If you’ve ever made my Mock Chicken Salad you’ll already have an idea of how this dish is made – it’s the same process. I set out to make the Mock Chicken Salad but I was feeling creative and wanted to change it up significantly. I absolutely LOVE what I ended up with. SO delicious. And, it’s really easy to make!! No cooking required for the filling. Though, if you would like it warm and/or find raw celery and onion too crunchy or strong, feel free to sauté those first. I made these for lunch on a fairly warm day but I think the warm/cooked filling would be nice on a chilly day or at dinner. It’s up to you! Experiment….I did!
Feel free to use this filling for a sandwich instead of lettuce wraps.
They are only a garnish, so a small amount is used, but the Tamari-Lime Sliced Almonds are AMAZING here.
- 1 can chickpeas rinsed and drained
- 2 stalks celery diced small
- 2 TBS onion diced small
- 1 clove garlic minced
- 2 TBS low-fat vegan mayo
- 2 TBS catsup
- 1 TBS tamari or other low-sodium soy sauce
- juice from 1/2 lemon
- 1 tsp curry powder
- 1/4 tsp cumin
- 1/4 tsp coriander
- salt and pepper to taste
- Tamari-Lime Sliced Almonds find in Recipes or click link above in blog entry
- 6 leaves butter lettuce
- Pour rinsed/drained chickpeas into food processor bowl and pulse several times until you get a course crumble. Don't over process. We aren't making hummus.
- In medium bowl combine chickpeas with all the other ingredients, minus the almonds.
- Scoop chickpea filling into each piece of lettuce and sprinkle sliced almonds on top.
