This Tasty Tuesday, we’re keeping things light, clean and refreshing with a no-oil, no-added-fat twist on a classic, Chickpea “Tuna” Lettuce Wraps. It’s bright, satisfying and packed with simple, wholesome ingredients.
Recipe
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1–2 tbsp water (as needed for texture)
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 celery stalk, finely chopped
- 2 tbsp red onion, finely chopped
- 1 tbsp fresh parsley (optional)
- Salt & black pepper to taste
- Large lettuce leaves (Bibb or Boston lettuce)
Instructions:
- In a bowl, mash the chickpeas with a fork until slightly chunky.
- Add mustard, lemon juice and a little water to create a creamy consistency.
- Stir in celery, onion and parsley.
- Season with salt and pepper to taste.
- Chill for 1 hour to let the flavors come together. (If you want to enjoy a subtle ocean-like flavor, you can gently mix in a small amount of finely chopped seaweed.)
- Spoon into crisp Bibb or Boston lettuce leaves and serve fresh.
It’s simple, zesty and proof that you don’t need added oils or fats to enjoy something delicious.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
