Creamy Chickpea Salad Lettuce Wraps
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Creamy Chickpea Salad Lettuce Wraps

Creamy Chickpea Salad Lettuce Wraps

with Almonds

This 10-minute no-cook vegetarian lunch idea is light, bright, and full of flavors that will whisk you back to your tuna salad sandwich days (minus the tuna and the bread). The ever-adaptable chickpea is mashed with scallion greens, dill, fresh lemon, and a creamy powerhouse sauce of miso, mayonnaise, sour cream, mustard, and garlic. Load it into crisp lettuce cradles and sprinkle with crunchy almonds. When you’re done, you’ll be delighted to find approximately zero pans or baking sheets to wash! Now that’s a (lettuce) wrap.

Tags:
New
Veggie
Calorie Smart
Easy Cleanup
Quick
Allergens:
Eggs
Milk
Soy
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Lemon

1 unit

Chickpeas

2 unit

Scallions

¼ ounce

Dill

1 unit

Baby Lettuce

2 tablespoon

Mayonnaise

(Contains Eggs)

1.5 tablespoon

Sour Cream

(Contains Milk)

2 teaspoon

Dijon Mustard

1 unit

Miso Sauce Concentrate

(Contains Soy)

1 teaspoon

Garlic Powder

½ ounce

Sliced Almonds

(Contains Tree Nuts)

Not included in your delivery

¼ teaspoon

Sugar

Salt

Pepper

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Nutrition Values

/ per serving
Calories480 kcal
Fat24 g
Saturated Fat3.5 g
Carbohydrate54 g
Sugar11 g
Dietary Fiber10 g
Protein14 g
Cholesterol20 mg
Sodium1010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Paper Towel
Small Bowl
Large Bowl
Potato Masher

Instructions

1

• Wash and dry produce.

2

• Quarter lemon. Drain and rinse chickpeas; pat dry with paper towels. Trim and thinly slice scallion greens (save whites for another use). Pick dill fronds from stems; roughly chop. Trim and discard root end from lettuce; separate leaves.

3

• In a small bowl, combine mayonnaise, sour cream, mustard, miso sauce concentrate, garlic powder, ¼ tsp sugar (½ tsp for 4 servings), and a squeeze of lemon juice. Season with salt and pepper.

4

• Place chickpeas in a large bowl and mash with a potato masher or fork until about half the chickpeas are smooth (leave some larger chickpeas pieces for texture).

5

• Stir in scallion greens, mayonnaise mixture, as much dill as you like, and a squeeze of lemon juice to taste. Season with salt and pepper.

6

• Divide lettuce leaves between plates; fill with chickpea salad. Garnish with almonds and serve with any remaining lemon wedges on the side.

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