or jar artichoke hearts (I used the ones in water not oil)
• 1/2 cup sun dried tomatoes. I like the ones in oil but I drain them before using. You can use the dried ones not in oil,they will work fine.
• 1/4 cup fresh parsley
• Vegan feta cheese for garnish
• Lavash bread or other wraps or flatbread for "pizza" style

For the Tahini Lemon Dressing

• 1/2 cup good quality tahini
• 1/4 to 1/2 cup of fresh lemon juice
• 1/4 teaspoon of garlic powder
• 3/4 teaspoon of salt

For the Lemon-Olive Oil Dressing

• 2 Tablespoons olive oil
• Juice of 1 lemon
• ½ teaspoon garlic powder
• 1/4 teaspoon salt

Instructions

1. To mix up the lemon-olive oil dressing, combine 2 tablespoons olive oil, the juice of 1 lemon, 1/2 teaspoon of garlic powder and 1/4 teaspoon of salt in a bowl and mix well.
2. To mix up the tahini-lemon dressing, combine 1/2 cup of a good quality tahini, 1/4 to 1/2 cup of fresh lemon juice, 1/4 teaspoon of garlic powder, and 3/4 teaspoon of salt in a bowl and mix well. Be sure to stir the tahini when you are taking it out of the jar because it will separate.
3. To make the filling: drain the garbanzo beans and rinse them until there are no more bubbles while rinsing. Add them to a food processor.
4. Drain 1/2 cup of sundried tomatoes (drain if using the packed in oil kind) and add them to a food processor.
5. Drain a jar or can of artichoke hearts and add them to a food processor.
6. Prepare the filling mixture by using the pulse function on the food processor until you have a chopped but chunky filling.
7. Add in 1/4 cup of fresh parsley and pulse a few more times.
8. To put the wrap together mix the filling with the dressing of your choosing in a bowl before you put it in the wrap. (Try both to see which you like!)
9. Once the dressing and filling are combined add them to the wrap of your choice sprinkle with vegan feta and wrap up! NOTE- I only put feta on the olive oil version, I think the tahini dressing is flavorful enough on its own.
10. If you would rather serve it as a flatbread pizza just top a flatbread or vegan naan bread with the filling and sprinkle with vegan feta cheese. You can warm them up in the oven or serve room temperature.
11. Enjoy!

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