chickpea and roasted red pepper lettuce wraps with tahini dressing
Chickpea & Roasted Red Pepper Lettuce Wraps with Tahini Dressing
A tangy, nutty tahini dressing brings together no-cook ingredients like canned chickpeas and roasted red peppers for these easy meal-prep lettuce wraps. Make these wraps ahead of time for a grab-and-go lunch or dinner. A few wedges of warm pita finish off the meal perfectly.
Ingredients:
- ¼ cup tahini
- ¼ cup extra-virgin olive oil
- 1 teaspoon lemon zest
- ¼ cup lemon juice (from 2 medium lemons)
- 1 ½ teaspoons pure maple syrup
- ¾ teaspoon kosher salt
- ½ teaspoon paprika
- 2 (15 ounce) cans no-salt-added chickpeas, rinsed
- ½ cup sliced jarred roasted red peppers, drained
- ½ cup thinly sliced shallots
- 12 large bibb lettuce leaves
- ¼ cup toasted almonds, chopped
- 2 tablespoons chopped fresh parsley
Directions:
- Whisk tahini, oil, lemon zest, lemon juice, maple syrup, salt and paprika in a large bowl. Add chickpeas, peppers and shallots. Toss to coat.
- Divide the mixture among lettuce leaves (about 1/3 cup each). Top with almonds and parsley. Wrap the lettuce leaves around the filling and serve.
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