Egg salad: love it or hate it? It’s one of those foods that’s very polarizing, right on par with tuna salad and mayonnaise in general. These chickpea salad lettuce wraps remind me of both, but before you decide they’re not for you, keep in mind that this salad is completely vegan—no egg, no tuna, no mayo.
The creaminess comes from mashed avocado, and there’s a subtle but familiar salty/briny flavor from Dijon mustard and capers. I went a little off the beaten path with a couple of ingredients, namely nutritional yeast and tahini, which somehow just work. At the same time, though, I also kept it classic and mixed in diced celery, red onion, and parsley, plus a generous squeeze of lemon.
You could absolutely serve this chickpea salad on your favorite bread and maybe slice it diagonally for full-on elementary school nostalgia (crust or no crust is up to you!). I happen to like it best as a lettuce wrap using bibb or butter lettuce, topped with a few sliced tomatoes and a little more red onion for texture. It’s a very easy lunch, especially if you make the chickpea salad the night before. And even if you don’t plan ahead, it only takes 10-15 minutes, max, to throw together.
- 1 (15 ounce) can chickpeas, drained and rinsed
- ½ medium avocado, pitted
- juice of 1 small lemon
- 2 tablespoons nutritional yeast
- 1 tablespoon tahini
- 1 tablespoon dijon mustard
- 1 clove garlic, minced
- sea salt and pepper, to taste
- ¼ cup diced celery
- ¼ cup diced red onion
- ¼ cup parsley, finely chopped
- 1 tablespoon capers, drained
- 1 head bibb or butter lettuce
- tomato and red onion slices (or whatever fixings you like)
- To a medium bowl, add the chickpeas, avocado, lemon juice, nutritional yeast, tahini, mustard, garlic, and generous pinches of salt and pepper. Mash with a potato masher or a fork until all of the ingredients are thoroughly combined (leave some whole chickpeas for texture). Stir in the celery, onion, parsley, and capers. Season to taste.
- Assemble the wraps with your favorite fixings.