These chickpea salad wraps are full of flavor with red bell pepper, tomato, purple onion, fresh parsley, Dijon mustard and red wine vinegar. They have a great fresh taste and a perfect filling for a butter lettuce leaf.
1 16-ounce can chickpeas, rinsed
1 small red bell pepper, diced
2 roma tomatoes, diced
1/2 green bell pepper, diced
½ purple onion, diced
2 tablespoons fresh parsley, chopped
1 tablespoon Dijon mustard
½ cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
6 lettuce leaves, butter or romaine
Mix the vinegar, Dijon mustard, salt and pepper together in a small bowl. Set aside.
In a large bowl add the chickpeas, bell pepper, tomatoes, celery, onion and parsley. Mix well.
Pour over the vinegar mixture and stir well.
Serve in the lettuce leaves.