Smashed Chickpea Salad Lettuce Wraps
This chickpea salad wrap recipe is adapted from Justin Chapple's fabulous new book Just Cook It! I used a mixture of mint and cilantro in addition to parsley, and subbed scallions for red onion to make it slightly less FODMAP-y. The salad will keep in an airtight container in the fridge for a few days, but best to wait to stir in the herbs until before you eat.
Servings 4
Ingredients
- 2 15- ounce cans chickpeas drained and rinsed
- 2 medium celery ribs minced
- 1/4 cup finely chopped scallions or red onion
- 1/4 cup mayonnaise
- 3 tablespoons fresh lemon juice
- Sea salt and pepper
- 1/4 cup snipped fresh chives
- 1/2 cup chopped fresh parsley
- 12 large Bibb or butter lettuce leaves
Instructions
- n a large bowl, using a potato masher or large whisk, coarsely smash most of the chickpeas (some of the chickpeas might still be whole, which is good).
- Add the celery, scallions or onion, mayo, and lemon juice to the chickpeas and mix well. Season generously with salt and pepper. Stir in the chives and the parsley.
- Spoon the chickpea salad into the lettuce leaves and serve.