Chickpea Salad Lettuce Wraps

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Bright and refreshing chickpea salad wrapped in crisp lettuce leaves, perfect for an easy, portable picnic lunch. This Mediterranean vegan recipe (gluten-free), ready in about 15 minutes, pairs canned chickpeas, drained and rinsed, celery stalks, finely diced, and red bell pepper, finely diced for a weeknight-friendly dinner. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz) canned chickpeas, drained and rinsed
• 2 celery stalks, finely diced
• 1/2 cup red bell pepper, finely diced
• 3 green onions, thinly sliced
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 large Romaine lettuce leaves

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Instructions

1. Step 1: In a medium bowl, mash 1 can (15 oz) drained and rinsed chickpeas with a fork until chunky but not pureed.
2. Step 2: Add 2 finely diced celery stalks, 1/2 cup finely diced red bell pepper, and 3 thinly sliced green onions to the mashed chickpeas.
3. Step 3: Stir in 1/4 cup mayonnaise, 1 tbsp Dijon mustard, and 1 tbsp fresh lemon juice until evenly combined.
4. Step 4: Season the mixture with 1/2 tsp salt and 1/4 tsp black pepper, adjusting to taste.
5. Step 5: Spoon about 1/4 cup of the chickpea salad onto each of 8 large Romaine lettuce leaves, folding gently to form wraps.
6. Step 6: Serve immediately or cover and refrigerate up to 4 hours for a chilled picnic treat.