Chickpea Pesto Wrap

Servings: 12

This unique chickpea pesto is delicious folded into lettuce wraps, but you can also smear the spread on whatever your heart desires; pita bread, toast, pasta, salads, and more—really, the options are endless! Chock-full of vitamins, these lettuce wraps go well with Roasted Red Pepper Mac & Cheese (page 242) or Italian Chicken (page 232).

INGREDIENTS

1 (15-oz.) can chickpeas, drained and rinsed
Handful of arugula
¼ cup chopped walnuts
¼ cup black olives
2 green onions, roughly chopped
1 small tomato, quartered
10 basil leaves
1 garlic clove, peeled
1 tablespoon extra-virgin olive oil
Juice of ½ lemon
12 small lettuce leaves

INSTRUCTIONS

1. Combine the chickpeas, arugula, walnuts, olives, green onions, tomato, basil, garlic, olive oil, and lemon juice in a food processor and blend until a paste forms.
2. Arrange the lettuce leaves on a serving platter and top with the chickpea pesto. Serve and enjoy!

NUTRITION • per one serving •

Calories 61
Total Fat 3.53 g 5%
Saturated Fat 0.4 g 2%
Polyunsaturated Fat 1.4 g —
Monounsaturated Fat 1.3 g —
Trans Fat — 
Cholesterol — 
Sodium 69 mg 3%
Total Carbohydrates 6.1 g 2%
Dietary Fiber 2 g 7%
Total Sugars 1 g —
Protein 2.1 g 4%
Vitamin A 117 mcg 8%
Vitamin C 2.9 mcg 5%
Vitamin D — 
Potassium 87 mg 2%
Calcium 22 mg 2%
Iron 0.55 mg 3%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here