Ingredients
- 1 teaspoon lemon zest
- juice of 1 lemon
- 2 teaspoons honey
- 1 Tablespoon tahini
- 1 Tablespoon extra virgin olive oil
- salt and pepper, as desired
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1/2 cup roasted red bell peppers, diced
- 1/4 cup red onion, diced
- 1 tomato, seeds removed, diced
- 1 cup cucumber, partially peeled, seeds removed, diced
- 8 pitted kalamata olives, chopped
- 1 teaspoon fresh dill, chopped
- 1 Tablespoon fresh basil, chopped
- 1.5 ounces (1/3 cup) crumbled feta cheese
- 12 lettuce leaves - romaine, leaf, head or butter/bibb/Boston
Preparation
- In a medium bowl, stir together the lemon zest, lemon juice, honey, tahini and olive oil. Season with salt and pepper as desired. Add the garbanzo beans and stir to coat. Place the diced red onion in a small cup with ice water to soak for a few minutes. Add the diced roasted peppers, tomatoes, and cucumbers to the bowl of beans. Drain the onions and pat dry then add to the beans. Add the chopped olives, dill and basil. Season again to taste and add a dash of crushed red pepper flakes if you like it a bit spicier. Allow the mixture to sit and marinate for the flavors to develop. Cover and refrigerate if not serving right away.
- To serve, scoop about 1/4 cup of the bean/vegetable mixture into each lettuce leaf and top with crumbled feta cheese. Enjoy!
Categories
- Dinner
- Lunch
- Salad
- Plant-Based Protein
- Vegetable
- Gluten Free
- Vegetarian
- MHealthy