Go Back

13) Curried Chickpea Salad Lettuce Cups

Same principle as the endive cups: the lettuce is structural, not just decorative. Keep the filling and the leaves in separate containers and stuff them when you get there. No soggy leaves, no mess on the drive.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 15-ounce cans chickpeas, drained and rinsed
  • ⅓ cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon curry powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup finely chopped celery
  • 2 tablespoons chopped red onion
  • 12 large romaine or butter lettuce leaves

Method
 

  1. Mash the chickpeas in a large bowl with a fork, leaving some chunks.
  2. Stir in yogurt, mayo, curry powder, salt, and pepper until mixed.
  3. Fold in celery and red onion.
  4. Chill for at least 30 minutes to let the flavors blend.
  5. Spoon the salad into lettuce leaves right before serving.