Serving Size: 6-8 wraps
Cooking Time: 20 minutes
Ingredients:
- 1 head of butterhead lettuce
- 1 cup of cooked chickpeas
- 1/2 cup diced red onion
- 1/2 cup diced bell pepper
- 1/2 cup diced cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup chopped roasted almonds (optional)
- Salt and pepper to taste
For the dressing:
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 2 garlic cloves, minced
- 1 tablespoon tamari or soy sauce
- Water to thin as needed
Cooking Method:
- Rinse and dry lettuce leaves.
- In a bowl, mix chickpeas, red onion, bell pepper, cucumber, cilantro, mint, and basil. Add salt and pepper.
- In a separate bowl, whisk tahini, lemon juice, garlic, tamari/soy sauce. Thin with water.
- Spoon chickpea mix onto lettuce leaf, add dressing and almonds (optional).
- Fold sides of the lettuce wrap inward and roll from bottom up to create a wrap.
- Serve the lettuce wraps immediately, or store in an airtight container in the fridge for up to 2 days
- Have a serving of fruits before this meal
