Trevor's Recipe Collection
¼ cup tahini
¼ cup extra-virgin olive oil
1 teaspoon lemon zest
¼ cup lemon juice (from 2 lemons)
1½ teaspoons pure maple syrup
¾ teaspoon kosher salt
½ teaspoon paprika
2 (15 ounce) cans no-salt-added chickpeas, rinsed
½ cup sliced jarred roasted red peppers, drained
½ cup thinly sliced shallots
12 large Bibb lettuce leaves
¼ cup toasted almonds, chopped
2 tablespoons chopped fresh parsley
1. Whisk tahini, oil, lemon zest, lemon juice, maple syrup, salt and paprika in a large bowl. Add chickpeas, peppers and shallots. Toss to coat.
2. Divide the mixture among lettuce leaves
¼ cup tahini
¼ cup extra-virgin olive oil
1 teaspoon lemon zest
¼ cup lemon juice (from 2 lemons)
1½ teaspoons pure maple syrup
¾ teaspoon kosher salt
½ teaspoon paprika
2 (15 ounce) cans no-salt-added chickpeas, rinsed
½ cup sliced jarred roasted red peppers, drained
½ cup thinly sliced shallots
12 large Bibb lettuce leaves
¼ cup toasted almonds, chopped
2 tablespoons chopped fresh parsley
1. Whisk tahini, oil, lemon zest, lemon juice, maple syrup, salt and paprika in a large bowl. Add chickpeas, peppers and shallots. Toss to coat.
2. Divide the mixture among lettuce leaves