Chickpea Salad Rolls
In this recipe, salad becomes finger food, as leaves of romaine lettuce are used to wrap a tasty chickpea filling.
Makes 4 Servings
Coarsely mash the beans with a fork or potato masher, leaving some chunks.
Add the carrot, celery, green onions, mayonnaise, mustard, 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 Chickpea Salad Romaine Wrap filling (without the lettuce and tomato) will keep for up to 3 days.
Fat: 4 g
Saturated Fat: 0.5 g
Calories from Fat: 22%
Cholesterol: 0 mg
Protein: 8 g
Carbohydrates: 25.6 g
Sugar: 3.5 g
Fiber: 6.5 g
Sodium: 525 mg
Calcium: 72 mg
Iron: 2.9 mg
Vitamin C: 15.2 mg
Beta-Carotene: 2,555 mcg
Vitamin E: 1.2 mg
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