Chickpea Salad Romaine Wraps

feta cheese

🥗Healthier: tofu feta

💰Cheaper: omit cheese

Tofu feta reduces calories while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

hummus

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Cottage cheese provides a similar texture at a lower cost.

avocado

🥗Healthier: mashed banana

💰Cheaper: omit avocado

Omitting avocado reduces cost without losing much texture.

If using canned chickpeas, rinse and drain them.

In a large bowl, add 1.5 cups of cooked chickpeas and coarsely mash them with a potato masher or fork until you have some small chunks and some large chunks.

Dice up half a cup of carrot and half a cup of celery, then add these to the mashed chickpeas.

Slice three green onions and add them to the bowl with the chickpeas and vegetables.

Stir in half a teaspoon of salt, a quarter teaspoon of black pepper, 3 tablespoons of no egg mayonnaise, and 1 tablespoon of mustard. Blend well.

Slice the tomato and place slices at the bottom of each romaine leaf.

Spoon about a quarter of the chickpea salad mixture on top of the tomato in each romaine leaf.

Wrap the romaine leaves around the chickpea salad and tomato, or serve as a sandwich if preferred.

Equipment Needed

Spice Level:

Dietary

Allergens