Zesty Greek salad packed with tomatoes, cucumber and olives--plus chickpeas for a protein punch--gets tucked into a whole-wheat wrap for a healthy vegan lunch that's easy to pack for work. It's so flavorful and satisfying, you won't miss the feta!

Ingredients

  • ⅓ cup red-wine vinegar
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons finely chopped fresh oregano
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 8 cups chopped romaine lettuce
  • 1 (15 ounce) can reduced-sodium chickpeas, rinsed
  • 1 medium cucumber, halved and sliced (1 1/2 cups)
  • 1 cup halved cherry or grape tomatoes
  • ¼ cup sliced pitted kalamata olives
  • ¼ cup slivered red onion
  • 6 8- or 9-inch whole-wheat wraps

Directions

  1. Whisk vinegar, oil, oregano, salt and pepper in a large bowl. Add romaine, chickpeas, cucumber, tomatoes, olives and onion; toss to coat. Place about 1 1/2 cups of the salad on each wrap and roll into a wrap sandwich.