Chickpea Salad Lettuce Cups

This picnic cuisine crowd pleaser is just perfect for lunch. It packs extremely well and can be whipped up in a snap. Carry these lettuce cups with you to the park, pool or on the road this summer.

Chickpea Salad Lettuce Cups! Oh so fresh! {vegan, gf}I hear you. It’s 90+ degrees outside, you’re hungry and the last thing you want to do is turn on your oven get all fancy in the kitchen. These chickpea salad lettuce cups meet all of the requirements for summertime fare, not to mention that they’re fast, easy and filling.

Fresh & Easy Chickpea Salad Lettuce CupsTender, smashed chickpeas come together with a simple dressing of mayo, mustard, lemon and dill. Fresh, crunchy celery, pickles and red onion mingle with sweet red grapes and pecans in this fiber-rich, no cook salad. Butter lettuce provides a cool, crisp way to wrap things together. Tucked away into a basket or bag for easy summertime toting, these chickpea salad lettuce cups can be assembled on location.

Chickpea Salad Lettuce CupsThis salad is:

Refreshing + delicious

Extremely satisfying

Fast! Whip it up in less than 20 minutes.

Healthy + portable

Chickpea SaladIf you try out this recipe, I’d love to know! Be sure to tag your Instagram #homegrownprovisions or Tweet me @homegrownprov so I can see all the summertime picnic fare you’re creating!


Chickpea Salad Lettuce Cups

  • Author: Homegrown Provisions
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 1x
  • Cuisine: Picnic



  • 1 can of chickpeas, rinsed and drained
  • 1/4 cup red onion, diced
  • 2 ribs of celery, diced
  • 2 kosher pickles, diced
  • 1/4 cup chopped pecans (or walnuts)
  • 1 cup red grapes, sliced lengthwise
  • juice of 1 lemon
  • 3 tbsp Just Mayo
  • 3 tsp freshly chopped dill
  • 1 tsp dijon mustard
  • salt and pepper to taste
  • 1 head of butter lettuce, cleaned and rinsed
  • cherry tomatoes (optional garnish)


  1. In a large bowl, smash the chickpeas with a potato masher or a fork.
  2. Add in the celery, red onion, pickles, grapes and pecans until well combined.
  3. Add the dill and fold in the mayo, lemon juice and dijon mustard.
  4. Season with salt and pepper to taste.
  5. Divide the chickpea salad into lettuce cups and garnish with fresh cherry tomatoes as desired.
  6. Enjoy!


Chickpea salad can be made a couple of days ahead of time and stored in the fridge. Prior to serving, assemble lettuce cups as needed.




  1. Reply


    July 2, 2016

    I really liked this recipe! I didn’t have dill or tomatoes, but the lettuce cups still tasted great and were very easy to make. I will definitely be making this again!

    • Reply


      July 8, 2016

      That’s so wonderful to hear, Stephanie! The beauty of this recipe is that it’s very adaptable! Thank you so much for trying!