Chickpea Lettuce Wraps
Prep: 25 minutes • Serves: 4
2 cups rinsed and drained PICS canned garbanzo beans (chickpeas)
1 large celery stalk, finely chopped
3 tablespoons finely chopped red onion
2 tablespoons finely chopped drained sun-dried tomatoes in oil, 1 tablespoon oil reserved
2 tablespoons finely chopped drained roasted red peppers
1 tablespoon extra virgin olive oil
1/4teaspoon smoked paprika or paprika
1/8teaspoon gluten-free PICS ground cumin
1/8teaspoon gluten-free ground red pepper
8 romaine lettuce leaves
1 medium avocado, chopped
1 cup chopped cucumber
1 cup quartered cherry tomatoes
PICS fresh ground black pepper (optional)
1 large celery stalk, finely chopped
3 tablespoons finely chopped red onion
2 tablespoons finely chopped drained sun-dried tomatoes in oil, 1 tablespoon oil reserved
2 tablespoons finely chopped drained roasted red peppers
1 tablespoon extra virgin olive oil
1/4teaspoon smoked paprika or paprika
1/8teaspoon gluten-free PICS ground cumin
1/8teaspoon gluten-free ground red pepper
8 romaine lettuce leaves
1 medium avocado, chopped
1 cup chopped cucumber
1 cup quartered cherry tomatoes
PICS fresh ground black pepper (optional)
1.In medium bowl, with back of fork, coarsely mash most beans; fold in celery, onion, sun-dried tomatoes, reserved sun-dried tomato oil, roasted red peppers, olive oil, paprika, cumin and ground red pepper. Makes about 2-1/2 cups.
2.To serve, evenly spoon bean mixture into lettuce leaves; top with avocado, cucumber and cherry tomatoes. Sprinkle with black pepper, if desired.
Approximate nutritional values per serving:
285 Calories, 13g Fat (2g Saturated), 0mg Cholesterol,
397mg Sodium, 35g Carbohydrates, 9g Fiber, 8g Protein