with Almonds
This 10-minute no-cook vegetarian lunch idea is light, bright, and full of flavors that will whisk you back to your tuna salad sandwich days (minus the tuna and the bread). The ever-adaptable chickpea is mashed with scallion greens, dill, fresh lemon, and a creamy powerhouse sauce of miso, mayonnaise, sour cream, mustard, and garlic. Load it into crisp lettuce cradles and sprinkle with crunchy almonds. When you’re done, you’ll be delighted to find approximately zero pans or baking sheets to wash! Now that’s a (lettuce) wrap.
Allergens
Utensils
Tags
Sour Cream
1.5 tablespoon
Baby Lettuce
1 unit
Chickpeas
1 unit
Lemon
1 unit
Miso Sauce Concentrate
1 unit
Mayonnaise
2 tablespoon
Scallions
2 unit
Dijon Mustard
2 teaspoon
Garlic Powder
1 teaspoon
Dill
0.25 ounce
Sliced Almonds
0.5 ounce
Sugar
0.25 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
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Wash and dry produce.
-
Quarter lemon. Drain and rinse chickpeas; pat dry with paper towels. Trim and thinly slice scallion greens (save whites for another use). Pick dill fronds from stems; roughly chop. Trim and discard root end from lettuce; separate leaves.
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In a small bowl, combine mayonnaise, sour cream, mustard, miso sauce concentrate, garlic powder, ¼ tsp sugar (½ tsp for 4 servings), and a squeeze of lemon juice. Season with salt and pepper.
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Place chickpeas in a large bowl and mash with a potato masher or fork until about half the chickpeas are smooth (leave some larger chickpeas pieces for texture).
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Stir in scallion greens, mayonnaise mixture, as much dill as you like, and a squeeze of lemon juice to taste. Season with salt and pepper.
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Divide lettuce leaves between plates; fill with chickpea salad. Garnish with almonds and serve with any remaining lemon wedges on the side.
480
kcal
Calories
25
g
Fat
4
g
Saturated Fat
49
g
Carbohydrate
12
g
Sugar
11
g
Dietary Fiber
15
g
Protein
35
mg
Cholesterol
1020
mg
Sodium
with Arugula, Creamy Balsamic Dressing & Almonds
plus Red Pepper Jam, Cucumbers & Crispy Fried Onions