Chickpea “Tuna” Salad Lettuce Wraps
A creamy, zesty chickpea salad with celery and Dijon—perfect for lettuce wraps, sandwiches, or grain bowls. Great cold and easy to pack!
- Servings
4 - Prep Time
15 - Cook Time
0
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 stalk celery, finely chopped
- 1/4 red onion, finely chopped
- 1 tbsp capers or chopped pickles
- 2 tbsp tahini
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp garlic powder
- Salt & pepper to taste
- Romaine or butter lettuce leaves, for wraps
- (Optional) shredded carrots, sliced cucumber, or avocado
Instructions
- In a bowl, mash chickpeas with a fork until flaky but chunky.
- Add celery, onion, capers/pickles, tahini, mustard, lemon juice, garlic powder, salt & pepper.
- Mix thoroughly to combine. Taste and adjust seasoning.
- Scoop into lettuce leaves and top with optional veggies.
- Store chickpea salad in an airtight container. Assemble wraps fresh when ready to eat.