2 Serving
Lunch
Chickpea Lettuce Cups
with Dried Cranberries and Walnuts
SERVINGS
PREP & COOK TIME
5 min
CALORIES
590
FAT
31g
CARBOHYDRATES
39g
PROTEIN
19g
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INGREDIENTS
- 1 shallot
- 13.4 oz chickpeas
- ¼ cup Follow Your Heart® Soy Free Vegenaise®
- ¼ cup walnuts
- 1 oz dried cranberries
- 2 heads Roma crunch lettuce
- For full ingredient list, see Nutrition
Allergens: Tree Nuts
SERVINGS
PREP & COOK TIME
5 min
CALORIES
590
FAT
31g
CARBOHYDRATES
39g
PROTEIN
19g
Get Recipes Delivered
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.
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