Chickpea Lettuce Wraps
No Cooking! Fast and easy and super great to prep and pack for lunch on the go. Fantastic with a wedge of pita bread. Credit to EatingWell!
Ingredients:
▢ ¼ cup tahini
▢ ¼ cup extra-virgin olive oil
▢ 1 teaspoon lemon zest
▢ ¼ cup lemon juice (from 2 medium lemons)
▢ 1 ½ teaspoons pure honey
▢ ¾ teaspoon kosher salt
▢ ½ teaspoon paprika
▢ 2 (15 ounce) cans no-salt-added chickpeas, rinsed
▢ ½ cup sliced jarred roasted red peppers, drained
▢ ½ cup thinly sliced shallots
▢ 12 large Bibb lettuce leaves
▢ ¼ cup toasted almonds, chopped
▢ 2 tablespoons chopped fresh parsley
Dressing:
▢ 2 Tbsp Peanut Butter
▢ 2 Tbsp Extra Virgin Olive Oil
▢ 1 Tbsp Ginger shredded
▢ 2 Tbsp soy sauce or coconut aminos
▢ 2 tsp Lime Juice
▢ 1 Tbsp agave
▢ ½ tsp salt optional
Not all foods are created equal.
Eat well. Stay awesome!
Instructions
- Whisk tahini, oil, lemon zest, lemon juice, honey, salt and paprika in a large bowl. Add chickpeas, peppers and shallots. Toss to coat.
- Divide the mixture among lettuce leaves (about 1/3 cup each). Top with almonds and parsley. Wrap the lettuce leaves around the filling and serve.
Notes:
Goat cheese and/or rotisserie chicken are delicious add-ins to these! Can be refrigerated up to a week.
You can also switch out the lettuce and put on a baked sweet potato or sweat potato toast!
Nutrition Facts (on lettuce)
Calories: 498
Fat: 28g
Carbs: 44g
Protein: 16g
