Smashed Chickpea Salad Lettuce Wraps

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I mentioned a few weeks back that my husband and I were trying to eat more
vegetarian meals for dinner since neither one of us are big meat eaters and we've really
enjoyed trying new recipes. Chickpeas have been the star of several of our new
vegetarian dinners. We especially liked chickpea stir-fry and garlic spinach pasta with
chickpeas. Vegetarian chili for two was also a winner!



I recently received the cookbook Just Cook It!, which is full of delicious looking
recipes of all types, but I was really drawn to the recipe for smashed chickpea salad
lettuce wraps. The author of this beautiful cookbook, Justin Chapple, created this recipe
for a vegetarian friend who wanted his own version of a chicken salad. Justin is the
Culinary Director at Food & Wine, so he know a lot about good food!

The chickpeas provide a healthy dose of protein, so you don't even miss the chicken.

You can whip up this recipe in no time at all using the OXO One Stop Chop manual
food processor. This handy kitchen tool can chop, mince or purée with a simple twist!

The comfortable knob makes for easy turning and the removable handle fits inside
for compact storage. It has 3 stainless steel blades to quickly chop, mince or purée
vegetables, fruit, nuts and more. The One Stop Chop minced this onion in just seconds!

Smashed chickpea salad lettuce wraps are perfect for summer when you're looking for
delicious recipes that don't require you to turn on the stove or oven. It would make a
nice picnic lunch, stored in a mason jar inside a cooler, until you're ready to eat!

For more delicious looking recipes like this one, be sure to check out Just Cook It!.
I'm looking forward to trying olive oil & herb crushed potatoes and extra-crispy
potato sticks soon!

Smashed Chickpea Salad Lettuce Wraps

2 (15 ounce) cans chickpeas, drained and rinsed
2 medium celery ribs, minced
1/3 cup minced red onion
1/4 cup mayonnaise
3 T fresh lemon juice
kosher salt and freshly ground black pepper
1/4 cup snipped fresh chives
1/2 cup chopped fresh parsley
12 large Bibb or iceburg lettuce leaves, for serving

In a large bowl, using a potato masher or large whisk, coarsely smash most of the
chickpeas (some of the chickpeas might still be whole, which is good).

Add the celery, onion, mayonnaise, and lemon juice to the chickpeas and mix well.
Season generously with salt and pepper. Stir in the chives and parsley.

Spoon the chickpea salad into the lettuce leaves and serve.

Note - the chickpea salad can be refrigerated in an airtight container overnight.
It's best if you stir in the chives and parsley just before serving.

Recipe printed with permission from Just Cook It! by Justin Chapple.

Enjoy!