Mediterranean Sorghum Tabbouleh and Chickpea Lettuce Wraps

Name: Mediterranean Sorghum Tabbouleh and Chickpea Lettuce Wraps
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 head of Bibb/Boston Lettuce (washed and separated); 1/2 cup brown rice or quinoa (cooked); 5 Roma Tomatoes (diced); 6-8 green onions (green and white parts chopped); 1/4 of an english cucumber (diced); 1/4 cup fresh mint (finely chopped); 2 bunches of parsley (bottom part of stem removed, chopped finely); 1/4 cup lemon juice; 1/4 cup extra virgin olive oil; salt and pepper to taste; 1 - 15 ounces can of chickpeas (drained and rinsed); 2 tablespoons olive oil; 1/2 teaspoon salt {more or less to taste}; 1/2 teaspoon paprika {or your favorite spice}

Mediterranean Sorghum Tabbouleh and Chickpea Lettuce Wraps create a light, healthy meal using the flavors of Lebanon. A Sorghum Quinoa Brown Rice blend is combined with Tabbouleh and placed in a lettuce wrap with roasted chickpeas.

Prep15 min
Cook20 min
Total35 min
Makes6 servings
Calories209

Ingredients

6 servings

1 head of Bibb/Boston Lettuce (washed and separated)

Sorghum Tabbouleh:

1/2 cup brown rice or quinoa (cooked)
5 Roma Tomatoes (diced)
6-8 green onions (green and white parts chopped)
1/4 of an english cucumber (diced)
1/4 cup fresh mint (finely chopped)
2 bunches of parsley (bottom part of stem removed, chopped finely)
1/4 cup lemon juice
1/4 cup extra virgin olive oil
salt and pepper to taste

Roasted Chickpeas:

1 - 15 ounces can of chickpeas (drained and rinsed)
2 tablespoons olive oil
1/2 teaspoon salt {more or less to taste}
1/2 teaspoon paprika {or your favorite spice}

Method

1
Rinse and drain the chickpeas. On a rimmed baking sheet put a paper towel down and lay the chickpeas out in a single layer. Lay another paper towel over the chickpeas and let them sit for about an hour. Preheat oven to 400 degrees. After 20 minutes roll your hands over the paper towel to loosen any casings. Pick through the chickpeas and discard any loose casings.
2
In a medium mixing bowl mix together chickpeas, olive oil and salt.
3
Spread back on a rimmed baking sheet (without the paper towel) and roast for 35-40 minutes tossing occasionally, until crispy and golden.
4
Remove from the oven and sprinkle the spice of your choice over the chickpeas (for example 1/2 teaspoon paprika). Set aside to let cool.
5
Cook the Sorghum Quinoa & Brown Rice according to the package.
6
While the sorghum cooks chop the tomatoes, green onions, cucumber mint and parsley and place in a large bowl. Once the sorghum has cooled add it to the parsley mixture. Add the lemon juice and olive oil and gently toss.
7
Place a scoop of the Sorghum Tabbouleh in the lettuce wrap and top with the roasted chickpeas.