Vegetarian Lettuce Wraps with Chickpeas and Pesto
These vegetarian lettuce wraps with chickpeas and homemade pesto are soon to be your favorite quick and easy high-protein lunch!
Servings: 8 people
Calories: 183kcal
Ingredients
Chickpea Salad
- 1 Tablespoon extra virgin olive oil
- 3 cups canned chickpeas, drained and rinsed
- 2 teaspoons cumin, ground
Pesto Sauce
- 2 cups fresh basil leaves
- ¼ cup extra virgin olive oil
- 1 tablespoon lime juice, freshly squeezed
- 1 garlic clove
- 1 teaspoon cumin, ground
- salt, to taste
- pepper, to taste
- 1 head bibb lettuce
Instructions
Chickpea Salad
- Heat 2 Tablespoons of extra virgin olive oil in a pan over medium heat.
- Add the chickpeas and cumin. Sauté for 2 minutes. Set aside.
Pesto Sauce
- Combine all the ingredients for the pesto sauce in a food processor and pulse until well blended.
- Once blended, pour the pesto into a small saucepan and heat for 4-5 minutes.
- Once hot, pour the pesto sauce into the bowl of chickpeas and mix well.
- Serve in a the lettuce leaves. Serve hot, room temperature or cold.
Notes
- Before sautéing the chickpeas, drain, rinse, and dry them really well with a paper towel. Removing most of the moisture before heating them will help them crisp up even more.
- You can eat these hot, at room temperature or cold.
- Garnishes like toasted pine nuts, crumbled feta cheese, or a drizzle of flavored olive oil elevate the flavor and presentation of these vegetarian lettuce wraps.
- Store the chickpeas and pesto mixture in an air-tight refrigerator-safe container for up to 3 days.
Nutrition
Calories: 183kcal | Carbohydrates: 30g | Protein: 10g | Fat: 14g | Saturated Fat: 10g | Sodium: 1390mg | Potassium: 1345mg | Fiber: 9g | Sugar: 2g | Vitamin A: 8055IU | Vitamin C: 20.1mg | Calcium: 370mg | Iron: 13.9mg