Chicken Salad with Crunchy Roasted Chickpeas in Lettuce Wraps

Rorie Weisberg Recipe By
  • Cook & Prep: 1 h
  • Serving: 4
  • No Allergens

Summertime is hectic. (When isn’t?) You’re running all over the place, with schedule changes and camp carpools and errands. The midday meal becomes the midday munch — there’s no time or space in the park or car to eat a proper meal. Even utensils are a pain!

 

Introducing the Full ‘N Free Forkless Lunch, which can be adapted to your liking. It’s groundbreaking: a totally balanced, satiating lunch made with whole foods that you can eat without a single piece of silverware. Delectable! This is my favorite on-the-go meal, in the summertime or at any of the other many hectic times in our lives.

 

And if you do manage to sit down at your kitchen table, you have my permission to try it then, too

Ingredients (12)

Salad

Crunchy Roasted Chickpeas

Start Cooking

Prepare the Chicken Salad

  1. Boil chicken tops in chicken soup or plain salted water. Allow to cool, then remove from pot and squeeze out liquid.

  2. Using your hands or a fork, mash chicken until it resembles flaked tuna fish.

  3. Combine with remaining ingredients.

  4. Adjust mayonnaise or dressing to taste. I find that my creamy dressing has just the right seasoning for this salad. If you’re using mayonnaise, add salt and pepper to taste.

Note:

Stores well in the refrigerator for three to four days.

Prepare the Chickpeas

  1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

  2. Drain and rinse chickpeas. Pat dry with paper towels and spread on a baking sheet.

  3. Drizzle with oil and toss with garlic salt. Bake for 20-25 minutes until crunchy.

Assembly

  1. Wash, check, and dry lettuce boats.

  2. Place spiralized beets and carrots on top of the lettuce.

  3. Divide chicken salad among the lettuce boats.

  4. For those who either don’t need or should not have a heavy carb load at a meal, the carrots and beets may provide enough carbohydrates for satiation. I like to top my lettuce boats with crunchy chickpeas for additional starch, fiber, and protein.

Credits

Styling and Photography by Hudi Greenberger

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