Chickpea Salad Wraps With Tahini Ranch Dressing

This chickpea salad wrap with tahini ranch dressing is my current favorite lunch. It’s the perfect plant-based dish to bring to picnics, potlucks, and barbecues. Bring along some tortillas (or a head of lettuce for lettuce wraps) and these wraps will be gone in no time!

Chickpea Salad Wraps With Tahini Ranch Dressing

vegan chickpea wraps

You might also love this Quick & Yummy Vegan Dinner: Chickpeas in Spicy Sauce 


For the tahini ranch dressing:

  • 1/3 cup tahini
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  • 1 clove minced garlic
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 cup fresh dill, chopped finely
  • 1 tablespoon chickpea miso paste (or white miso paste)

For the chickpea salad:

  • 3 cups chickpeas
  • 1/2 red onion, diced finely
  • 2 carrots, peeled and diced
  • 2 celery sticks, diced
  • 4 tortillas, pitas, or flatbreads  (or, a head of lettuce for lettuce wraps)


  1. To make the dressing, combine all of the ingredients in a bowl and whisk throughly.
  2. Chop 1 cup of chickpeas into fine pieces.
  3. In a large bowl, toss together the whole chickpeas, chopped chickpeas, onion, carrots, and celery
  4. Coat the chickpeas and vegetables with dressing.
  5. Serve in a wrap or  on a lettuce leaf! Store leftovers in a covered container in the refrigerator.

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