Crunchy Fresh Lettuce Wrap
Lettuce wraps make a great lunch. Lunch is a meal that's often rushed, eaten on the go, or just downplayed in favor of dinner. But lunch is worth taking a bit of time over when you have it, and enjoying with friends and family.
Servings: 5 servings
Ingredients
- 1 cup chickpeas, cooked or canned
- 1 Tbsp lemon juice
- 1 clove fresh garlic, pressed
- pinch sea salt
- 5 leaves lettuce, chard, or any other green
- 2 carrots, julienned
- 1/2 zucchini, julienned
- 1/2 bell pepper, sliced
- 1 Tbsp green onion, chopped
- 2 Tbsp pumpkin seeds
Instructions
- If you're using canned chickpeas, rinse and drain them. If you're using dried chickpeas, they need to be fully cooked before you start. How to cook dried beans.
- Put the chickpeas in a bowl with the lemon juice, garlic and salt. Leave them to marinate - either overnight, or just while you cook the vegetables. The longer they sit, the more flavor they'll absorb. They should be stirred occasionally to coat them in the lemon juice.
- Chop up the veggies into thin sticks (julienne), which will be the easiest to fit into the lettuce leaves for wrapping.
- Spoon some chickpeas into the center of the leaf, and pile on some veggies. Sprinkle with the green onion and pumpkin seeds. If you are taking your lunch on the go, take the lettuce separate from the rest of the veggies and assemble as you eat.
Nutrition
Calories: 110kcal | Carbohydrates: 15g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 304mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4900IU | Vitamin C: 51.2mg | Calcium: 40mg | Iron: 1.6mg
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