Chickpea & Tomato Lettuce Boats with Tahini Dressing
Fresh lettuce cups filled with a chickpea and tomato mixture, drizzled with a creamy tahini dressing.
Ingredients
- 1/2 cup, diced (Roma tomatoes recommended) Tomatoes
- 1/2 cup, cooked (or canned, rinsed well) Chickpeas
- 4 large leaves Lettuce leaves (Romaine or butter lettuce)
- 2 tbsp Tahini
- 1 tbsp, freshly squeezed Lemon juice
- 1 clove, minced Garlic
- 1/4 tsp Ground cumin
- 1-2 tbsp (to thin dressing) Water
- to taste Salt and freshly ground black pepper
- 1 tbsp, chopped Fresh parsley
- 1 tsp, chopped Fresh mint
Instructions
- In a bowl, gently combine diced tomatoes and chickpeas. Do not mash the chickpeas.
- In a separate bowl, whisk together tahini, lemon juice, minced garlic, cumin, salt, pepper, and water until smooth. Add more water if needed to achieve desired consistency. Taste and adjust seasonings.
- Spoon chickpea and tomato mixture into lettuce leaves.
- Drizzle generously with tahini dressing and garnish with chopped parsley and mint.
- Serve immediately.
Cuisine: Mediterranean
Suitability: vegetarian,gluten-free,dairy-free
Prep Time: 15 mins
Cook Time: 0 mins
Serving Size: 1
Meal Type: lunch