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

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

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.
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).
Add chickpeas, celery (or cucumber), and scallions to bowl and mix well
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.

(Chickpea salad; does not include wrap or garnish)