Prep the lettuce. Rinse and pat dry your lettuce leaves. Keep them whole for wraps. Butter lettuce makes neat cups; romaine or iceberg gives extra crunch.

Mash the chickpeas. In a large bowl, add drained chickpeas. Use a fork or potato masher to mash about 60–70% of them. You want a mix of creamy bits and whole pieces for texture.

Chop the veggies and herbs. Finely dice celery, onion, and cucumber. Chop herbs and pickles or capers if using. Keep pieces small so the salad holds together in wraps.

Make the dressing. In a small bowl, whisk yogurt or mayo, Dijon, lemon juice, olive oil (if using), garlic, paprika, salt, and pepper. Taste and adjust: more lemon for brightness, more Dijon for tang, a pinch of sugar or maple if it’s too sharp.

Combine. Add chopped veggies, herbs, and dressing to the chickpeas. Stir until everything is evenly coated. Taste and season again—this step makes all the difference.

Assemble the wraps. Spoon a generous scoop of chickpea salad into each lettuce leaf. Add extras like avocado slices or seeds if you’d like. Fold like a taco and eat right away.

Serve. Pair with sliced cucumbers, cherry tomatoes, or a handful of chips for a quick, balanced plate.