Chickpea Lettuce Cups with Dried Cranberries and Walnuts

Chickpea Lettuce Cups

with Dried Cranberries and Walnuts

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lunch

Lunch Nuts Leafy Greens Beans/Legumes Salad American Soy-Free Gluten-Free Winter Recipes Summer Recipes Spring Recipes Quick and Easy Fall Recipes 10 minutes or less
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
590
FAT
31g
CARBOHYDRATES
39g
PROTEIN
19g

MAIN INGREDIENTS

  1. 1 shallot
  2. 13.4 oz chickpeas
  3. ¼ cup Follow Your Heart® Soy Free Vegenaise®
  4. ¼ cup walnuts
  5. 1 oz dried cranberries
  6. 2 heads Roma crunch lettuce
  7. For full ingredient list, see Nutrition
Allergens: Tree Nuts
Nutrition

INSTRUCTIONS

1
Prepare the sandwich
Peel and mince the shallot. Drain, rinse, and dry the chickpeas. Add the chickpeas to a large bowl and mash with the back of a fork. Add the Vegenaise and a good pinch of salt and pepper. Stir to combine. Fold in the minced shallot, walnuts, and dried cranberries.
2
Serve
To serve, scoop the chickpea salad into the Roma crunch leaves.