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  1. Recipe

Chickpea Salad Rolls

4 servings

In this recipe, salad becomes finger food, as leaves of romaine lettuce are used to wrap a tasty chickpea filling.

About the Recipe

163 Calories · 8 g Protein · 6.5 g Fiber
Lunch · Dinner

These salad rolls are high in healthy fiber!

Note: A stick of celery is also called a rib of celery. A celery stalk is the whole bunch! 


Makes 4 Servings

  • 1 1/2 c (228 g) cooked or canned chickpeas, rinsed or drained
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 3 green onions, chopped
  • 2-3 tbsp (30 mL) fat-free vegan mayonnaise
  • 1 tbsp (15 mL) stone-ground mustard
  • 1/2 tsp (2.5 mL) salt
  • 1/4 tsp (1.2 mL) ground black pepper
  • 4 large romaine lettuce leaves
  • 1 medium tomato, sliced, or 6 to 8 cherry tomatoes, cut in half


  1. Coarsely mash the beans with a fork or potato masher, leaving some chunks. 

  2. Add the carrot, celery, green onions, mayonnaise, mustard, salt, and pepper. Mix well.

  3. Place about one-quarter of the mixture on each lettuce leaf.

  4. Add one-quarter of the tomato, roll the lettuce around the filling, and serve.

  5. 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.

Nutrition Facts

Per serving

Calories: 163
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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