Chickpea Lettuce Cups
with Dried Cranberries and Walnuts
- 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
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.
To serve, scoop the chickpea salad into the Roma crunch leaves.