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–+ servings

"Honey" Mustard Chickpea Lettuce Wraps

Easy, no cooking required! These lettuce wraps are filled with veggies and a vegan "honey" mustard dressing that is delicious.
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Prep Time 20 minutes
Course Appetizer, Dinner, Lunch, Snack
Servings 12 lettuce wraps

Equipment

  • Blender

Ingredients
  

"Honey" Mustard Chickpeas

  • 1 (15.5 ounce/439g) can chickpeas, drained and rinsed
  • 1 bell pepper (about 5.5 ounces/150g), finely chopped
  • ½ English cucumber (about 4.5 ounces/125g), finely chopped
  • ⅓ red onion (about 3 ounces/90g), finely chopped
  • 15 pitted castelvetrano olives (about 1.5 ounces/45g), chopped
  • 12 leaves (about 1.5 ounces/50g) butter lettuce, these are for the wraps

Dressing

  • ¼ cup (60g) tahini
  • 2 teaspoons grainy mustard
  • ¼ cup (60ml) maple syrup
  • 3 tablespoons (45ml) water, add more if you want the dressing thinner
  • Salt to taste

Instructions
 

  • In a blender combine all the ingredients for the dressing. Blend until smooth. You can also do this by hand with a whisk. If you prefer the dressing to be thinner add a bit more water.
  • In a large bowl add all the ingredients for the "honey" mustard chickpeas, except for the butter lettuce. Then pour the dressing over and toss to combine.
  • Take 1 piece of lettuce and scoop about 2 to 3 tablespoons of chickpeas ontop.
  • Repeat until all wraps are made.
  • Garnish with microgreens if desired, and enjoy.

Video

Notes

  • I like castelvetrano olives so that is what I used, but you can use any olives you like.
Keyword chickpea lettuce wraps, chickpeas, honey mustard chickpea lettuce wraps, lettuce wraps, no cook recipes, summer recipes
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