Creamy Chickpea Salad Lettuce Wraps

🥘 Ingredients

• baby lettuce
  1 head
• chickpeas
  1 can
• dijon mustard
  1 tsp
• dill
  1 bunch
• garlic powder
  ½ tsp
• lemon
  1
• mayonnaise
  2 tbsp
• miso sauce concentrate
  1 tbsp
• scallions
  2
• sliced almonds
  2 tbsp
• sour cream
  2 tbsp
• sugar
  ¼ tsp

🍳 Cookware

• small bowl
• large bowl

1. 1

   Wash and dry all produce.
2. 2

   Quarter the lemon . Drain and rinse the chickpeas ; pat dry with paper towels. Trim and thinly slice the scallions greens (save whites for another use). Pick the dill fronds from stems and roughly chop. Trim and discard the root end from the baby lettuce ; separate leaves.

   lemon: 1, chickpeas: 1 can, scallions: 2, dill: 1 bunch, baby lettuce: 1 head
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: 2 tbsp, sour cream: 2 tbsp, dijon mustard: 1 tsp, miso sauce concentrate: 1 tbsp, garlic powder: ½ tsp, sugar: ¼ tsp
4. 4

   Place chickpeas in a large bowl and mash with a potato masher or fork until about half are smooth, leaving some larger 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: 2 tbsp