In this recipe, salad becomes finger food, as leaves of romaine lettuce are used to wrap a tasty chickpea filling. This makes a refreshing wrap that’s high in healthful fiber. Use a food processor to really speed up the job. Chickpea salad may also be used as a filling for a sandwich or cracker spread or as a stuffing for pita pockets.
- 1 1/2 cups cooked or canned chickpeas, rinsed and drained
- 1/2 cup finely chopped or grated carrot
- 1/2 cup finely chopped celery
- 3 green onions or 1/4 cup onion, chopped
- 2 to 3 tablespoons fat-free or low-fat vegan mayonnaise
- 1 tablespoon stone-ground mustard
- 2 tablespoons sweet or dill pickle relish
- 1 teaspoon dill weed (optional)
- 1 teaspoon powdered dulse (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 large romaine lettuce leaves
- 1 medium tomato, sliced, or 6 to 8 cherry tomatoes, cut in half
Coarsely mash the beans with a fork or potato masher, leaving some chunks. Add the carrot, celery, onions, mayonnaise, mustard, relish, dill weed and dulse (if using), salt and pepper. Mix well. Place about one-quarter of the mixture on each lettuce leaf. Add one-quarter of the tomato, roll the lettuce around the filling, and serve. Stored in a covered container in the refrigerator, leftover filling (without the lettuce and tomato) will keep for up to three days.
Makes 4 servings.
Adapted from The Cancer Project’s Cancer Survivor’s Guide: Foods That Help You Fight Back by Neal D. Barnard and Jennifer K. Reilly, RD.
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