Chickpea + Quinoa Lettuce Wraps

This past long weekend it was my birthday, the time I turned 20 and entered a new chapter of my life, launched this space, and all while cooking for a feast for my family to enjoy a fully plant-based dinner together. This might sound strange to some that I cooked on my birthday for others but I absolutely love cooking whenever I can especially for others to enjoy my style of food too. 

I am not one to judge how others choose to eat because that has never been my prerogative. However, when cooking for my family I like to keep there palate preferences at the forefront of my mind to make the table a kind and welcoming place for everyone. That meant I veered away from curries, exotic bowls, and you probably get the picture. It boiled down to comfort food for them to enjoy with a plant-based spin. I whipped up Minimalist Baker's Spinach Artichoke dip, Mini Veggie Pot Pies, Erin Ireland's Strawberry Spinach Salad, and The First Mess' Salt + Vinegar Potatoes (in Laura's book), ended with a raw Chocolate Peanut Butter Cheesecake of which I ordered, and some vegan s'mores which the graham crackers recipe was from Faring Well (Jessie's old site). 

The cake I ordered!

The cake I ordered!

I am happy to report back that they all loved it and couldn't believe how full and satisfied they were! Showing people how abundant and flavourful plant-based food can be is something I am truly passionate about and that's why I share my love for it with you! However, sometimes after cooking for a large crowd the last thing that I want to do is to book it in the kitchen and cook up a feast. So I whipped up these easy as heck chickpea + quinoa salad lettuce wraps. The mixture reminds me of an egg salad without the egg and mayo. If you're not into lettuce wraps you can definitely spread this mixture onto bread or between two slices of bread and call it an egg-less salad sandwich! 

Emma xx

Chickpea + Quinoa Lettuce Wraps

Serves: 4 

  • 1/2 cup of quinoa (cooked according to the instructions on the back. I use Bob's Red Mill Tri-Colour quinoa)

  • 1 can chickpeas (drained and rinsed)

  • 2 sticks of celery (rinsed and diced)

  • 1 scallion (diced)

  • 4 Tbsp yellow mustard

  • 3 Tbsp lemon juice

  • 1/2 red apple diced

  • 1 tsp dried dill

  • 1 small bunch of parley (chopped finely)

  • Salt and pepper to taste

Method: While the quinoa is cooking in the saucepan, add the chickpeas to a bowl and smash using the back of a fork or a potato masher. Mash until most of the chickpeas are smashed down. Stir in the quinoa, celery, scallion, apple, and parsley. In a separate small bowl whisk together the mustard and lemon juice. Add the dressing in and stir until well combined. Once the quinoa has cooked add it to the mix and fill in lettuce cups or spread on bread to make a sandwich! 

Print the recipe HERE

Note: I was sent the qunioa by Bob's Red Mill for the #WholeGrainSummer campaign.