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No Tuna Chickpea Salad in Lettuce Boats

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Ingredients Method Notes

Ingredients
  

  • 1 15oz Can Garbanzo Beans/Chickpeas organic if possible
  • 1/4 Cup Red Onion finely diced
  • 1/4 Cup Dill Pickles finely diced
  • 2 tbsp Capers drained and finely diced
  • 2 tsp Dijon Mustard
  • 3 tbsp Tahini
  • 1 tbsp Agave
  • Salt & Pepper to taste
  • Romaine Lettuce Leaves
  • Sprouts or Microgreens for topping

Method
 

  1. Drain and rinse the chickpeas and place in bowl of food processor.  Pulse a few times to roughly chop
  2. In a large bowl add the chickpeas and all the other ingredients.  Mix well
  3. Place in the fridge for about 10 minutes for the flavours to combine
  4. Wash and dry romaine leaves and spoon the chickpea salad on to the leaves.  
  5. Top the salad mixture with sprouts or microgreens

Notes

Place leftovers in the fridge in an airtight container.
This can also be served on bread instead of lettuce.