Chickpea Salad Romaine Wraps

Prep: 
5 minutes
Total: 
5 minutes
Makes: 
4 servings, approximately ½ cup each
Utensil: 
Saladmaster Food Processor
3.5 Qt. Double Walled Bowl
Rate Recipe: 
Contributed By: 
Katherine Lawrence
Recipe from PCRM.org

Ingredients

Recipe Description: 

This recipe is quick, delicious and refreshing! I always make a double-batch because of its versatility and popularity with my family.  

1 ½
cups
cooked garbanzo beans (chickpeas)
(246
g)
2
stalks
celery, sliced, use Cone #4
1
carrot, shredded, use Cone #1
3
green onions, chopped
3
tablespoon
vegan, non-dairy mayonnaise
(15
g)
1
tablespoon
yellow mustard
(15
g)
12
teaspoon
salt
(3
g)
14
teaspoon
black pepper
(.5
g)
1
tomato, sliced
4
large romaine lettuce leaves
Directions: 
  1. Mash beans in the double-walled salad bowl with a fork.
  2. Add the celery, carrots, onions, mayonnaise, mustard, salt and pepper. Stir until well mixed.
  3. Place a slice of tomato on a lettuce leaf and then scoop ¼ of the filling onto the tomato. Repeat for the remaining 3 leaves. Enjoy!
Tips: 
  • This filling is also delicious on sandwich bread.
Nutritional Information per Serving
Calories: 
163
Total Fat: 
4g
Saturated Fat: 
1g
Cholesterol: 
0mg
Sodium: 
525mg
Total Carbs: 
26g
Dietary Fiber: 
7g
Sugar: 
4g
Protein: 
8g

Directions

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