Summer Chickpea Lettuce Wraps
Perfectly Balance Your Plate
Serve with 1⁄2 cup corn kernels—try adding them to the wraps!
2 cans (19 oz/540 ml each) unsalted chickpeas
1 tbsp oil
1 bell pepper
1⁄4 small red onion
16 lettuce leaves, about 1 small head
1⁄2 cup crumbled goat or feta cheese
- Drain and rinse chickpeas; place in a large bowl. Add seasoning; stir to combine.
- In Sauté Pan, heat oil over medium-high heat. Add chickpea mixture; cook, stirring occasionally, until heated through, about 6 min. Remove from heat. Slice lemon in half. Using 2-in-1 Citrus Press, squeeze in juice; stir to combine.
- Dice pepper and onion.
- To assemble, make eight stacks of two lettuce leaves. Add about 1⁄2 cup chickpea and seasoning mixture to each stack. Top with peppers, onion, and cheese.
Per serving: Calories 410, Fat 10 g (Saturated 3 g, Trans 0 g), Cholesterol 10 mg, Sodium 260 mg, Carbohydrate 56 g (Fiber 13 g, Sugars 5 g), Protein 21 g.