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Chickpea Lettuce Cups with Dried Cranberries and Walnuts
2 Serving Lunch

Chickpea Lettuce Cups

with Dried Cranberries and Walnuts

Tags: Gluten-Free, Soy-Free, Quick and Easy
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
590
FAT
31g
CARBOHYDRATES
39g
PROTEIN
19g

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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
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
590
FAT
31g
CARBOHYDRATES
39g
PROTEIN
19g

View Full Nutrition Label


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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