July 9, 2015
Chickpea Salad Lettuce Tacos
6 leaves of romaine lettuce
1 15-ounce (400g) can of garbanzo beans, drained and rinsed
1/2 cup (115g) plant-based mayonnaise (you can make your own, or try Just Mayo or another favorite brand)
1/4 cup (60g) grated carrot
1/4 cup (60g) diced celery
2 stems of green (spring) onions, sliced
1/8 cup (small bunch) chopped parsley
1 teaspoon paprika
Salt and pepper, to taste
1. Combine chickpeas and plant-based mayonnaise in a medium bowl. With a fork, mash the chickpeas and plant-based mayonnaise together.
2. Mix in all the other ingredients and add salt and pepper to taste. Scoop a spoonful on to each lettuce leaf and serve chilled.
3. Serve immediately, or make the chickpea salad ahead of time and keep in the fridge until serving.