This Chickpea Pita Wrap recipe is a healthy lunch with fresh cucumbers, tomatoes, chickpeas, and kalamata olives in a tangy Greek vinaigrette. Vegan, gluten free, & healthy. This makes a great lunch or dinner, loaded with plant based protein. Serve with fresh hummus for a fantastic flavorful meal.
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I’ve been all about the healthy crunchy wraps lately! I love this chickpea pita wrap because it’s kind of a kitchen sink dinner – throw all your veggies in a bowl, toss with vinaigrette, slather on the hummus, and stuff in a pita. It’s a bright & fresh meal for anytime of day.
This Hummus Chickpea Pita Wrap Is:
- Bright
- Fresh
- Crunchy
- Tangy
- Healthy
- Loaded with Veggies
- Vegetarian, Meatless, Gluten Free, and Vegan
Make Your Pita Wrap Vegetarian for a Healthy Version
This vegetarian pita wrap recipe is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegetarian cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegetarian recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless meals for your table.
What’s In This Chickpea Hummus Pita Wrap?
- Lettuce, Spinach, Cucumber, Tomatoes, Onions – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- No Salt Added Chickpeas: one of my favorite pantry staple ingredients! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
- Hummus of choice – you can check out all my hummus recipes here on The Herbeevore!
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Red Wine Vinegar: I used red wine vinegar for the marinade to give this dish a really nice bright Mediterranean flavor – for that, this red wine vinegar is my go-to!
- Oregano: a spice I always put in my chili, tacos, or fajitas! This dried oregano has a bright and earthy flavor, and goes so well with the roasted vegetables.
- 1/2 teaspoon dried basil
- Pita Bread – We usually get a few packs of this pita bread while shopping – it’s rolls your wraps super tight and has a great pocket to load those veggies in!
A No-Cook Lunch Wrap Recipe That’s Perfect for Summer
This no-cook chickpea lunch wrap is a quick and simple recipe. I love a good no-cook recipe for those days when I’m not feeling like standing around the stove, or for summer nights when it’s too hot to cook. I have a whole collection of recipes that require zero cooking at all, check them out here! This chickpea pita wrap comes together in about 10 minutes, and doesn’t require the stove or microwave to make. Just some fresh produce and a few pantry staple ingredients and you have a healthy meal ready in no time. And very little to clean up afterwards… an added bonus!
How Do I Make a This Chickpea Hummus Pita Recipe?
- In a large serving bowl, add all the salad ingredients and toss well to combine.
- To make the dressing, add all the red wine vinaigrette ingredients to a mason jar (or other air tight container) and seal the lid. Shake vigorously until ingredients are well mixed and dressing is combined. Pour over the salad ingredients.
- Place pita bread on a plate, and carefully open half of the pita along the seam, so you can stuff things inside the pocket. Be careful not to open it all the way, or the wrap will have trouble staying together as you eat.
- Spread 1 tablespoon of hummus in each pita, and use 1/4 of the chickpea salad mixture. Only fill the pita halfway. Roll the pita up into a wrap, slice in half, and enjoy!
What Flavor Hummus Should I Use?
Answer: your favorite one! Here are some of my favorite hummus recipes… which are super simple to make, and way less expensive than store-bought.
Triple Garlic Hummus Recipe with Tahini (Vegan, Gluten Free)
Carrot Hummus without Tahini Recipe (Vegan, Gluten Free)
Easy Olive Hummus Dip Recipe (Vegan, Gluten Free, High Protein)
Oil Free White Bean Hummus Recipe (Vegan, Gluten Free)
Beet Hummus Recipe (Vegan, Gluten Free, High Protein)
Get the Same Ingredients for Greek Chickpea Pita Wrap
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this vegan and gluten free chickpea hummus pita wrap recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!
Chickpea Pita Wrap with Hummus
Ingredients
For the Greek Salad
- 3 cups iceberg lettuce
- 3 cups fresh spinach
- 1 14-ounce can low sodium chickpeas drained and rinsed
- 1 cucumber diced
- 1 cup cherry tomatoes sliced
- 1/4 cup red onion sliced
- 1/3 cup feta cheese or see note below for a vegan feta cheese recipe
For the Red Wine Vinaigrette Dressing
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 2 cloves garlic pressed
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
For the Chickpea Pita Wrap
- 1/3 cup hummus
- 4 pieces pita bread
Instructions
- In a large serving bowl, add all the salad ingredients and toss well to combine.
- To make the dressing, add all the red wine vinaigrette ingredients to a mason jar (or other air tight container) and seal the lid. Shake vigorously until ingredients are well mixed and dressing is combined. Pour over the salad ingredients.
- Place pita bread on a plate, and carefully open half of the pita along the seam, so you can stuff things inside the pocket. Be careful not to open it all the way, or the wrap will have trouble staying together as you eat.
- Spread 1 tablespoon of hummus in each pita, and use 1/4 of the chickpea salad mixture. Only fill the pita halfway. Roll the pita up into a wrap, slice in half, and enjoy!
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
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