|
I made this tonight from the Happy Herbivore Cookbook. They were so quick and easy and soooo good!!
Salsa Chickpea Lettuce Wraps
1 15oz. can chickpeas, drained and rinsed
1 12 oz. jar salsa (I used just some jarred salsa, grocery store brand of corn and black bean mild salsa. I’m sure any would be good.)
10 Lettuce leaves (I used romaine – the crispy leaves are best)
Red or yellow bell pepper, finely chopped (or green if you like…green bell peppers aren’t a favorite of mine)
(I added diced avocado too, I'm not on the MWL plan)
Combine chickpeas and salsa in a medium saucepan.
Cook over medium high heat, stirring occasionally, until all the liquid has been absorbed and the chickpeas have taken on the salsa’s color, about 8 mins.
For best results, refrigerate overnight (I ate it right when it was done cooking because I was in a hurry and that was my dinner. I ate the rest of it about 3 hours later when it was chilled. I would say I liked the chilled better but it was yummy both ways). Chilled would be nice on a hot summer day.
Spoon chickpeas into lettuce leaves and top with bell pepper pieces. (Also can add avocado at this point).
Serve chilled, warm or at room temperature.
|
Login
Register
FAQ
Search
