Recipe by Chavi Feldman

Mediterranean Salad Wraps with Roasted Chickpeas

add or remove this to/from your favorites
Dairy Dairy
Medium Medium
4 Servings

I’d never actually tried roasted chickpeas until testing this recipe, and now I totally understand the craze. When added to this delicious salad wrap, it really gives it that extra zing. The pan-fried halloumi cheese, melted to perfection, also took this up a notch. Overall, this is one wrap you don’t want to miss!



  • 4 whole wheat wraps

  • 8 cups romaine lettuce

  • 1/2 red onion, thinly sliced into rings

  • 1 large avocado, sliced thinly

  • 1/2 cup grape tomatoes, halved

  • 6 ounces (170 grams) halloumi cheese, cut into 1-inch (2- and- 1/2-centimeter) cubes

  • roasted chickpeas (recipe follows)

  • roasted mushrooms (recipe follows)

  • Mediterranean dressing (recipe follows)

Roasted Chickpeas

  • 15 ounces (425 grams) Glicks Chickpeas

  • 1 tablespoon olive oil

  • salt, for seasoning

  • 1 and 1/2 teaspoons za’atar seasoning

Roasted Mushrooms

  • 2 large portobello mushrooms caps, washed, cleaned, and sliced into 1/4-inch (1/2 centimeter) slices

  • 1 tablespoon olive oil

  • salt, for seasoning

  • pepper, for seasoning

  • garlic powder, for seasoning

  • 2 teaspoons lemon juice

Mediterranean Dressing

  • 3 tablespoons olive oil

  • 1 tablespoon Haddar Dijon Mustard

  • 2 teaspoons honey

  • 3 tablespoons prepared techinah (tahini dip)


Roast the Chickpeas and Mushrooms


Drain and rinse chickpeas in strainer. Rub dry between two large dishtowels and uncover, allowing to air-dry for 15–20 minutes. Remove any chickpea skins that come off while drying.


Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).


Place chickpeas into a disposable baking pan and toss with olive oil and salt until well coated.


Place mushroom slices in a separate baking pan and toss with olive oil and seasonings.


Spread both the chickpeas and mushrooms out on their respective baking pans. Place the mushrooms on the lower rack of the oven and the chickpeas on the center rack. Roast for 20 minutes.


Remove the mushrooms from the oven. Sprinkle with lemon juice, tossing to coat. Transfer to a small bowl and set aside. Roast chickpeas for an additional 10 minutes and remove from oven, sprinkling with za’atar, cumin, black pepper, and additional salt, then tossing to coat. Set aside.

Prepare the Dressing


While the vegetables are roasting, combine all dressing ingredients and whisk until combined.

Prepare the Halloumi Cubes


During the last 10 minutes of roasting time, heat a lightly greased medium-sized frying pan. Place halloumi cubes into the pan and heat over a medium-low heat until browned and crispy. Flip over and fry until the other side is browned and cheese is beginning to melt slightly.

To Assemble


Lightly toast the wraps in a 400 degrees Fahrenheit (200 degrees Celsius) oven for five to seven minutes. Place the wraps on separate plates and lightly drizzle each one with about one teaspoon of dressing.


Divide the salad components among the four plates and top with additional dressing. Serve immediately.


Styling by Renee Muller
Photography by Chavi Feldman

Mediterranean Salad Wraps with Roasted Chickpeas

Please log in to rate


Notify of
Oldest Most Voted
Inline Feedbacks
View all comments
Frimi Levi
Frimi Levi
3 years ago

Substitute Looks amazing. My husband is allergic to sesame. What do you suggest as a substitute for the tahini in the dressing?

Mark your comment as a question
Reply to  Frimi Levi
3 years ago

Try mayonnaise. Also sour cream.