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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.
Disclosure: I was asked to participate in the #NewYearNewGrain18 campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time.
MEDITERRANEAN SORGHUM TABBOULEH AND CHICKPEA LETTUCE WRAPS
When I am looking for a light and healthy meal I often turn to lettuce wraps. I love that I can wrap my favorite flavors up into a crisp piece of lettuce and still feel satisfied at the end of the meal while keeping things lighter than if I was using a tortilla.
Mediterranean Sorghum Tabbouleh and Chickpea Lettuce Wraps are a marriage of two of my favorite things: Tabbouleh and Crispy Roasted Chickpeas.
The tabbouleh I created for these lettuce wraps uses Hodgson Mill Parmesan Sorghum Quinoa and Brown Rice in place of the usual bulgur that I use. I love changing up my grains and trying something new. This sorghum blend worked perfectly in the tabbouleh and brought some extra flavors to the meal.
If you are feeling adventurous there are other ways to spice up these lettuce wraps. You can add feta cheese, a spread of hummus before loading in your tabbouleh and chickpeas or even add some kalamata olives.
Since we are in a new year I figured it was only fitting to introduce you guys to a new grain. These “New” ancient grains from Hodgson Mill are a blend of premium grains and seasonings all in one pouch, and they are easy to whip up in 15-20 minutes on the stovetop to help round out your meals with whole grain flavor. You know I love that!
Hodgson Mill Ancient Grain Medleys are made with KAMUT Khorasan Wheat, Sorghum, and Teff, and are available in three flavors – Roasted Garlic Peppercorn, Butter & Chive, and Rosemary & Olive Oil Hodgson Mill Sorghum Quinoa & Brown Rice sides are available in three flavors – Rosemary & Garlic, Chipotle, and Parmesan.
Consider substituting Hodgson Mill whole grain side dishes in place of mashed potatoes or white rice for a whole grain nutrition boost — and lots of flavor and nutrition that the whole grains can add!
Sorghum is a superfood that’s made in America – it is a naturally drought-resistant crop, grown from Kansas to Texas and all around the nation; the mild sorghum grains in Hodgson Mill side dishes are pearled and cracked for a tender, creamy texture. Sorghum, Quinoa & Brown Rice Sides are Certified Gluten Free, with tender pearled & cracked for a tender, creamy texture.
Hodgson Mill side dishes are new, and can be found in-store in select areas, but can also be purchased online at www.hodgsonmill.com or on Amazon.
Mediterranean Sorghum Tabbouleh and Chickpea Lettuce Wraps
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.
Ingredients
- 1 head of Bibb/Boston Lettuce, washed and separated
Sorghum Tabbouleh:
- 1/2 cup Hodgson Mill Gluten Free Sorghum Quinoa & Brown Rice, Parmesan , 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 oz. 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}
Instructions
For the Roasted Chickpeas:
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.
In a medium mixing bowl mix together chickpeas, olive oil and salt.
Spread back on a rimmed baking sheet (without the paper towel) and roast for 35-40 minutes tossing occasionally, until crispy and golden.
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.
For the Sorghum Tabbouleh:
Cook the Sorghum Quinoa & Brown Rice according to the package.
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.
To assemble the lettuce wraps:
Place a scoop of the Sorghum Tabbouleh in the lettuce wrap and top with the roasted chickpeas.
Notes
Other ideas to add to the lettuce wraps: feta cheese, olives, a spread of hummus on the lettuce wrap.
There are some great tips for roasting chickpeas on The Kitchn.
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[…] Sorghum Tabbouleh and Chickpea Lettuce Wraps // A Cedar Spoon […]
Gina @Running to the Kitchen
Thursday 18th of January 2018
I love healthy meals like this! The chickpeas are a nice touch! Looks delicious!
Liren | Kitchen Confidante
Monday 15th of January 2018
Sorghum is something I have been wanting to use more in my cooking -- this is just the thing to get me started! I love anything chickpea and tabbouleh!
Julia
Tuesday 16th of January 2018
I love using sorghum in sides and salads. Give it a try!
Brenda @ a farmgirl's dabbles
Monday 15th of January 2018
I would love to try that sorghum...and these lettuce wraps. What a beautiful lunch!
Julia
Tuesday 16th of January 2018
The sorghum is a great addition. I hope you like it!
Nicole
Monday 15th of January 2018
This is exactly the type of food that I crave!
Julia
Monday 15th of January 2018
Me to! I crave it all the time.