Creamy Chickpea Salad Lettuce Wraps
with Almonds
- Eggs
- Milk
- Soy
- Tree Nuts
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.
Ingredients
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
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce.
• 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.
• 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.
• 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).
• 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.
• Divide lettuce leaves between plates; fill with chickpea salad. Garnish with almonds and serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the fresh, tasty flavors, though some found it a bit bland; adding extra Dijon mustard boosted the taste 🍋.
- Ease of prep: Lightning-fast and incredibly simple to make, with no cooking required — perfect for a quick lunch or dinner.
- Suggestions: Consider warming the chickpeas slightly or boiling briefly to soften; add chopped boiled egg for extra protein and flavor.
- Portions: Several found the recipe didn't make enough; consider doubling the chickpea mixture for a more filling meal.
- Texture: For added crunch, try baking the chickpeas with spices or mixing in chopped romaine lettuce.
- Serving ideas: Delicious on crackers or toasted bread as an alternative to lettuce wraps; works well as an appetizer too.
Reviews from our home cooks
Delicious, I even had leftover lettuce to use later in the week. This recipe was summery, healthy, and tasteful. Reminds me of chicken salad without the bread or chicken.
Gave me a new way to make the sauce for future tuna & egg salad sandwiches. I would have never thought to use chickpeas for the base. I would order again.
I just chopped the lettuce and put it all together and made the dressing to mix in. It was delicious that way too!
This was delicious, and I am definitely going to make it again. There was way too much lettuce and not enough protein, but everything was delicious.
Lightning fast way to an explosion of taste that belies the easy preparation!!! Great combo of flavors in a recipe to repeat again and again!
This surprised me by how much I enjoyed it. I chose this for a weight loss reason. Wound up with a new fave.
This was much better than I expected. Really fresh and tasty as well as filling.
Excellent! Loved how fast and easy this one was! And SO tasty!
I shared this lunch with my 82 year old mom. She loved it. She said she has never had anything like it before.
The chickpeas were too hard right out of the can. I will try boiling for a few seconds to soften next time. Second, there was way too much chick peas in ratio with the 'sauce'. I will try using less chickpeas in the future.
