I love how fresh and light these chickpea salad wraps feel, especially on a warm day. They’re a great way to enjoy a healthy meal that’s full of flavor and super satisfying. I can’t wait for you to try this recipe and see how simple it is to make something tasty and good for you.
Most of the ingredients in this recipe are easy to find, but if you haven’t used fresh dill before, it’s a great herb that adds a bright, slightly tangy flavor. Avocado might be a little soft when ripe, so look for one that gives a bit when you gently squeeze it. Cherry tomatoes and cucumbers are common in most supermarkets, but picking fresh, firm ones will make your wraps taste even better.

Ingredients For Chickpea Salad Wraps With Avocado Dill Sauce
Chickpeas: These are small, round beans that add protein and a nice texture to the salad.
Avocado: A creamy fruit that makes the sauce smooth and adds healthy fats.
Dill: A fresh herb that gives the sauce a bright, slightly tangy flavor.
Red onion: Adds a bit of sharpness and crunch to the salad.
Cucumber: Provides a cool, crisp texture.
Cherry tomatoes: Small, sweet tomatoes that add juiciness and color.
Olive oil: Adds richness and helps blend the sauce.
Lemon juice: Brings a fresh, zesty flavor to the sauce.
Lettuce leaves or wraps: Used to hold the salad and make it easy to eat.
Technique Tip for This Recipe
One of the most helpful little moves in this Chickpea Salad Wraps With Avocado Dill Sauce Recipe is how you mash the avocado. Getting that creamy texture just right makes the whole dish taste so fresh and smooth. Here’s a simple way to mash an avocado like a pro:
- Cut the avocado in half and remove the pit.
- Use a spoon to scoop the soft green flesh into a bowl.
- Take a fork and press down gently, mashing the avocado against the sides of the bowl.
- Keep mashing until you get a creamy but slightly chunky texture—kind of like thick guacamole.
Why does this help? When the avocado is mashed well, it mixes better with the lemon juice, olive oil, and dill in the sauce. That means every bite of your chickpea salad wrap will be full of flavor and a nice balance of creamy and fresh. Plus, if the avocado is too chunky or not mashed enough, the sauce won’t spread evenly, and some bites might feel dry or uneven.
A little tip from me: the first time I made this, I mashed the avocado too much and ended up with a super smooth paste. It was tasty, but I missed having little soft chunks to bite into. Now I stop mashing when it looks creamy but still has some texture. It makes the wraps feel more homemade and fun to eat.
Also, if your avocado is a bit underripe and hard to mash, try microwaving it for 10 seconds wrapped in a paper towel. It softens just enough to mash easily without cooking it. This trick saved me once when I was in a hurry!
Suggested Side Dishes
Alternative Ingredients
chickpeas - Substitute with white beans: White beans have a similar texture and mild flavor, making them a great alternative.
avocado - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, similar to avocado.
fresh dill - Substitute with fresh parsley: Fresh parsley offers a different but complementary herbal note.
red onion - Substitute with green onions: Green onions have a milder flavor and add a nice crunch.
cucumber - Substitute with zucchini: Zucchini has a similar texture and can be used raw in salads.
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and flavor to cherry tomatoes.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and neutral flavor.
lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.
lettuce leaves - Substitute with collard greens: Collard greens are sturdy and can hold fillings well, similar to lettuce leaves.
Other Alternative Recipes Similar to This Recipe
How to Store / Freeze This Recipe
To store the chickpea salad wraps, first ensure the chickpea mixture is kept separate from the lettuce leaves or wraps. This prevents the wraps from becoming soggy.
Transfer the chickpea mixture to an airtight container. This will keep it fresh and maintain its flavors.
Place the container in the refrigerator. The chickpea mixture can be stored for up to 3 days.
For the lettuce leaves, wash and dry them thoroughly. Store them in a separate container lined with a paper towel to absorb any excess moisture.
If you prefer using wraps instead of lettuce leaves, keep them in their original packaging or an airtight container to maintain their softness.
When ready to serve, simply spoon the chickpea mixture onto the lettuce leaves or wraps and roll them up.
To freeze the chickpea salad mixture, place it in a freezer-safe container or a heavy-duty freezer bag. Label it with the date to keep track of its freshness.
The chickpea mixture can be frozen for up to 2 months. When you’re ready to use it, thaw it in the refrigerator overnight.
Note that the texture of the avocado may change slightly after freezing, but the flavors will remain intact.
Avoid freezing the lettuce leaves or wraps, as they do not freeze well and will lose their texture.
Once thawed, give the chickpea mixture a good stir to reincorporate any separated ingredients before serving.
How to Reheat Leftovers
Use a microwave: Place the chickpea salad wraps on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. This method is quick but may slightly alter the texture of the lettuce leaves.
Oven method: Preheat your oven to 350°F (175°C). Wrap the chickpea salad wraps in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes. This method helps maintain the texture of the lettuce leaves and the avocado dill sauce.
Stovetop: Heat a non-stick skillet over medium heat. Place the chickpea salad wraps in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can give a slight crisp to the wraps.
Air fryer: Preheat your air fryer to 350°F (175°C). Place the chickpea salad wraps in the air fryer basket and heat for 3-5 minutes. This method is efficient and helps retain the freshness of the vegetables.
Steaming: If you prefer a gentle reheating method, use a steamer. Place the chickpea salad wraps in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method helps maintain the moisture and texture of the lettuce leaves and avocado dill sauce.
Best Tools for This Recipe
Fork: Used to mash the avocado until smooth.
Mixing bowl: Needed to combine and mix the avocado dill sauce ingredients.
Mixing bowl: Used to combine the chickpeas, red onion, cucumber, and cherry tomatoes.
Knife: Essential for chopping the dill, red onion, and cucumber, and halving the cherry tomatoes.
Cutting board: Provides a surface for chopping and dicing the vegetables.
Measuring cups: Used to measure out the dill, red onion, cucumber, and cherry tomatoes.
Measuring spoons: Used to measure the olive oil and lemon juice.
Spoon: Helps to mix the avocado dill sauce with the chickpea mixture and to spoon the mixture onto the lettuce leaves or wraps.
Lettuce leaves or wraps: Used to hold the chickpea salad mixture for serving.
How to Save Time on Making This Recipe
Prepare ingredients in advance: Chop the red onion, cucumber, and cherry tomatoes ahead of time and store them in the fridge.
Use a food processor: Quickly mash the avocado and mix the dill, lemon juice, and olive oil using a food processor.
Pre-wash lettuce leaves: Wash and dry the lettuce leaves or wraps in advance to save time during assembly.
Batch cook chickpeas: Cook a large batch of chickpeas and freeze portions for future use.
Assemble just before serving: Keep the chickpea mixture and lettuce leaves separate until ready to serve to maintain freshness.

Chickpea Salad Wraps With Avocado Dill Sauce
Ingredients
Main Ingredients
- 1 can chickpeas drained and rinsed
- 1 avocado peeled and pitted
- ¼ cup fresh dill chopped
- ¼ cup red onion finely chopped
- ¼ cup cucumber diced
- ¼ cup cherry tomatoes halved
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 4 large lettuce leaves or wraps
Instructions
- In a bowl, mash the avocado with a fork.
- Add the dill, lemon juice, olive oil, salt, and pepper. Mix well.
- In another bowl, combine chickpeas, red onion, cucumber, and cherry tomatoes.
- Add the avocado dill sauce to the chickpea mixture and stir to combine.
- Spoon the mixture onto lettuce leaves or wraps.
- Roll up and serve immediately.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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