Chickpeas are such magical little beans. What other food can you create hummus and a vegan cookie dough?! They’re great for soups and salads too. One of my favorite ways to use them is in a chickpea salad. It has helped me replace chicken salad and cut back on tuna salad. So, if you’re trying to go more plant-based, you may love these 3 flavoral ways to make chickpea salad lettuce wraps. (Also, feel free to put it on your favorite bread or bun!)
The base is simple.
1 can of chickpeas, drained, rinsed, and slightly mashed. You’ll want some hole ones for texture.
1/4 cup diced red onion
1/4 cup diced celery
1/4 cup diced carrot
Alright, let’s dive into the 3 different sauces.
Thai-Inspired Turmeric and Ginger
Garlic
Coconut cream
Turmeric
Ginger paste
Salt & Pepper
In a small mixing bowl, combine coconut cream (the thick cream that rises to the top of canned coconut milk), 1 pressed garlic clove, 1 TBSP turmeric, 1 1/2 tsp ginger paste, salt & pepper to taste. Mix with a fork and then combine with chickpea mixture. Wrap up in lettuce of your choice.
South of the Border
Avocado
Cilantro
Lime
Coconut cream
Salt & Pepper
Cumin
Garlic
In a small mixing bowl, mash avocado until smooth. Continue by adding in the coconut cream, juice of 1 lime, 1 pressed garlic clove, 1 tsp cumin, and salt & pepper to taste. Mix with a fork and then combine with chickpea mixture. Wrap up in lettuce of your choice.
Roasted Red Pepper
Roasted red peppers
Coconut cream
Garlic
Balsamic vinegar
Tomato paste
Salt & Pepper
In a blender, combine 1/2 a jar of drained roasted red peppers, coconut cream, 1 garlic clove, 1 TBSP balsamic vinegar, 1 TBSP tomato paste, and salt & pepper to taste. Blend until smooth. Lastly, combine with chickpea mixture. Wrap up in lettuce of your choice.
I’ve been having a blast doing my Cooking with Nikki series on Instagram live. There will be more to come and I’d love to hear about some dishes that you’d like to learn how to make or any changes in food you’d like to make as well. Food is love. xoxo
