Description

Vegan Chickpea Salad Lettuce Wraps provide a protein-packed, no-cook solution with creamy mashed chickpeas, crunchy vegetables, and a tangy dressing. These wraps are perfect for quick lunches and light dinners.

Ingredients

Scale

2 15-ounce cans Chickpeas, rinsed and drained
1/2 cup Vegan Mayo, avocado oil-based
3 stalks Celery, finely diced
1/4 cup Red Onion, finely minced
2 tablespoons Fresh Dill, chopped
1 tablespoon Dijon Mustard
1 tablespoon Lemon Juice, freshly squeezed
1 teaspoon Maple Syrup
Sea Salt and Black Pepper, to taste
1 large head Butter Lettuce or Romaine

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Instructions

Place the drained and rinsed chickpeas into a large mixing bowl and crush about three-quarters with a potato masher or fork
Toss in the finely diced celery and minced red onio
Add the vegan mayo, Dijon mustard, lemon juice, maple syrup, and fresh dill into the bowl
Fold everything together and season with sea salt and black pepper. Adjust the seasoning if necessary
Wash and dry the lettuce leaves properly
Scoop a generous portion of the chickpea mixture into the center of each lettuce leaf and serve immediately

Notes

Ensure chickpeas are well-drained to avoid a runny salad.

Soak red onion in cold water for five minutes if too pungent.

Use fresh lemon juice for the best flavor.

Prep Time: 15 mins
Cook Time: 0 mins
Category: Lunch
Method: No Cooking
Cuisine: American

Nutrition

Serving Size: 2 wraps
Calories: 280 kcal
Sugar: 4g
Sodium: 500mg
Fat: 14g
Saturated Fat: 1g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 9g
Protein: 12g
Cholesterol: 0mg