Chickpea salad lettuce tacos

NF
Nut Free
GF
Gluten Free
SF
Soy Free
Serves
6
Cool and crispy lettuce wraps are the perfect complement to this simple yet flavorful chickpea salad. Share these creative appetizers at your next gathering, or create a quick weekday lunch by adding this blend of chickpeas, carrots, herbs and spices to a whole grain roll with your favorite sandwich toppings. This recipe comes courtesy of chef and healthy living educator, Leslie Durso.

Tacos

Ingredients

  • 6 cups leaves of romaine lettuce
  • 1 cup canned garbanzo beans, drained and rinsed
  • 1/2 cup plant-based mayonnaise (you can make your own, or try Just Mayo or another favorite brand)
  • 1/4 cup grated carrot
  • 1/4 cup diced celery
  • 2 cups stems of green onions
  • 1/8 cup chopped parsley
  • 1 tsp paprika
  • salt and pepper, to taste

Directions

  1. Combine chickpeas and plant-based mayonnaise in a medium bowl. With a fork, mash the chickpeas and plant-based mayonnaise together.
  2. Mix in all the other ingredients and add salt and pepper to taste. Scoop a spoonful on to each lettuce leaf and serve chilled.
  3. Serve immediately, or make the chickpea salad ahead of time and keep in the fridge until serving.
This recipe is courtesy of chef and healthy living educator, Leslie Durso.