Ingredients

1 can (15 oz) chickpeas, drained and rinsed or 7 oz baked tofu cubes
1/2 cup diced bell pepper (any color)
1/2 cup diced cucumber
1/4 cup diced red onion
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste
8 large lettuce leaves (such as romaine or butter lettuce)

This also is DELISH with my peanut sauce ( just omit the oil, mustard and lemon)

Instructions:

1. Prepare the Chickpea Salad Mixture:

In a large bowl, combine the drained and rinsed chickpeas, mash slightly with a fork ( or add baked tofu cubes) diced bell pepper, diced cucumber, diced red onion, and chopped fresh parsley ( this gives such a fresh taste).
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.
Pour the dressing over the chickpea or tofu mixture and toss until everything is evenly coated. Adjust seasoning to taste if needed.

2. Assemble the Lettuce Wraps:
Lay out the lettuce leaves on a clean surface.
Spoon the chickpea/tofu salad mixture evenly onto each lettuce leaf, placing it near the bottom edge.
3. Wrap and Serve:
Fold the bottom edge of each lettuce leaf over the chickpea/tofu salad mixture
Fold in the sides of the lettuce leaf, then roll tightly . You may also leave the lettuce leaf open and make a cup.
Secure with toothpicks if needed.
Serve immediately, or refrigerate in sealed container until ready to serve.