Vegan Chickpea Salad Lettuce Wraps
Creamy, tangy chickpea salad packed into crisp lettuce leaves—basically what your sad sandwich wishes it could be.
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1/4 cup vegan mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup finely chopped red onion
- 1/4 cup chopped celery
- 1 tablespoon chopped fresh dill optional but highly recommended
- 1 head of romaine butter, or iceberg lettuce (8–10 leaves)
Instructions
- In a bowl, mash chickpeas with a fork until mostly smooth with a few chunks. Don’t overdo it—we’re not making hummus.
- Add vegan mayo, mustard, lemon juice, garlic powder, onion powder, salt, and pepper. Stir until creamy and your arm’s mildly sore.
- Fold in red onion, celery, and dill. Taste. Add more lemon or sass if needed.
- Wash and dry lettuce leaves like the adult you pretend to be.
- Spoon chickpea mixture into each lettuce leaf. Don’t overfill unless you like living dangerously.
- Serve immediately or refrigerate. They’ll hold better than your last situationship.
Notes
Nutritional Values (Per Serving)
- Calories: 185
- Total Fat: 8g
- Saturated Fat: 0.6g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
Vitamins & Minerals (Per Serving)
- Folate: 26%
- Vitamin A: 38%
- Vitamin C: 20%
- Iron: 15%
- Magnesium: 12%
Any Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add a splash of pickle juice if you want tang with attitude.
- Sub avocado for mayo if you’re in a creamy, extra mood.
- Toss in chopped olives for briny goodness and a hint of drama.
- Use collard greens or swiss chard for heartier wraps that don’t fall apart.
- Make a double batch—this stuff disappears like your motivation on a Monday.