I am not afraid to admit that I have consumed a can of chickpeas pretty much every week since this pandemic hit. Chickpeas are cheap, versatile, nutritious, and filling, but as we reach week 8 plus of quarantine the humble can of chickpeas needed a spice up.

Behold, a chickpea glow-up!

A play on a chicken salad, but with chickpeas (because plants), upgraded with a delicious herb-y dressing, and made into lettuce wraps for the perfect work week lunch-al-desko.

You can totally forgo the lettuce wrap part and just spoon the chickpeas over some chopped lettuce instead, or just eat them out of the bowl with abandon. Either way, the whole meal comes together in about 10 minutes, no oven or stove required. As Ina would say, “How easy is that?”

Green Goddess Chickpea Salad Lettuce Wraps

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1 can of chickpeas, drained and rinsed

3 small celery stalks, thinly sliced

1 head of boston or bibb lettuce, radicchio, endive, or another sturdy, crunchy leaf

For the Green Goddess Dressing:

1/4 cup of mayonnaise

1/2 cup of chopped parsley

1/2 cup of basil leaves, packed

3 green onions, sliced

1/2 tsp dijon mustard

1 small garlic clove, minced

2 tbsp lemon juice ( about 1/2 of a lemon)

1/4 tsp kosher salt

black pepper

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1. In a medium sized bowl combine the drained chickpeas and sliced celery. In a blender or food processor combine the mayonnaise, herbs, mustard, lemon juice, garlic and salt and pepper. Blend to combine until herbs are broken down and dressing is smooth.

2. Add the dressing to the chickpeas and celery and toss to combine. Using a potato masher or fork, mash so some, but not all, of the chickpeas are smashed. Pile into lettuce leaves to make salad wraps or onto of greens to have as a salad.

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