Chickpea Salad Rolls

About the Recipe

Ingredients

Makes 4 Servings

1 1/2 c (228 g) cooked or canned chickpeas, rinsed or drained
2 carrots, finely chopped
2 celery sticks, finely chopped
3 green onions, chopped
2-3 tbsp (30 mL) fat-free vegan mayonnaise
1 tbsp (15 mL) stone-ground mustard
1/2 tsp (2.5 mL) salt
1/4 tsp (1.2 mL) ground black pepper
4 large romaine lettuce leaves
1 medium tomato, sliced, or 6 to 8 cherry tomatoes, cut in half

Directions

1. Coarsely mash the beans with a fork or potato masher, leaving some chunks. 

   
   
   

2. Add the carrot, celery, green onions, mayonnaise, mustard, salt, and pepper. Mix well.

   
   
   

3. Place about one-quarter of the mixture on each lettuce leaf.

   
   
   

4. Add one-quarter of the tomato, roll the lettuce around the filling, and serve.

   
   
   

5. Stored in a covered container in the refrigerator, leftover Chickpea Salad Romaine Wrap filling (without the lettuce and tomato) will keep for up to 3 days.

   
   
   

Nutrition Facts