Chickpea Pita Wrap with Hummus

vegetarian chickpea pita wrap recipe with hummus greek hummos wrap with cucumber tomatoes feta cheese onion and red wine vinaigrette

5 from 1 vote

Chickpea Pita Wrap with Hummus

This Chickpea Pita Wrap recipe is a tasty lunch with fresh cucumbers, tomatoes, chickpeas, and hummus in a tangy Greek vinaigrette. Vegan, gluten free, & so good. This makes a great lunch or dinner, loaded with plant based protein. Serve with fresh hummus for a fantastic flavorful meal.

Prep Time10

Cook Time0

Total Time10

Course: Lunch, Sandwich

Cuisine: American, Greek

Servings: servings

Calories: 385kcal

Author: Kelly Jensen

Cost: $2

Ingredients

For the Greek Salad

3 cups iceberg lettuce
3 cups fresh spinach
1 14-ounce can 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 extra virgin 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

Recipe for my vegan feta cheese here!

Nutrition