Lettuce Entertain You: Buffalo Chickpea Cups

Grab this

• 2 cans (398 mL each) chickpeas, drained and rinsed
• 1 celery stalk, finely diced
• 1 small carrot, coarsely grated
• 3 green onions, thinly sliced, divided
• 1/4 cup vegan mayonnaise
• 3 tablespoons vegan hot sauce
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon fine salt
• 8 large butter lettuce leaves, washed and dried
• 2 tablespoons roasted unsalted pumpkin seeds

Do this

1. Add the chickpeas to a medium bowl. Mash about two-thirds of them with a fork, leaving the rest whole for texture.
2. Add the celery, carrot and two-thirds of the green onions to the bowl.
3. Stir together the vegan mayonnaise, hot sauce, lemon juice, garlic powder, smoked paprika and salt in a small bowl.
4. Pour the dressing over the chickpea mixture and fold until everything is evenly coated. Taste and add another splash of hot sauce if you like more heat.
5. Arrange two lettuce leaves per serving. Spoon the Buffalo chickpea mixture into the leaves, then finish with the pumpkin seeds and remaining green onions.
6. Serve immediately while the lettuce is crisp, with lemon wedges or extra hot sauce on the side if desired.