Pickle Ranch Chickpea Cups
Fresh and creamy chickpea cups loaded with tangy dill pickles and ranch dressing, all tucked into crisp butter lettuce leaves. These no-cook bites are refreshing, protein-packed, and perfect for appetizers, meal prep, or light lunches.
Ingredients
Scale
- 2 cups chickpeas, cooked or canned and drained
- 3/4 cup ranch dressing
- 1 cup dill pickles, finely chopped and well drained
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 12 large butter lettuce leaves, washed and dried
Instructions
- Drain and rinse the chickpeas thoroughly, then pat them dry.
- Place the chickpeas in a mixing bowl and lightly mash about one third of them with a fork to create a slightly creamy texture.
- Add ranch dressing, chopped dill pickles, fresh dill, lemon juice, garlic powder, and black pepper to the bowl.
- Stir everything together until evenly combined.
- Arrange the butter lettuce leaves on a serving platter, making sure they are dry and intact.
- Spoon the chickpea mixture evenly into each lettuce leaf.
- Chill for 20 minutes before serving to allow the flavors to meld, then serve cold or at room temperature.
Notes
- Drain the pickles well to prevent excess moisture in the filling.
- Do not over mash the chickpeas to maintain texture.
- The filling can be made up to 3 days in advance and stored in the refrigerator.
- Assemble the lettuce cups just before serving for best crispness.
Find it online: https://tastyze.com/pickle-ranch-chickpea-cups/