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Smashed Chickpea Salad Lettuce Wrap Recipe | Vegetarian
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This chickpea salad wrap recipe is adapted from Justin Chapple's fabulous new book Just Cook It! I used a mixture of mint and cilantro in addition to parsley, and subbed scallions for red onion to make it slightly less FODMAP-y. The salad will keep in an airtight container in the fridge for a few days, but best to wait to stir in the herbs until before you eat.
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Ingredients
Produce
• 12 Bibb or butter lettuce, large leaves
• 2 Celery, medium ribs
• 2 15- ounce cans Chickpeas
• 1/4 cup Chives, fresh
• 1/2 cup Parsley, fresh
• 1/4 cup Scallions or red onion
Condiments
• 3 tbsp Lemon juice, fresh
• 1/4 cup Mayonnaise
Baking & Spices
• 1 Sea salt and pepper
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