Chickpea Salad Lettuce Wraps Submitted by Katharine Patel

Prep Time: 10-15 minutes
Serving Size: 2 lettuce wraps (1/2 cup chickpea salad)
Servings per Recipe: 6
Chickpea Salad Lettuce Wraps


  • 4 Tbsp extra-virgin olive oil
  • 6 Tbsp tahini
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp Dijon mustard
  • ½ tsp grated garlic (1 clove)
  • Salt and pepper to taste
  • 2 cans (~15 oz) chickpeas, rinsed and drained
  • ½ cup finely chopped celery or cucumber
  • ½ cup finally chopped scallions
  • 1/3 cup Cherry tomatoes, halved for garnishing lettuce wraps*
  • Butter/ bibb lettuce leaves for wrap (or can use whole wheat wraps, whole wheat bread, or serve on bed of greens)
  • *May garnish with tomato, sprouts, avocado, giardiniera, relish


  1. In a large bowl, combine the first 6 ingredients: whisk until well combined. Add chickpeas to food processor and mix until chunky, but not until smooth, or mash with a potato masher until chunky.
  2. Rinse and prepare celery, cherry tomatoes, and scallions. Finely chop celery, snip scallions with scissors into pieces no larger than ¼ inch, slice cherry tomatoes in half (set aside for garnish).
  3. Add chickpeas, celery (or cucumber), and scallions to bowl and mix well
  4. Rinse lettuce leaves with cold water and dry. Take 2 leaves stacked together, fill leaves with 1/4 cup of chickpea salad mixture and garnish as you wish with toppings. Add drizzle of Dijon mustard to wraps if desired and top with a few cherry tomato halves.

Chickpea salad is good for the fridge for a total of 5 days. Portions may also be frozen and thawed for reuse later.

Nutrition Information, per serving:

(Chickpea salad; does not include wrap or garnish)

  1. 350 calories
  2. 37.4 g carbohydrate
  3. 8.3 g fiber
  4. 1 g sugars
  5. 10 g protein
  6. 19 g fat
  7. 2 g saturated fat