Ranch-y Chickpea Lettuce Cups
- Serves
- 4
- Prep Time
- 15 minutes
Think of these ranch-y chickpea lettuce cups as a lighter, crunchier spin on your favorite creamy chickpea salad. Fresh dill and parsley bring herby brightness, while smoked paprika and lemon juice add just enough tang and spice. Scoop the mixture into crisp butter lettuce leaves for a gluten-free, vegetarian meal that’s just as great for a quick weeknight dinner as it is for make-ahead lunches.
Ingredients
- 5.3 ounces plain low-fat Greek yogurt
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped parsley
- Juice of half a lemon (1½ tablespoons)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Two 15-ounce cans chickpeas, drained and rinsed
- 3 celery stalks, small dice
- 2 large carrots, small dice
- 1 Butter lettuce head, separated into leaves
- Buffalo hot sauce, optional for serving
Directions
- Step 1
Make the ranch-y yogurt: add the Greek yogurt, dill, parsley, lemon juice, garlic powder, onion powder, smoked paprika, salt, and black pepper to a large mixing bowl. Whisk until evenly combined.
- Step 2
Mix in the chickpeas and vegetables: add the chickpeas, celery, and carrots to the mixing bowl and stir to coat in the yogurt sauce.
- Step 3
Assemble: add 3 to 4 lettuce leaves to a plate and spoon in the chickpea mixture to fill each one (double up on leaves for extra stability). Top with a drizzle of buffalo sauce (optional) and enjoy. To prep ahead, store the chickpea mixture separately from the lettuce in sealed containers in the refrigerator for up to 4 days and assemble at meal time.