Garbanzo Salad Romaine Wrap

Makes 4 servings

In this recipe, salad becomes a finger food as leaves of romaine lettuce are used to wrap a tasty garbanzo filling. This makes for a higher fiber and more refreshing wrap.

1 15-ounce can garbanzo beans, or 1 1/2 cups cooked garbanzo beans
4 large romaine lettuce leaves
¹/₄ teaspoon black pepper
¹/₂ teaspoon salt
1 tablespoon stone-ground mustard
2 – 3 tablespoons dairy- and egg-free mayonnaise substitute
3 green onions, chopped
¹/₂ cup finely chopped celery
¹/₂ cup finely chopped or grated carrot
1 medium tomato, or 6–8 cherry tomatoes, cut in half

Drain beans, then mash with a fork or potato masher, leaving some chunks. Add carrot, celery, green onions, mayonnaise substitute, mustard, salt, and black pepper. Mix well.

Place about 1/4 cup of the mixture on each lettuce leaf. Add tomato, then roll the lettuce around the filling and serve.

Stored in a covered container in the refrigerator, leftover Garbanzo Salad Romaine Wrap filling will keep for up to 3 days.

Variations:

Garbanzo Salad Sandwich: Spread garbanzo mixture on whole-grain bread. Top with tomato slices, lettuce leaves, and another slice of bread. Makes about 3 sandwiches.

Garbanzo Salad Pockets: Place about 1/4 cup of the garbanzo mixture into a pita pocket. Add chopped cucumber, tomato slices, and shredded lettuce. Makes about 6 pockets.

Per serving