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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!


Makes 4 Servings

  • cooked or canned chickpeas, rinsed or drained (1 1/2 cups)
  • finely chopped or grated carrot (1/2 cup)
  • finely chopped celery (1/2 cup)
  • green onions, chopped (3)
  • fat-free or low-fat vegan mayonnaise (2-3 tablespoons)
  • stone-ground mustard (1 tablespoon)
  • salt (1/2 teaspoon)
  • ground black pepper (1/4 teaspoon)
  • large romaine lettuce leaves (4)
  • medium tomato, sliced, or 6 to 8 cherry tomatoes, cut in half (1)


  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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