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-inspired vegan recipe (gluten-free), ready in about 15 minutes, pairs canned chickpeas, drained and rinsed, celery stalks, finely diced, red bell pepper, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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 leaves 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.