Grilled Zucchini and Chickpea Wrap with Herbed Vegan Yogurt
A fresh, satisfying wrap filled with smoky grilled zucchini, seasoned chickpeas, crisp vegetables, and a creamy herbed vegan yogurt sauce. Perfect for lunch, dinner, or meal prep.
Serves: 4 wraps
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
For the Grilled Zucchini
2 medium zucchini
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon dried oregano
For the Seasoned Chickpeas
1 can (400 g / 15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice
For the Herbed Vegan Yogurt Sauce
1 cup unsweetened vegan yogurt (coconut, soy, or almond-based)
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon lemon juice
1 small garlic clove, grated
¼ teaspoon salt
⅛ teaspoon black pepper
For the Wrap Assembly
4 large tortilla wraps or flatbreads
1 cup shredded lettuce
1 medium cucumber, thinly sliced
1 medium tomato, diced
¼ small red onion, thinly sliced
¼ cup fresh parsley leaves
Equipment
Grill pan, outdoor grill, or cast-iron skillet
Mixing bowls
Knife and cutting board
Spoon or spatula
Step 1: Prepare the Zucchini
Wash and dry the zucchini.
Trim the ends.
Slice lengthwise into strips about ½ cm (¼ inch) thick.
Place in a bowl.
Add olive oil, salt, pepper, smoked paprika, and oregano.
Toss until evenly coated.
Set aside while preparing the chickpeas.
Step 2: Season the Chickpeas
Pat the chickpeas dry with paper towels.
Place in a mixing bowl.
Add olive oil, cumin, smoked paprika, garlic powder, coriander, salt, and pepper.
Toss until all chickpeas are coated.
Step 3: Cook the Chickpeas
Heat a skillet over medium-high heat.
Add the seasoned chickpeas.
Cook for 6–8 minutes, stirring occasionally.
Allow some chickpeas to become lightly golden and slightly crisp.
Remove from heat.
Stir in lemon juice while still warm.
Set aside.
Step 4: Grill the Zucchini
Heat a grill pan or outdoor grill to medium-high heat.
Arrange zucchini slices in a single layer.
Grill for 2–3 minutes per side.
Cook until tender with visible grill marks.
Transfer to a plate.
Allow to cool slightly before assembling.
Step 5: Make the Herbed Vegan Yogurt Sauce
In a small bowl combine:
Vegan yogurt
Parsley
Dill
Mint
Lemon juice
Garlic
Salt
Pepper
Stir until smooth and evenly mixed.
Taste and adjust seasoning.
Optional Additions
½ teaspoon cumin
1 teaspoon tahini
Pinch of chili flakes
For extra flavor.
Step 6: Prepare the Vegetables
Shred the lettuce.
Slice the cucumber.
Dice the tomato.
Thinly slice the red onion.
Wash and dry parsley leaves.
Arrange all ingredients for easy assembly.
Step 7: Warm the Wraps
Heat a dry skillet over medium heat.
Warm each tortilla for 20–30 seconds per side.
Keep covered with a clean towel to stay soft.
Step 8: Assemble the Wraps
Lay one tortilla flat.
Spread about 2 tablespoons herbed yogurt sauce over the center.
Add:
A handful of lettuce
Several grilled zucchini strips
About ½ cup seasoned chickpeas
Cucumber slices
Diced tomato
Red onion
Fresh parsley leaves
Drizzle with an additional spoonful of yogurt sauce.
Step 9: Fold and Wrap
Fold the bottom edge upward.
Fold both sides inward.
Roll tightly from bottom to top.
Slice in half if desired.
Repeat with remaining wraps.
Serving Suggestions
Serve with:
Sweet potato fries
Roasted potato wedges
Fresh fruit salad
Quinoa tabbouleh
Lentil soup
Make-Ahead Tips
Prep Components Separately
Grilled zucchini: up to 3 days refrigerated.
Chickpeas: up to 4 days refrigerated.
Yogurt sauce: up to 3 days refrigerated.
Assemble wraps just before serving for the best texture.
Storage
Refrigerated
Prepared wraps can be stored for up to 24 hours wrapped tightly.
Sauce Storage
Store in an airtight container for up to 3 days.
Approximate Nutrition (Per Wrap)
Calories: 380–450
Protein: 12–15 g
Carbohydrates: 45–50 g
Fat: 14–18 g
Fiber: 10–12 g
