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.
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 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.
Mediterranean Sorghum Tabbouleh and Chickpea Lettuce Wraps
Ingredients
- 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 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.
I love healthy meals like this! The chickpeas are a nice touch! Looks delicious!
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!
I love using sorghum in sides and salads. Give it a try!
I would love to try that sorghum…and these lettuce wraps. What a beautiful lunch!
The sorghum is a great addition. I hope you like it!
This is exactly the type of food that I crave!
Me to! I crave it all the time.
I love lettuce wraps and this one looks fantastic!
Thanks! I love lettuce wraps too. They are easy, light and you can customize them!