I love chickpeas! I’m
surprised I even managed to make this recipe without eating them straight from
the can and calling it lunch. Luckily, this recipe is fast and easy. It’s also
super healthy and because I opted to use lettuce instead of bread, it
makes it even more so. The lettuce gives it a nice crunch and compliments the
chickpea salad nicely.
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| Chickpea Salad Lettuce Cup with a side of fresh carrots and red pepper. Lunch is served! |
INGREDIENTS:
#1 1 540 ml can of chickpeas, drained and rinsed
#2 slightly heaped ¼ cup of tahini
#3 1 clove garlic, minced
#4 1 lemon freshly juiced
#5 ½ teaspoon salt
#6 1 carrot , shredded
#7 ¼ red pepper
#8 4-6 romaine lettuce leaves, washed and patted dry. (or
you can cheat and get the pre-washed ones all ready to go, like I did)
#9 a sprinkle of paprika
WHAT TO DO:
#1 Pour chickpeas into a medium sized bowl, slightly mash
them with a fork, leaving some of them whole.
#2 In a separate bowl, add tahini, garlic lemon juice and
salt. Wisk until smooth.
#3 Add the tahini sauce to the chickpeas, along with the
carrots and red pepper. Mix until well incorporated.
#4 Add a few spoonfuls of chickpea salad to each of the
lettuce cups and sprinkle with paprika.
#5 Enjoy!
NOTES:
#1 Chickpeas,tahini and romaine lettuce are not only a good
source of plant protein, they’re also a good source of calcium! (Yes, you read
that right, romaine lettuce has protein)!
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