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Gluten Free Chickpea Lettuce Wraps

Gluten Free Chickpea Lettuce Wraps

These Gluten-Free Chickpea Lettuce Wraps are packed full of veggies! The filling can be made into a delicious wrap, dip, or sandwich.

Course Appetizer, Main Course, party, Snack
Cuisine American, gluten-free
Keyword gluten-free, Lettuce Wraps, Chickpea
Author Trish Hall

Ingredients

For the hummus (if not using store-bought)

  • 1 15 oz can chickpeas (reserve the liquid aquafaba) about 1.5 cups cooked chickpeas
  • 1/4 cup lemon juice more depending on your tastes
  • 1/4 cup tahini Or sub with white beans
  • 1/2-1 tsp ground cumin
  • 1-2 tsp minced garlic I used two large cloves
  • salt to taste if using optional

Everything else:

  • 1 large carrot, cut into 1" chunks
  • 1 small crown of broccoli, cut into florets about a cup
  • 1/4 small cabbage, about a cup-sized wedge I used Savoy cabbage, but any would work
  • 1 cup cilantro, loosely packed big stems removed
  • 1 cup parsley, loosely packed big stems removed
  • 2 green onions, whites, and firm part of the green
  • 2-3 radishes
  • 1 15 oz can chickpeas this is optional
  • 1 cup hummus Recipe above, or store-bought
  • your favorite salt-free seasoning mix optional

Options for getting it to your mouth:

  • butterleaf or romaine lettuce
  • crackers
  • celery
  • sandwich bread
  • a spoon or fork 😋

Instructions

For the hummus (if not using store bought)

  1. In a small food processor bowl, add all the ingredients, except the reserved aquafaba

  2. Pulse until everything starts to mix well.

  3. Slowly add aquafaba and blend on high until you get the consistency that you want.

  4. You will need to stop and scrape down the sides a couple of times. Blend until very smooth.

  5. Set aside.

For the rest:

  1. Add the carrots to the food processor and pulse until they are about rice-sized. Add them to a large mixing bowl.

  2. Do the same to the broccoli. Add to the mixing bowl.

  3. Add the cilantro, parsley, green onions, and radishes. Pulse until rice-sized. Add to the mixing bowl.

  4. Add the cabbage to the food processor and pulse until finely chopped. Add to the mixing bowl.

  5. If you want the thicker version of this filling, pulse the other can of chickpeas until they are broken down into rice-sized pieces. Add this to the mixing bowl.

  6. Add the hummus to the mixing bowl on top of the chopped veggies and mix well.

  7. Add salt or salt-free seasoning, if using.

  8. Scoop onto lettuce leaves, or use as a dip with crackers or celery sticks. If you've made the thicker version, spread it onto bread and make a sandwich!