Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt saved me on a chaotic weeknight when I wanted something quick, light, and still satisfying. If you’ve got a zucchini, a can of chickpeas, and a bit of feta in the fridge, you’re halfway there. This wrap checks all the boxes: soft flatbread, smoky vegetables, tangy yogurt, and creamy cheese. It feels fresh but still hearty enough for dinner. You can meal-prep the parts and assemble right before eating. Let’s make it easy and delicious, the way it should be. 
The Story Behind This Recipe
I’m Alexandraa, the cook behind this Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt. On a rainy weekend, I dialed in the flavors so it’s weeknight-friendly and full of cozy vibes. Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt saved me on a chaotic weeknight when I wanted something quick, light, and still satisfying. If you’ve…
Healthy Ingredients for Chickpea Wraps
This recipe is all about balance and smart grocery choices. Here’s what I keep on hand for a fast Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt that tastes way fancier than it looks.
- Chickpeas: One 15-ounce can, drained and rinsed. They crisp up nicely and soak in spices.
- Zucchini: Two medium, sliced into long planks so you get those great grill marks.
- Feta: Creamy, salty, and crumbly. I go for a block and crumble it myself for better texture.
- Greek yogurt: Thick and tangy. This is the base for the herbed sauce.
- Fresh herbs: Dill, mint, and parsley. Use what you love and what you have.
- Lemon: Zest and juice for brightness.
- Garlic: Just one clove is plenty for the yogurt. More if you like it bold.
- Spices: Cumin, smoked paprika, salt, pepper. A pinch of red pepper flakes if you like heat.
- Olive oil: For grilling zucchini and warming chickpeas.
- Flatbreads or wraps: I love pliable pita or soft tortillas. Warm them before filling.
- Extras: Baby spinach or arugula for crunch, thin red onion slices, and a few cherry tomatoes if they’re in season.
If you enjoy bright, veggie-packed sides, this recipe pairs beautifully with a simple salad like this berry spinach salad with feta and balsamic glaze. It keeps the whole meal fresh and colorful.
Step-by-Step Preparation Guide for Grilled Zucchini and Feta Chickpea Wrap
Here’s exactly how I make it on busy nights. Nothing fancy. Minimal cleanup. Maximum flavor. The Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt is easy once you break it into these quick steps.
Mix the herbed yogurt and season the chickpeas
Stir together 1 cup Greek yogurt, 1 tablespoon olive oil, 1 minced garlic clove, zest of one lemon, 1 tablespoon lemon juice, 1 tablespoon chopped dill, 1 tablespoon chopped parsley, and 1 teaspoon chopped mint. Add a pinch of salt and pepper. Taste and adjust until it’s herby and bright. It should be spoonable, not super thick, so thin with a splash of water if needed.
In a skillet, warm 1 tablespoon olive oil over medium heat. Add the rinsed chickpeas, 1 teaspoon cumin, 1 teaspoon smoked paprika, a pinch of salt, and a little red pepper if you like. Cook for 4 to 5 minutes until hot and lightly crisp. Squeeze in a touch of lemon juice at the end. Set aside.
Grill or sear the zucchini
Brush zucchini planks with olive oil and sprinkle with salt and pepper. Heat a grill pan or skillet until hot. Sear the zucchini 2 to 3 minutes per side, until tender with nice char lines. If you’re into squash in general, you’ll probably also love these comforting spinach mushroom and ricotta stuffed zucchini boats for another easy weeknight idea.
Assemble the wrap
Warm your flatbreads in a dry pan for 15 to 30 seconds per side so they’re soft and bendy. Spread a generous stripe of herbed yogurt down the center. Add a handful of spinach, a few planks of zucchini, a spoonful of spiced chickpeas, and crumble feta over the top. Add onion and tomatoes if you like. Fold the sides in, roll it up, and press seam-side down for 30 seconds in the warm pan to seal.
Serve right away while the zucchini is still warm and the wrap is cozy and melty with feta. If you’re cooking for a crowd, keep wraps warm in a low oven while you finish the rest.
Nutritional Benefits of Chickpeas and Feta
Chickpeas are one of those pantry heroes that do a lot of work for a simple, affordable price. They offer plant-based protein, fiber, and a satisfying bite that holds its shape in a wrap. Fiber helps you feel fuller, longer, which is why this meal actually keeps me going until bedtime snack time is no longer tempting. The olive oil and yogurt bring a little healthy fat, which helps your body absorb all that goodness.
Feta adds big flavor in small amounts, and you don’t need much of it to make everything taste complete. It’s lower in fat than many other cheeses and brings tang that wakes up grilled vegetables. Add fresh herbs for antioxidants and that clean, green taste you only get from real herbs, not dried seasonings.
We made these wraps for a Sunday picnic and my partner said it tasted like a cafe lunch we didn’t have to dress up for. The herbed yogurt was the secret touch that made everything pop.
If you like the sweet-savory side of things, try a simple side like roasted sweet potato rounds with honey feta. It complements the wrap’s creamy feta and makes the meal feel special without a lot of fuss.
Creative Variations on Chickpea and Feta Wraps
Let’s say you’ve made this a few times and want to switch it up. Easy. Swap zucchini for eggplant or bell peppers. Use arugula instead of spinach for a peppery bite. Add sun-dried tomatoes for a chewy hit of umami. I’ve also thrown in leftover roasted broccoli and it totally worked.
For the sauce, try a smoky twist by mixing a little harissa into the yogurt. Or go lemon-garlic heavy if you crave that bright Mediterranean vibe. If you want more richness, add a spoonful of hummus under the yogurt. It sounds like a lot of sauce, but it keeps the wrap moist and satisfying.
If you’re feeding kids or anyone who prefers mild flavors, cut the red pepper flakes and let the table add spice. For a heartier version, add grilled chicken strips or crisped halloumi. I’ve also made a breakfast version with a soft scrambled egg tucked in. That one is a surprise hit on lazy weekends.
This is also a flexible meal-prep recipe. You can cook the zucchini and chickpeas ahead of time, store in the fridge, and assemble when you need a quick lunch. The Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt keeps its character even if you eat it at room temp. Pack the yogurt on the side and add just before eating so the wrap doesn’t get soggy.
Tips for Serving and Pairing with Dips or Sauces
When I serve these wraps for friends, I put out a little spread of easy sides and dips so everyone can build their own plate. A bright salad like this tomato and artichoke salad with capers brings a zippy crunch that balances the creamy yogurt and feta in the wrap.
Quick make-ahead tip
Make the yogurt sauce up to 3 days ahead. Keep it in a sealed container and give it a stir before serving. The flavors actually deepen overnight.
- Best dips: Extra herbed yogurt, classic tzatziki, or a lemony tahini sauce.
- Crunchy add-ons: Toasted pine nuts, sliced cucumber, or quick-pickled onions.
- Heat lovers: A dash of hot sauce or a drizzle of chili crisp right before you roll.
- Carb choices: Whole wheat pitas, lavash, or sturdy tortillas. Warm them to prevent tearing.
- Make it picnic-friendly: Wrap in parchment, then foil. Pack sauce separately and add just before eating.
Common Questions
Can I use a different cheese?
Yes. Goat cheese works nicely and melts a bit when the warm zucchini hits it. Halloumi is great too if you want a bigger chew and salty bite.
What if I don’t have a grill pan?
Use a regular skillet. Get it hot, add a thin sheen of oil, and sear the zucchini until tender with some browning.
How do I keep the wrap from tearing?
Warm your flatbread first and don’t overfill. Spread sauces first, then layer solids, then roll tightly while tucking in the sides.
Can I make it vegan?
Absolutely. Use a plant-based yogurt for the sauce and swap feta for a vegan feta or skip the cheese and add creamy hummus.
How do I store leftovers?
Keep components separate for up to 4 days. Reheat chickpeas and zucchini briefly in a pan, then assemble with fresh yogurt sauce.
Ready to Wrap It Up Deliciously
This Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt is the kind of meal you’ll want on repeat. It’s quick to build, full of texture, and easy to customize with what’s in your kitchen. If you want to see another take on it, check out this helpful recipe walk-through for a Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt. Or explore a similar vibe in this Mediterranean chickpea and feta salad wrap with creamy Greek dressing for even more ideas. Grab a skillet, heat it up, and make tonight’s dinner something you’ll actually look forward to.
Grilled Zucchini and Feta Chickpea Wrap with Herbed Yogurt
Ingredients
Method
- In a bowl, mix together Greek yogurt, olive oil, minced garlic, lemon zest, lemon juice, dill, parsley, mint, salt, and pepper until well combined. Adjust consistency with water if too thick.
- In a skillet, warm olive oil over medium heat. Add rinsed chickpeas, cumin, smoked paprika, salt, and red pepper flakes. Cook for 4 to 5 minutes until hot and lightly crisp. Squeeze in lemon juice and set aside.
- Brush zucchini planks with olive oil and sprinkle with salt and pepper. Heat a grill pan or skillet until hot and sear the zucchini for 2 to 3 minutes per side.
- Warm flatbreads in a dry pan for a few seconds per side. Spread herbed yogurt down the center, add spinach, zucchini planks, spiced chickpeas, feta, onion, and tomatoes. Fold sides in, roll up, and press seam-side down in the warm pan.
- Serve immediately with extra yogurt on the side or keep wraps warm in a low oven if cooking for a crowd.
