Chickpea Salad Wraps w/ Avocado Dill Sauce

Chickpea Salad Wraps w/ Avocado Dill Sauce

I think there are 2 types of people in this world – those who love tuna salad and those who hate it. I’ve loved it since I was a little kid, my mom made it all the time, so I definitely fall into the first category. But I’m hoping to bridge the “hater” gap with these chickpea salad lettuce wraps. If you’re not into fishy things, no worries, these are completely vegan. If you are into fishy things, I think you’ll love these just the same – mashed chickpeas combined with salty, briny flavors (i.e. good dijon mustard, capers, and cornichons) combined with crunchy celery and scallions, recreates that tuna-salad-like taste to me.

Chickpea Salad Wraps w/ Avocado Dill Sauce Chickpea Salad Wraps w/ Avocado Dill Sauce

You could definitely make a great sandwich or mock-tuna melt out of this chickpea mixture, but since it’s spring and we’re trying to eat lighter and brighter I made lettuce wraps.

To balance the bright and briny flavors of the chickpea salad, I made this creamy avocado dill dip using Almond Breeze Almondmilk to whip it all together.

Chickpea Salad Wraps w/ Avocado Dill Sauce    Chickpea Salad Wraps w/ Avocado Dill Sauce

This is a great lunch, especially if you make the components in advance – the sauce should last 2 to 3 days, the chickpea salad will last the week. These will also make a lovely Easter brunch appetizer for the same make-ahead reasons. Plus – how pretty and springy?

Chickpea Salad Wraps w/ Avocado Dill Sauce

The recipe below will make about 12 lettuce wraps with a little extra avocado dip. If you’re looking to use up the rest of the dip, I suggest you break out a bag of tortilla chips! Or, at the very least, slather it on a veggie sandwich the next day (#notasaddesklunch) it’s so luscious and delicious – I hope you enjoy it as much as we do!

5.0 from 3 reviews
Chickpea Salad Wraps w/ Avocado Dill Sauce
Serves: serves 4 to 6
chickpea salad
  • 1 14-oz can chickpeas, drained, rinsed, set aside to dry
  • ⅓ cup chopped celery
  • ¼ cup chopped scallions
  • 6 small cornichons, chopped
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons lemon juice, plus 1 teaspoon zest
  • 1 tablespoons vegan mayo
  • 1 teaspoon dijon mustard
  • 1 teaspoon capers
  • 1 small clove of garlic
  • freshly ground black pepper
avocado dill sauce
to assemble:
  • 12 bibb lettuce leaves
  • ¼ cup thinly sliced radishes
  • ¼ cup pickled red onions*
  1. In a medium bowl, combine the chickpeas, celery, scallions, cornichons, garlic, dill, lemon juice and zest, mayo, Dijon mustard, capers and several grinds of pepper. Mash with a potato masher, or pulse in a food processor. If you use a food processor, just process about half of the mixture and stir in the other half by hand so that the final texture is not too pureed (i.e., we’re not making hummus). Taste and add a pinch of salt if you like. Chill until ready to use.
  2. Make the avocado dill sauce by blending the avocado, almond milk, lemon juice, dill, salt and several grinds of pepper. Blend until creamy, adding more almond milk if necessary.
  3. Assemble lettuce wraps with the chickpea salad, dollops of avocado dill sauce, radishes and pickled red onions.
*To make the quickest pickled red onions, I combine one small red onion, covered with rice vinegar, a pinch of salt and a pinch of sugar. Stir and let chill in the fridge for at least 30 minutes. They will last in the fridge for at least 2 weeks.

This post is sponsored by Blue Diamond Almond Breeze Almondmilk. Thank you for supporting the sponsors that keep us cooking!

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. I love salad wraps and this idea of making a chickpea salad here. We are always trying to come up with new ways to eat more veggies in leu of animal protein and will have to try this out sometime!

  2. Izzy from on said:

    Looks so good!
    Izzy |

  3. Laurina on said:

    Hi Jeanine,
    I made this today. I had never heard of cornichons and had to search for them at the grocery store. It was superb. We are going to use it as a sandwich filling as well. I have been on a roll making your recipes this past week. Last evening I served guests your roasted cauliflower soup, millet cakes with homemade pear chutney and a salad. It was the first time I made those recipes, everyone raved how good they were. Does anyone else do that? Serve guests a recipe you have never made before? You never let me down.
    Your sesame tahini soba noodles is wonderful. I was eating the sauce by the spoonful, so I made a double batch. We use it as a salad dressing as well, yummy.
    I have never left a comment to a blog until now, that is why I am commenting on several recipes. Thanks for all the work you put into these inspiring recipes.

    • Hi Laurina, you have no idea how happy this makes me to hear!! Thank you for taking a moment to comment – I’m SO SO thrilled that you’ve been enjoying the recipes 🙂

    • Hi Laurina – omg, thank you for leaving this wonderful feedback! I’m so glad you’ve been loving the recipes. It’s SO SO helpful to hear which ones have been favorites!

  4. Genevieve on said:

    These look yummy! I can’t wait to make these for an appetizer form my Easter brunch.

  5. Chloe on said:

    This looks great! Do you have a favorite type of vegan mayo you can recommend? Canola, avocado, coconut, etc? Thanks!

    • Hi Chloe, I like Sir Kensington’s Fabanaise.

  6. Lisa Favre from on said:

    Those avocado tartines are sheer perfection. I’d love to serve that as a starter for any of my parties!

  7. Amanda on said:

    This is amazing. Lots of dill and vinegar flavors but I am in love with it. I tried mine on a coconut wrap. I will be making this often. Thank you.

  8. Omigy from on said:

    Chickpeas are my daughter’s favorite and avocado is my favorite, so I guess this is a tailored made recipe for both of us. Today is a hot spring day, so I need some salad ideas and your recipe is the one that will be on my table Jeanine. By the way I lemon lime too! And cornichons are just brilliant. I try to avoid eating too much of them too as I may end up finishing the lot in one meal 😉

  9. MamaSarah on said:

    Just curious how I might substitute dried dill in this recipe?

    • use much less than fresh – I’d start with 1 teaspoon dried dill and taste from there. You can also just skip the dill if it’s the only ingredient you don’t have (I’d add a bit more salt in that case). Hope that helps!

      • MamaSarah on said:

        Hi! I used dried dill as I missed the farmers’ market this weekend. The chickpea salad is so easy to make! It’s chilling in my fridge as I type. Thank you for a great recipe.

  10. chelsea on said:

    can I use original almond milk instead of unsweetened? Thats all I have in the house right now

    • it might give it a funny sweet taste, I’m sorry, I think unsweetened is necessary. (If it were a baking recipe, I’d say either would be fine). You could also try using a few splashes of olive oil and a few splashes of water in place of the almond milk – just enough to get a saucy consistency. Hope that helps!

  11. This was seriously delicious, Jeanine! It’s similar to a salad I make but I love the extra brininess in yours with the capers and lemon zest. I also added finely diced apples since I had one on hand I needed to use. And topped the wraps with your pickled onions and sun dried cherry tomatoes. Will definitely be repeating this one!

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