Chickpea Salad Lettuce Wraps
Ingredients:
2 15.5-ounce cans chickpeas (about 3 ¾ cups)
1 Celery Stalk (minced)
1/4 red onion (minced)
3-4 tablespoons homemade mayonnaise using The Olive Tap’s Avocado Oil * (or your favorite store bought mayo)
1 Tablespoon Dijon mustard (plus more to taste)
½ teaspoon The Olive Tap’s Fleur de Sel (sea salt)
1 teaspoon dried parsley flakes
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon The Olive Tap’s Smoked Spanish Paprika (sweet)
4 Tablespoons of Franks Red Hot Sauce or hot sauce of choice (ramp up the amount for extra heat) for drizzling over salad
1 head of butter lettuce
*Click here for The Olive Tap’s Homemade Mayo recipe
Directions:
Pour both cans of chickpeas (and liquid) into medium saucepan. Simmer over medium heat for 10 minutes, then pour chickpeas into colander or sieve and drain well.
Transfer drained chickpeas to large bowl. Using potato masher or fork, mash chickpeas until desired consistency is achieved.
Add celery, onion, parsley, onion powder, granulated garlic, paprika, mayonnaise, Dijon mustard, and salt to mashed chickpeas. Stir well to thoroughly incorporate all ingredients.
Chill chickpea salad if desired, or serve immediately spooned onto butter lettuce leaves. Drizzle with hot sauce as desired.
Recipe by Kelly, Colorado Springs
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