No-Tuna Salad Lettuce Wraps

 
Preparation:10 min(s)
Cooking: min(s)
Total:10 min(s)
Serves:1

Introduction

Eating salad does not have to be boring. One of the many ways to liven up your salad is by creating these simple lettuce wraps filled with "vegan tuna" salad. All the ingredients used in this recipe are wholesome and super-good for you, and you still get to enjoy a delicious, tuna-like taste. The lettuce wrapping makes eating your salad greens extra fun, and your body will be so grateful that you tricked yourself into eating yet another healthy, detoxifying salad!

Ingredients

1/2 cup chickpeas

1/4 cup cherry tomatoes (halved)

1 tablespoon red onion (chopped)

1 celery rib (single branch/rib)

1 pickle (look for a gluten-free pickle brand)

1 tablespoon tahini paste

1 teaspoon mustard (dijon)

1/2 teaspoon pure maple syrup

1 cup green rocket leaves

Sea salt to taste

Black pepper to taste

1 lettuce (for wrapping)

Preparation

If using dried chickpeas, soak them overnight. The next day, cook them until tender.
If using canned chickpeas, rinse and drain them well and pat them dry with a clean tea towel. Add them to a mixing bowl and mash them with a fork, leaving a couple of them whole to create a bit more bite.
Chop up the celery, pickle and onion and add them to the mixture. Add the tahini, mustard, maple syrup, salt and pepper and mix well to combine. You can adjust the consistency by adding 2-3 tablespoons of water. Once everything is stirred through, fold in the cherry tomatoes and rocket.
Make sure to always taste and tweak the recipe accordingly! Depending on what mustard you use, you might want to add a bit more to really add a depth of flavor.
Scoop spoonfuls of the mixture onto the lettuce leaves and wrap them up like you would with a burrito. If you're using smaller lettuce leaves, simply fold them like you would with a taco.
If you have leftovers, you can save the "tuna" salad in the fridge for a couple of days and enjoy it again.

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