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No Tuna Chickpea Salad in Lettuce Boats

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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

Instructions
 

  • Drain and rinse the chickpeas and place in bowl of food processor.  Pulse a few times to roughly chop
  • In a large bowl add the chickpeas and all the other ingredients.  Mix well
  • Place in the fridge for about 10 minutes for the flavours to combine
  • Wash and dry romaine leaves and spoon the chickpea salad on to the leaves.  
  • 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.