Grilled Zucchini & Feta Chickpea Wrap with Herbed Yogurt

You ever have one of those days where you open the fridge and just stand there, staring? You’re not exactly starving, but you’re not in the mood for anything heavy either. You kind of want something that feels fresh and a little wholesome, but still comforting — not rabbit food. That was me the other afternoon. I had a couple zucchinis I bought thinking I’d do “something healthy” with them, a small block of feta I forgot about, and half a can of chickpeas sitting in the fridge. The usual random leftovers, right?

Anyway, I didn’t feel like turning on the oven, so I grabbed a pan, a wrap, and figured I’d just wing it. I sliced up the zucchini thin, brushed it with a bit of olive oil, and threw it on the grill pan. The smell hit almost immediately — that mix of smoky and sweet, like when you roast vegetables a little too long but in the best way. While those were cooking, I made a quick sauce with Greek yogurt, some chopped herbs, a squeeze of lemon, and a pinch of salt. It tasted fresh, bright, and just… right. You know when something simple suddenly feels like a good idea you didn’t plan? That.

When the zucchini was done, I laid everything out: a tortilla, the yogurt sauce, a handful of chickpeas, a crumble of feta, and those golden slices of zucchini. Rolled it all up, sliced it in half (mostly so it looked neater), and took a bite. And oh man — it was perfect. The tangy feta, that soft charred zucchini, and the creamy yogurt all playing together. It wasn’t fancy, but it tasted like something you’d want to eat sitting out on a balcony somewhere, sun on your face, no stress, no rush.

I don’t know. I just really liked it. Sometimes food doesn’t need a story — but sometimes, it’s nice when it accidentally has one.

Ingredients

• 2 medium zucchinis, sliced lengthwise
• 1 tbsp olive oil
• Salt & pepper
• 1 cup chickpeas, drained and rinsed
• ½ cup feta cheese, crumbled
• 2 tortillas (whole wheat or regular)
• ¼ cup Greek yogurt
• 1 tsp chopped dill
• 1 tsp chopped parsley
• 1 tsp lemon juice
• Optional: a few spinach or arugula leaves

Directions

1. Heat a grill pan or skillet over medium-high. Brush the zucchini slices with olive oil and season with salt and pepper. Grill for 2–3 minutes on each side until they’ve got nice marks and soften up.
2. Mix yogurt, dill, parsley, lemon juice, and a pinch of salt and pepper in a small bowl. Taste it — if it feels flat, add a tiny bit more lemon juice.
3. Warm your tortillas for a few seconds to make them pliable.
4. Spread the yogurt sauce on each tortilla. Layer zucchini, chickpeas, feta, and greens.
5. Roll them up tight, slice in half, and eat right away — while it’s still a little warm.

Recipe FAQs

1. Can I make it vegan?
Totally. Just use a dairy-free yogurt and skip the feta (or use a vegan version). I’ve done it that way and honestly, it’s still delicious.

2. What if I don’t have a grill pan?
A regular skillet works fine. You won’t get the pretty lines, but you’ll still get that lovely soft, caramelized taste.

3. Do chickpeas have to go in whole?
Nope. You can mash them a little if you like it more textured, or even roast them first if you want some crunch.

4. Can I make these ahead of time?
Yes, but keep the sauce separate until right before you eat — otherwise, the wraps get soggy.

5. What else goes with it?
A cold sparkling water with lemon, or maybe some roasted potatoes on the side. But honestly, it’s perfect just as it is wrap in hand, maybe eaten standing at the counter.

Grilled Zucchini & Feta Chickpea Wrap with Herbed Yogurt

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• * 2 medium zucchinis, sliced lengthwise

• * 1 tbsp olive oil

• * Salt & pepper

• * 1 cup chickpeas, drained and rinsed

• * ½ cup feta cheese, crumbled

• * 2 tortillas (whole wheat or regular)

• * ¼ cup Greek yogurt

• * 1 tsp chopped dill

• * 1 tsp chopped parsley

• * 1 tsp lemon juice

• * Optional: a few spinach or arugula leaves

Directions

• Heat a grill pan or skillet over medium-high. Brush the zucchini slices with olive oil and season with salt and pepper. Grill for 2–3 minutes on each side until they’ve got nice marks and soften up.
• Mix yogurt, dill, parsley, lemon juice, and a pinch of salt and pepper in a small bowl. Taste it — if it feels flat, add a tiny bit more lemon juice.
• Warm your tortillas for a few seconds to make them pliable.
• Spread the yogurt sauce on each tortilla. Layer zucchini, chickpeas, feta, and greens.
• Roll them up tight, slice in half, and eat right away — while it’s still a little warm.