Creamy Chickpea Salad Lettuce Wraps

🥘 Ingredients

• Dijon mustard
  4 tsp
• baby lettuce
  2
• chickpeas
  2 unit
• dill
  ½ oz
• garlic powder
  2 tsp
• lemon
  2
• mayonnaise
  4 tbsp
• miso sauce concentrate
  2
• paper towels
• pepper
• salt
• scallion greens (save whites for another use)
  4
• sliced almonds
  1 oz
• sour cream
  3 tbsp
• sugar
  ¼ tsp

🍳 Cookware

• small bowl
• large bowl
• potato masher

1. 1

   Wash and dry produce.
2. 2

   Quarter lemon . Drain and rinse chickpeas ; pat dry with paper towels . Trim and thinly slice scallion greens . Pick dill fronds from stems; roughly chop. Trim and discard root end from baby lettuce ; separate leaves.

   lemon: 2, chickpeas: 2 unit, paper towels, scallion greens: 4 (save whites for another use), dill: ½ oz, baby lettuce: 2
3. 3

   In a small bowl , combine mayonnaise , sour cream , Dijon mustard , miso sauce concentrate , garlic powder , sugar , and a squeeze of lemon juice. Season with salt and pepper .

   mayonnaise: 4 tbsp, sour cream: 3 tbsp, Dijon mustard: 4 tsp, miso sauce concentrate: 2, garlic powder: 2 tsp, sugar: ¼ tsp, salt, pepper
4. 4

   Place chickpeas in a large bowl and mash with a potato masher or fork until about half the chickpeas are smooth (leave some larger chickpeas pieces for texture).
5. 5

   Stir in scallion greens, mayonnaise mixture, as much dill as you like, and a squeeze of lemon juice to taste. Season with salt and pepper.
6. 6

   Divide lettuce leaves between plates; fill with chickpea salad. Garnish with sliced almonds and serve with any remaining lemon wedges on the side.

   sliced almonds: 1 oz