Chickpea Ranch Wraps

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!




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.
If you give this recipe a try, take a photo and tag #crueltyfreefamily and/or #pleasepassthepeace. We are so excited to see your recreations!