Name: Chickpea Salad Lettuce Cups
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Picnic
Ingredients: 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)

Scale

Ingredients

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)

Instructions

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

Notes

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.