Greek Chickpea Lettuce Wraps
Lettuce wraps are my new obsession! I love making them because they’re simple to prepare and fun to eat. Here, I take you on a journey to Greece for a few bites!
- Servings: 4
- Preparation time: 25 minutes
- Cooking time: 10 minutes
Ingredients
Roasted chickpeas with lemon
- 2 tablespoons (30 mL) olive oil
- 2 cans (398 ml) chickpeas, well washed and drained
- 2 cloves of garlic, chopped
- 2 tablespoons (30 mL) lemon juice
- 1 teaspoon (5 mL) honey
- 1/2 teaspoon (2.5 mL) salt
- Pepper, to taste
Bell pepper and oregano salsa
- 1 red bell pepper, finely diced
- 2 tablespoons (30 mL) olive oil
- 1 tablespoon (15 mL) lemon juice
- 1 teaspoon (5 ml) finely chopped fresh oregano (or dried)
- 1/2 teaspoon (2.5 ml) honey
- 1/4 teaspoon (1.25 mL) salt
- Pepper, to taste
Garlic Mayonnaise
- 1/2 cup (125 ml) mayonnaise or vegetable mayonnaise
- 1 garlic clove, chopped
- 1 tablespoon (15 mL) lemon juice
Lettuce Wraps
- 2 cups (500 ml) cooked white rice
- 8 to 12 lettuce leaves
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Preparation
Roasted chickpeas with lemon
- In a nonstick skillet, heat oil over medium-high heat and toast chickpeas for 6 minutes, stirring often.
- Add the garlic and cook for 2 minutes. Add the lemon juice, honey, salt and pepper and cook for a further 2 minutes, stirring often. Reserve.
Bell pepper and oregano salsa
- In a bowl, combine all salsa ingredients.
Garlic Mayonnaise
- In a small bowl, combine all mayo ingredients.
Lettuce Wraps
- For each lettuce leaves, add rice, chickpeas, bell pepper salsa and garlic mayonnaise.
