Chickpea & Roasted Red Pepper Lettuce Wraps with Tahini Dressing || Gracefult Kitchen

Chickpea & Roasted Red Pepper Lettuce Wraps with Tahini Dressing

Lunch

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

Description

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.