These wraps are high in cancer-fighting fiber and quite refreshing on a warm spring or summer day!
1 1/2 cups cooked or canned chickpeas, rinsed and drained
1/2 cup finely chopped or grated carrot
1/2 cup finely chopped celery
3 green onions, chopped
2 to 3 tablespoons fat-free or low-fat vegan mayonnaise
1 tablespoon stone-ground mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 large romaine lettuce leaves
1 medium tomato, sliced, or 6 to 8 cherry tomatoes, cut in half
- Coarsely mash the beans with a fork or potato masher, leaving some chunks.
- Add the carrot, celery, green onions, vegan mayonnaise, mustard, salt, and pepper. Mix well.
- Place about one-quarter of the mixture on each lettuce leaf. Add one-quarter of the tomato, roll the lettuce around the filling, and serve.
- Stored in a covered container in the refrigerator, leftover Chickpea Salad Romaine Wrap filling (without the lettuce and tomato) will keep for up to 3 days.
Per serving (Makes 4 servings):
4 g fat
0.5 g saturated fat
0 mg cholesterol
25.6 g carbohydrate
6.5 g fiber
3.5 g sugar
8 g protein
15.2 mg vitamin C
2555 mcg beta-carotene
1.2 mg vitamin E
72 mg calcium
2.9 mg iron
525 mg sodium
Recipe from The Cancer Survivor’s Guide
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