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Mediterranean Chickpea Salad Wraps
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Mediterranean Chickpea Salad Wraps

Mediterranean Chickpea Salad Wraps

with Spinach, Tomato, and Cucumber

Looking for an easy dinner you can whip up in 15 minutes without ever turning on your oven or stove? These chickpea salad wraps check all the boxes! The ever-adaptable ‘banzo bean is mashed with mayo, mustard, hummus, paprika, lemon, and shallot to form a luscious salad. Then it’s wrapped up tight in flour tortillas with spinach, cucumber, and tomatoes for freshness in every bite. Once you’re finished with dinner, you’ll be delighted to find you have approximately zero pans or baking sheets to wash! Now that’s a wrap.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time10 minutes


serving amount

1 unit

Roma Tomato

1 unit

Persian Cucumber

1 unit


1 unit


13.4 ounce


4 tablespoon


(Contains Eggs)

4 tablespoon

Roasted Red Pepper Hummus

1 teaspoon

Smoked Paprika

2 teaspoon

Dijon Mustard

2 unit

Flour Tortillas

(Contains Soy, Wheat)

5 ounce


Not included in your delivery

1 tablespoon

Olive Oil




Nutrition Values

/ per serving
Calories900 kcal
Fat49 g
Saturated Fat8 g
Carbohydrate94 g
Sugar14 g
Dietary Fiber14 g
Protein20 g
Cholesterol25 mg
Sodium1870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Potato Masher
Paper Towel
Medium Bowl



• Wash and dry produce. • Drain and rinse chickpeas. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Halve, peel, and mince shallot. Thinly slice tomato into rounds. Thinly slice cucumber on a diagonal into rounds.

Make Chickpea Salad

• Place chickpeas in a large bowl and mash with a potato masher or fork until almost smooth. (It’s okay if there are still some larger pieces.) • Add mayonnaise, mustard, hummus, paprika, lemon zest, juice from half the lemon, half the minced shallot (you’ll use the rest later), ½ tsp salt (1 tsp for 4 servings), and pepper. Stir until thoroughly combined.

Warm, Toss & Assemble

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • In a medium bowl, toss together half the spinach, juice from remaining lemon, 1 TBSP of olive oil (2 TBSP for 4 servings), and as much of the remaining minced shallot as you like. Season with salt and pepper to taste. • Place tortillas on a clean work surface. Add ½ cup chickpea salad, remaining spinach, and as much tomato and cucumber as you like in a line on the bottom half of each tortilla. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to create wraps.


• Halve wraps on a diagonal; divide between plates. Serve spinach salad on the side. TIP: Add any remaining chickpea salad, tomato, and cucumber to your spinach salad!

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