Whether you’re looking for a no-cook dinner or just something light and refreshing, you’re going to love these easy lettuce wraps ! A walnut filling mimics ground meat, while the sweet sriracha sauce makes these lettuce wraps irresistible.
I have been reading up about walnut “taco meat” for a while and finally decided to give it a go for these lettuce wraps. You’d be amazed that after a few pulses in the food processor, walnuts become the best meat substitute I have ever met. And thanks to its neutral flavour, pretty much any seasoning you add to walnut meat will work.
Here, we pair the walnut meat with a sweet, spicy sriracha sauce. The Asian flavours worked perfectly in these wraps, and the topping—red peppers, carrots, sesame seeds and scallions—provides colour, flavour, and crunch.
Why You’ll Love These Asian Lettuce Wraps
- Easy no-cook meal . When you don’t want to turn on the oven (or just don’t want to spend much time in the kitchen), these lettuce wraps are here to save the day. With minimal prep and no cooking required, they’re the perfect option for a quick and easy dinner. (Here are some more no-cook vegan dinner ideas .)
- Light and healthy . Lettuce wraps are a great way to get in some extra greens and veggies to your meal. The walnut “meat” is also a plant-based protein source! This is a recipe that will leave you feeling happily satisfied, not heavy and weighed down.
- Versatile filling options . Experiment with different fillings, toppings, and sauces to make this recipe your own!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Walnut Meat:
- Raw walnuts – It’s important to use raw walnuts, not roasted, to get the right texture for the walnut meat.
- Liquid aminos – Or tamari, light soy sauce, or coconut aminos .
- Ginger – For a little warmth.
- Olive oil
- Garlic
Sriracha Sauce:
- Sriracha – Feel free to adjust the amount to your tastes.
- Sweetener – I use maple syrup or date syrup when I have it on hand.
- Sesame seeds
Wraps:
- Curly lettuce leaves – You want a lettuce that’s sturdy enough to hold the filling and toppings, but still pliable enough to fold without tearing.
- Carrot – You can buy pre-shredded carrots for a shortcut.
- Red bell pepper
- Sesame seeds – You can use black, white, or a mix of the two.
- Scallion
How to Make Lettuce Wraps
- Prepare . Place the walnuts in a bowl of hot water for 10 minutes.
- Make the walnut meat . Drain the walnuts and place them in a food processor. Pulse to mince the nuts, then add the ingredients for the sriracha sauce and pulse again to combine.
- Assemble . Divide the walnut mixture onto lettuce leaves and top with the carrots, pepper, sesame seeds, and scallions.
Tips for Success
- Don’t pulse the walnuts too much . You want them to resemble ground meat, but if you over-process them, they’ll become a paste.
- Adjust the seasoning to your taste . If you like a spicier sauce, add more sriracha. If you prefer a sweeter sauce, add in more maple syrup.
- Serve immediately after assembling . Lettuce wraps are best enjoyed right away before the lettuce leaves start to wilt.
Variations
- Make them taco style . Add taco seasoning to the walnut meat mixture for a taco meat flavour. Serve with your favourite taco toppings.
- Switch up the toppings . Diced mango, pineapple, or cucumber would also make great toppings for these lettuce wraps.
- Add a drizzle . Drizzle the tops of the wraps with sweet chili sauce or an aioli made with my vegan mayo or cashew cream as a base. (I think a wasabi aioli would be super good here!)
- Give it an herby kick . Fresh mint, basil, or cilantro would add another layer of flavour to these easy lettuce wraps.
How to Store Leftovers
Refrigerate the walnut meat, vegetables, and lettuce leaves separately to maintain the texture of each component. The walnut filling and toppings will last up to 3 days, while the lettuce will last 2 to 3 days, depending on the variety.
Can I Freeze This Recipe?
While you can’t freeze the whole wraps with the lettuce, you can freeze the walnut filling. It will keep for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before using.
More No-Cook Recipes
- Fresh Spring Rolls with Peanut Ginger Sauce
- Vegan Chickpea Tuna Salad
- Vegan Watermelon Feta Salad with Balsamic Reduction
- Vegan Swiss Chard Wraps
- Cucumber and Tomato Salad
Ingredients
Walnut Meat:
- 1 cup raw walnuts
- 2 teaspoons liquid aminos , or gluten free soy sauce or regular lite soy sauce
- 1/2 teaspoon ginger
- 1 tablespoon olive oil
- 1 clove garlic
Sriracha Sauce:
- 1/2 tablespoon sriracha
- 2 tablespoons maple syrup or 1 tablespoon date syrup
- 1/4 teaspoon sesame seeds
Lettuce Wrap:
- 3 curly lettuce leaves , washed and dried (take out of fridge right when you need it)
- 1 small carrot , shredded
- 1/4 red bell pepper , sliced
- Pinch of Sesame seeds
- 1 stalk scallion , chopped
Instructions
Walnut Meat
- Soak the walnuts in hot water for about 10 minutes, then drain.
- In a food processor, add the walnuts and all the other ingredients. Pulse about 3-6 on 1 second pulses until the walnuts resemble a mince, but not all the way until its mushy. Use a spatula to scrap down to ensure everything is incorporated. Add in the Sriracha Sauce ingredients and pulse for 3 more times to incorporate, using the spatula to help you (you want to ensure everything is just incorporated).
Put together
- In a lettuce leaf, add some of the walnut meat mixture and spread.
- Top with your serving of shredded carrots, bell pepper slices, sesame seeds and scallions.
- Enjoy!
Notes
- This recipe can be easily doubled or tripled!
- To store : Refrigerate the walnut meat, vegetables, and lettuce leaves separately to maintain the texture of each component. The walnut filling and toppings will last up to 3 days, while the lettuce will last 2 to 3 days, depending on the variety.
- To freeze : While you can’t freeze the whole wraps with the lettuce, you can freeze the walnut filling. It will keep for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before using.
Whether you’re looking for a no-cook dinner or just something light and refreshing, you’re going to love these easy lettuce wraps ! A walnut filling mimics ground meat, while the sweet sriracha sauce makes these lettuce wraps irresistible.
I have been reading up about walnut “taco meat” for a while and finally decided to give it a go for these lettuce wraps. You’d be amazed that after a few pulses in the food processor, walnuts become the best meat substitute I have ever met. And thanks to its neutral flavour, pretty much any seasoning you add to walnut meat will work.
Here, we pair the walnut meat with a sweet, spicy sriracha sauce. The Asian flavours worked perfectly in these wraps, and the topping—red peppers, carrots, sesame seeds and scallions—provides colour, flavour, and crunch.
Why You’ll Love These Asian Lettuce Wraps
- Easy no-cook meal . When you don’t want to turn on the oven (or just don’t want to spend much time in the kitchen), these lettuce wraps are here to save the day. With minimal prep and no cooking required, they’re the perfect option for a quick and easy dinner. (Here are some more no-cook vegan dinner ideas .)
- Light and healthy . Lettuce wraps are a great way to get in some extra greens and veggies to your meal. The walnut “meat” is also a plant-based protein source! This is a recipe that will leave you feeling happily satisfied, not heavy and weighed down.
- Versatile filling options . Experiment with different fillings, toppings, and sauces to make this recipe your own!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Walnut Meat:
- Raw walnuts – It’s important to use raw walnuts, not roasted, to get the right texture for the walnut meat.
- Liquid aminos – Or tamari, light soy sauce, or coconut aminos .
- Ginger – For a little warmth.
- Olive oil
- Garlic
Sriracha Sauce:
- Sriracha – Feel free to adjust the amount to your tastes.
- Sweetener – I use maple syrup or date syrup when I have it on hand.
- Sesame seeds
Wraps:
- Curly lettuce leaves – You want a lettuce that’s sturdy enough to hold the filling and toppings, but still pliable enough to fold without tearing.
- Carrot – You can buy pre-shredded carrots for a shortcut.
- Red bell pepper
- Sesame seeds – You can use black, white, or a mix of the two.
- Scallion
How to Make Lettuce Wraps
- Prepare . Place the walnuts in a bowl of hot water for 10 minutes.
- Make the walnut meat . Drain the walnuts and place them in a food processor. Pulse to mince the nuts, then add the ingredients for the sriracha sauce and pulse again to combine.
- Assemble . Divide the walnut mixture onto lettuce leaves and top with the carrots, pepper, sesame seeds, and scallions.
Tips for Success
- Don’t pulse the walnuts too much . You want them to resemble ground meat, but if you over-process them, they’ll become a paste.
- Adjust the seasoning to your taste . If you like a spicier sauce, add more sriracha. If you prefer a sweeter sauce, add in more maple syrup.
- Serve immediately after assembling . Lettuce wraps are best enjoyed right away before the lettuce leaves start to wilt.
Variations
- Make them taco style . Add taco seasoning to the walnut meat mixture for a taco meat flavour. Serve with your favourite taco toppings.
- Switch up the toppings . Diced mango, pineapple, or cucumber would also make great toppings for these lettuce wraps.
- Add a drizzle . Drizzle the tops of the wraps with sweet chili sauce or an aioli made with my vegan mayo or cashew cream as a base. (I think a wasabi aioli would be super good here!)
- Give it an herby kick . Fresh mint, basil, or cilantro would add another layer of flavour to these easy lettuce wraps.
How to Store Leftovers
Refrigerate the walnut meat, vegetables, and lettuce leaves separately to maintain the texture of each component. The walnut filling and toppings will last up to 3 days, while the lettuce will last 2 to 3 days, depending on the variety.
Can I Freeze This Recipe?
While you can’t freeze the whole wraps with the lettuce, you can freeze the walnut filling. It will keep for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before using.
More No-Cook Recipes
- Fresh Spring Rolls with Peanut Ginger Sauce
- Vegan Chickpea Tuna Salad
- Vegan Watermelon Feta Salad with Balsamic Reduction
- Vegan Swiss Chard Wraps
- Cucumber and Tomato Salad
Ingredients
Walnut Meat:
- 1 cup raw walnuts
- 2 teaspoons liquid aminos , or gluten free soy sauce or regular lite soy sauce
- 1/2 teaspoon ginger
- 1 tablespoon olive oil
- 1 clove garlic
Sriracha Sauce:
- 1/2 tablespoon sriracha
- 2 tablespoons maple syrup or 1 tablespoon date syrup
- 1/4 teaspoon sesame seeds
Lettuce Wrap:
- 3 curly lettuce leaves , washed and dried (take out of fridge right when you need it)
- 1 small carrot , shredded
- 1/4 red bell pepper , sliced
- Pinch of Sesame seeds
- 1 stalk scallion , chopped
Instructions
Walnut Meat
- Soak the walnuts in hot water for about 10 minutes, then drain.
- In a food processor, add the walnuts and all the other ingredients. Pulse about 3-6 on 1 second pulses until the walnuts resemble a mince, but not all the way until its mushy. Use a spatula to scrap down to ensure everything is incorporated. Add in the Sriracha Sauce ingredients and pulse for 3 more times to incorporate, using the spatula to help you (you want to ensure everything is just incorporated).
Put together
- In a lettuce leaf, add some of the walnut meat mixture and spread.
- Top with your serving of shredded carrots, bell pepper slices, sesame seeds and scallions.
- Enjoy!
Notes
- This recipe can be easily doubled or tripled!
- To store : Refrigerate the walnut meat, vegetables, and lettuce leaves separately to maintain the texture of each component. The walnut filling and toppings will last up to 3 days, while the lettuce will last 2 to 3 days, depending on the variety.
- To freeze : While you can’t freeze the whole wraps with the lettuce, you can freeze the walnut filling. It will keep for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before using.
Whether you’re looking for a no-cook dinner or just something light and refreshing, you’re going to love these easy lettuce wraps ! A walnut filling mimics ground meat, while the sweet sriracha sauce makes these lettuce wraps irresistible.
I have been reading up about walnut “taco meat” for a while and finally decided to give it a go for these lettuce wraps. You’d be amazed that after a few pulses in the food processor, walnuts become the best meat substitute I have ever met. And thanks to its neutral flavour, pretty much any seasoning you add to walnut meat will work.
Here, we pair the walnut meat with a sweet, spicy sriracha sauce. The Asian flavours worked perfectly in these wraps, and the topping—red peppers, carrots, sesame seeds and scallions—provides colour, flavour, and crunch.
Why You’ll Love These Asian Lettuce Wraps
- Easy no-cook meal . When you don’t want to turn on the oven (or just don’t want to spend much time in the kitchen), these lettuce wraps are here to save the day. With minimal prep and no cooking required, they’re the perfect option for a quick and easy dinner. (Here are some more no-cook vegan dinner ideas .)
- Light and healthy . Lettuce wraps are a great way to get in some extra greens and veggies to your meal. The walnut “meat” is also a plant-based protein source! This is a recipe that will leave you feeling happily satisfied, not heavy and weighed down.
- Versatile filling options . Experiment with different fillings, toppings, and sauces to make this recipe your own!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Walnut Meat:
- Raw walnuts – It’s important to use raw walnuts, not roasted, to get the right texture for the walnut meat.
- Liquid aminos – Or tamari, light soy sauce, or coconut aminos .
- Ginger – For a little warmth.
- Olive oil
- Garlic
Sriracha Sauce:
- Sriracha – Feel free to adjust the amount to your tastes.
- Sweetener – I use maple syrup or date syrup when I have it on hand.
- Sesame seeds
Wraps:
- Curly lettuce leaves – You want a lettuce that’s sturdy enough to hold the filling and toppings, but still pliable enough to fold without tearing.
- Carrot – You can buy pre-shredded carrots for a shortcut.
- Red bell pepper
- Sesame seeds – You can use black, white, or a mix of the two.
- Scallion
How to Make Lettuce Wraps
- Prepare . Place the walnuts in a bowl of hot water for 10 minutes.
- Make the walnut meat . Drain the walnuts and place them in a food processor. Pulse to mince the nuts, then add the ingredients for the sriracha sauce and pulse again to combine.
- Assemble . Divide the walnut mixture onto lettuce leaves and top with the carrots, pepper, sesame seeds, and scallions.
Tips for Success
- Don’t pulse the walnuts too much . You want them to resemble ground meat, but if you over-process them, they’ll become a paste.
- Adjust the seasoning to your taste . If you like a spicier sauce, add more sriracha. If you prefer a sweeter sauce, add in more maple syrup.
- Serve immediately after assembling . Lettuce wraps are best enjoyed right away before the lettuce leaves start to wilt.
Variations
- Make them taco style . Add taco seasoning to the walnut meat mixture for a taco meat flavour. Serve with your favourite taco toppings.
- Switch up the toppings . Diced mango, pineapple, or cucumber would also make great toppings for these lettuce wraps.
- Add a drizzle . Drizzle the tops of the wraps with sweet chili sauce or an aioli made with my vegan mayo or cashew cream as a base. (I think a wasabi aioli would be super good here!)
- Give it an herby kick . Fresh mint, basil, or cilantro would add another layer of flavour to these easy lettuce wraps.
How to Store Leftovers
Refrigerate the walnut meat, vegetables, and lettuce leaves separately to maintain the texture of each component. The walnut filling and toppings will last up to 3 days, while the lettuce will last 2 to 3 days, depending on the variety.
Can I Freeze This Recipe?
While you can’t freeze the whole wraps with the lettuce, you can freeze the walnut filling. It will keep for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before using.
More No-Cook Recipes
- Fresh Spring Rolls with Peanut Ginger Sauce
- Vegan Chickpea Tuna Salad
- Vegan Watermelon Feta Salad with Balsamic Reduction
- Vegan Swiss Chard Wraps
- Cucumber and Tomato Salad
Ingredients
Walnut Meat:
- 1 cup raw walnuts
- 2 teaspoons liquid aminos , or gluten free soy sauce or regular lite soy sauce
- 1/2 teaspoon ginger
- 1 tablespoon olive oil
- 1 clove garlic
Sriracha Sauce:
- 1/2 tablespoon sriracha
- 2 tablespoons maple syrup or 1 tablespoon date syrup
- 1/4 teaspoon sesame seeds
Lettuce Wrap:
- 3 curly lettuce leaves , washed and dried (take out of fridge right when you need it)
- 1 small carrot , shredded
- 1/4 red bell pepper , sliced
- Pinch of Sesame seeds
- 1 stalk scallion , chopped
Instructions
Walnut Meat
- Soak the walnuts in hot water for about 10 minutes, then drain.
- In a food processor, add the walnuts and all the other ingredients. Pulse about 3-6 on 1 second pulses until the walnuts resemble a mince, but not all the way until its mushy. Use a spatula to scrap down to ensure everything is incorporated. Add in the Sriracha Sauce ingredients and pulse for 3 more times to incorporate, using the spatula to help you (you want to ensure everything is just incorporated).
Put together
- In a lettuce leaf, add some of the walnut meat mixture and spread.
- Top with your serving of shredded carrots, bell pepper slices, sesame seeds and scallions.
- Enjoy!
Notes
- This recipe can be easily doubled or tripled!
- To store : Refrigerate the walnut meat, vegetables, and lettuce leaves separately to maintain the texture of each component. The walnut filling and toppings will last up to 3 days, while the lettuce will last 2 to 3 days, depending on the variety.
- To freeze : While you can’t freeze the whole wraps with the lettuce, you can freeze the walnut filling. It will keep for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before using.
Whether you’re looking for a no-cook dinner or just something light and refreshing, you’re going to love these easy lettuce wraps ! A walnut filling mimics ground meat, while the sweet sriracha sauce makes these lettuce wraps irresistible.
I have been reading up about walnut “taco meat” for a while and finally decided to give it a go for these lettuce wraps. You’d be amazed that after a few pulses in the food processor, walnuts become the best meat substitute I have ever met. And thanks to its neutral flavour, pretty much any seasoning you add to walnut meat will work.
Here, we pair the walnut meat with a sweet, spicy sriracha sauce. The Asian flavours worked perfectly in these wraps, and the topping—red peppers, carrots, sesame seeds and scallions—provides colour, flavour, and crunch.
Why You’ll Love These Asian Lettuce Wraps
- Easy no-cook meal . When you don’t want to turn on the oven (or just don’t want to spend much time in the kitchen), these lettuce wraps are here to save the day. With minimal prep and no cooking required, they’re the perfect option for a quick and easy dinner. (Here are some more no-cook vegan dinner ideas .)
- Light and healthy . Lettuce wraps are a great way to get in some extra greens and veggies to your meal. The walnut “meat” is also a plant-based protein source! This is a recipe that will leave you feeling happily satisfied, not heavy and weighed down.
- Versatile filling options . Experiment with different fillings, toppings, and sauces to make this recipe your own!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Walnut Meat:
- Raw walnuts – It’s important to use raw walnuts, not roasted, to get the right texture for the walnut meat.
- Liquid aminos – Or tamari, light soy sauce, or coconut aminos .
- Ginger – For a little warmth.
- Olive oil
- Garlic
Sriracha Sauce:
- Sriracha – Feel free to adjust the amount to your tastes.
- Sweetener – I use maple syrup or date syrup when I have it on hand.
- Sesame seeds
Wraps:
- Curly lettuce leaves – You want a lettuce that’s sturdy enough to hold the filling and toppings, but still pliable enough to fold without tearing.
- Carrot – You can buy pre-shredded carrots for a shortcut.
- Red bell pepper
- Sesame seeds – You can use black, white, or a mix of the two.
- Scallion
How to Make Lettuce Wraps
- Prepare . Place the walnuts in a bowl of hot water for 10 minutes.
- Make the walnut meat . Drain the walnuts and place them in a food processor. Pulse to mince the nuts, then add the ingredients for the sriracha sauce and pulse again to combine.
- Assemble . Divide the walnut mixture onto lettuce leaves and top with the carrots, pepper, sesame seeds, and scallions.
Tips for Success
- Don’t pulse the walnuts too much . You want them to resemble ground meat, but if you over-process them, they’ll become a paste.
- Adjust the seasoning to your taste . If you like a spicier sauce, add more sriracha. If you prefer a sweeter sauce, add in more maple syrup.
- Serve immediately after assembling . Lettuce wraps are best enjoyed right away before the lettuce leaves start to wilt.
Variations
- Make them taco style . Add taco seasoning to the walnut meat mixture for a taco meat flavour. Serve with your favourite taco toppings.
- Switch up the toppings . Diced mango, pineapple, or cucumber would also make great toppings for these lettuce wraps.
- Add a drizzle . Drizzle the tops of the wraps with sweet chili sauce or an aioli made with my vegan mayo or cashew cream as a base. (I think a wasabi aioli would be super good here!)
- Give it an herby kick . Fresh mint, basil, or cilantro would add another layer of flavour to these easy lettuce wraps.
How to Store Leftovers
Refrigerate the walnut meat, vegetables, and lettuce leaves separately to maintain the texture of each component. The walnut filling and toppings will last up to 3 days, while the lettuce will last 2 to 3 days, depending on the variety.
Can I Freeze This Recipe?
While you can’t freeze the whole wraps with the lettuce, you can freeze the walnut filling. It will keep for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before using.
More No-Cook Recipes
- Fresh Spring Rolls with Peanut Ginger Sauce
- Vegan Chickpea Tuna Salad
- Vegan Watermelon Feta Salad with Balsamic Reduction
- Vegan Swiss Chard Wraps
- Cucumber and Tomato Salad
Ingredients
Walnut Meat:
- 1 cup raw walnuts
- 2 teaspoons liquid aminos , or gluten free soy sauce or regular lite soy sauce
- 1/2 teaspoon ginger
- 1 tablespoon olive oil
- 1 clove garlic
Sriracha Sauce:
- 1/2 tablespoon sriracha
- 2 tablespoons maple syrup or 1 tablespoon date syrup
- 1/4 teaspoon sesame seeds
Lettuce Wrap:
- 3 curly lettuce leaves , washed and dried (take out of fridge right when you need it)
- 1 small carrot , shredded
- 1/4 red bell pepper , sliced
- Pinch of Sesame seeds
- 1 stalk scallion , chopped
Instructions
Walnut Meat
- Soak the walnuts in hot water for about 10 minutes, then drain.
- In a food processor, add the walnuts and all the other ingredients. Pulse about 3-6 on 1 second pulses until the walnuts resemble a mince, but not all the way until its mushy. Use a spatula to scrap down to ensure everything is incorporated. Add in the Sriracha Sauce ingredients and pulse for 3 more times to incorporate, using the spatula to help you (you want to ensure everything is just incorporated).
Put together
- In a lettuce leaf, add some of the walnut meat mixture and spread.
- Top with your serving of shredded carrots, bell pepper slices, sesame seeds and scallions.
- Enjoy!
Notes
- This recipe can be easily doubled or tripled!
- To store : Refrigerate the walnut meat, vegetables, and lettuce leaves separately to maintain the texture of each component. The walnut filling and toppings will last up to 3 days, while the lettuce will last 2 to 3 days, depending on the variety.
- To freeze : While you can’t freeze the whole wraps with the lettuce, you can freeze the walnut filling. It will keep for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before using.
Lettuce Wraps
Ingredients
Walnut Meat:
- 1 cup raw walnuts
- 2 teaspoons liquid aminos or gluten free soy sauce or regular lite soy sauce
- 1/2 teaspoon ginger
- 1 tablespoon olive oil
- 1 clove garlic
Sriracha Sauce:
- 1/2 tablespoon sriracha
- 2 tablespoons maple syrup or 1 tablespoon date syrup
- 1/4 teaspoon sesame seeds
Lettuce Wrap:
- 3 curly lettuce leaves washed and dried (take out of fridge right when you need it)
- 1 small carrot shredded
- 1/4 red bell pepper sliced
- Pinch of Sesame seeds
- 1 stalk scallion chopped
Instructions
Walnut Meat
- Soak the walnuts in hot water for about 10 minutes, then drain.
- In a food processor, add the walnuts and all the other ingredients. Pulse about 3-6 on 1 second pulses until the walnuts resemble a mince, but not all the way until its mushy. Use a spatula to scrap down to ensure everything is incorporated. Add in the Sriracha Sauce ingredients and pulse for 3 more times to incorporate, using the spatula to help you (you want to ensure everything is just incorporated).
Put together
- In a lettuce leaf, add some of the walnut meat mixture and spread.
- Top with your serving of shredded carrots, bell pepper slices, sesame seeds and scallions.
- Enjoy!
Notes
- This recipe can be easily doubled or tripled!
- To store : Refrigerate the walnut meat, vegetables, and lettuce leaves separately to maintain the texture of each component. The walnut filling and toppings will last up to 3 days, while the lettuce will last 2 to 3 days, depending on the variety.
- To freeze : While you can’t freeze the whole wraps with the lettuce, you can freeze the walnut filling. It will keep for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before using.
Nutrition
Lettuce Wraps https://jessicainthekitchen.com/vegan-asian-lettuce-wraps/ July 12, 2024
This vegan Nicoise salad is a platter full of colour, texture, and flavour that looks as good as it tastes! I swap out the tuna and eggs for seasoned and roasted chickpeas, and a lemony vinaigrette brings it all together.
A traditional Nicoise salad—or salade niçoise if we want to use the proper French spelling—is a composed salad made with hard-boiled eggs, tuna or anchovies, potatoes, green beans, and olives.
A composed salad means that rather than tossing everything together in a bowl, the ingredients are carefully arranged on a plate or serving platter. While I love traditional salads like this kale salad , composed salads like this vegan Nicoise salad remind me of that saying about how we eat first with our eyes—all those colours and textures make me so excited to dig in!
Why You’ll Love This Vegan Nicoise Salad Recipe
- Satisfying and hearty . This isn’t just a big bowl of greens! You can make a complete meal out of this vegan nicoise salad recipe—but you can also use it as a side dish too.
- Make it your own . As with most salad recipes, this is an easy recipe to customise. Put your own spin on this salad by swapping out the protein, dressing, or veggies.
- A feast for the eyes . This salad doesn’t just taste good—it’s beautiful on a serving platter too! With its rainbow of colours and varied textures, it’s sure to impress your guests if you serve it for a party.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Salad
- Chickpeas – Drain and rinse the chickpeas before starting the recipe.
- Olive oil
- Seasoning – Salt, black pepper, garlic powder, onion powder, ground mustard, and dried oregano.
- Baby red potatoes – Or another variety of baby potato.
- Haricot vert – Haricot vert are thinner than regular green beans because they’re harvested younger; you can use regular green beans instead.
- Lettuce – I use a combination of chopped butter lettuce and spring mix.
- Radishes
- Cherry tomatoes
- Parisian cucumber – English cucumbers or Persian cucumbers can also be used.
- Nicoise olives
- Artichokes hearts – Canned or marinated artichoke hearts from a jar are both fine here.
- Green onions – You’ll only need the white parts for this vegan Nicoise salad.
- Capers
For the Dressing
- Red wine vinegar
- Lemon – Use fresh lemon juice rather than bottled for the best flavour.
- Olive oil
- Shallot – The acid in the dressing will mellow the sharpness of the raw shallot.
- Garlic
- Salt and ground black pepper
- Fresh herbs – Thyme, basil, and parsley.
What Are Nicoise Olives?
Nicoise olives are small, dark olives that come from the region around Nice in France. They have a firm texture, slightly wrinkled appearance, and rich, briny taste. If you can’t find them, you can swap in Kalamata olives.
How to Make Vegan Nicoise Salad
- Roast the chickpeas. Toss the chickpeas with the olive oil and seasonings. Spread them onto a parchment-lined sheet pan and bake at 425ºF for 20 minutes.
- Boil the potatoes. Boil the potatoes in salted water for about 20 minutes, or until tender. Use a slotted spoon to remove the potatoes; cut them in half when cool.
- Cook the beans. Add the green beans to the boiling water. Cook for 4 minutes, then drain and rinse in cold water.
- Assemble the salad. Arrange the ingredients on a serving platter.
- Make the dressing. Whisk together all of the ingredients in a small bowl or liquid measuring cup.
- Dress the salad. Pour the dressing over the salad and toss to coat or, to keep the salad artfully arranged on the platter, serve the dressing on the side.
Tips for Success
- Dry the chickpeas well . Before adding the oil and seasonings to the chickpeas, make sure they are thoroughly dried. This will help them get crispy in the oven. (For more tips on roasting chickpeas, see this post: How to Make Crispy Roasted Chickpeas .)
- Buy potatoes that are roughly the same size . This ensures that they’re all finished cooking around the same time.
- Make it ahead of time . You can prepare all the components of this vegan Nicoise salad—the chickpeas, potatoes, beans, and dressing—ahead of time and keep them stored separately in an airtight container in the fridge until ready to serve. Just assemble and dress right before serving for maximum freshness.
Variations
I swap out the traditional tuna with roasted chickpeas in this vegan Nicoise salad, but there are a lot of other options to try! Here are some additional ideas:
- Tofu . Marinated tofu or lemon pepper tofu would both be delicious in this Nicoise salad.
- Vegan chicken . This vegan chicken would make a savoury protein-packed addition to this salad recipe.
- Beans . Try marinated white beans, lima beans, or lupini beans instead of the roasted chickpeas.
- Vegan fish . Use hearts-of-palm vegan fish sticks as a replacement for tuna in traditional Nicoise salad. ( Vegan crab cakes are another option to try!)
How to Store
The best way to store this vegan Nicoise salad is to keep all of the components in separate containers; the vegetables will keep for 3 to 4 days, while the dressing will last for a week.
This, of course, is not always practical if you’ve already assembled the salad; in that case, you can store everything in an airtight container for up to 2 days.
More Delicious Vegan Salad Recipes
- Chickpea Panzanella Salad
- Vegan Cobb Salad
- Cucumber and Tomato Salad
- Easy Vegan Caesar Salad
- Greek Cucumber Salad
Ingredients
- 1 (15-ounce) can of chickpeas, drained and rinsed , 425 grams
- ½ tablespoon olive oil , 7.5 ml
- ¾ teaspoon salt, divided , 4.5 grams
- A pinch of ground black pepper
- ¼ teaspoon garlic powder , 1 gram
- ¼ teaspoon onion powder , 1 gram
- ¼ teaspoon mustard powder , ½ gram
- ¼ teaspoon dried oregano
- 12 baby red potatoes
- 6 ounces haricot vert , 170 grams
- 4 cups chopped butter lettuce , 240 grams
- 3 cups spring mix , 135 grams
- 1 cup thinly sliced radishes , 116 grams
- 1 ½ cup halved cherry tomatoes , 248 grams
- 2 Parisian cucumber , thinly sliced into rounds
- ¾ cup pitted Nicoise olives , 101 grams
- 6 canned artichokes hearts , drained and quartered
- 5 green onions , thinly sliced (whites only)
- 2 tablespoons capers , 15 grams
For the dressing:
- 2 tablespoons red wine vinegar , 30 ml
- Juice of 1 lemon
- ½ cup olive oil , 118 ml
- 1 tablespoon minced shallot , 28 grams
- 1 cloves garlic , minced
- ¼ teaspoon salt , 2 grams
- A pinch of ground black pepper
- ½ tablespoon minced fresh thyme , 2 grams
- 1 tablespoon minced fresh basil , 4 grams
- 1 tablespoon minced fresh parsley , 4 grams
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, toss together the chickpeas, olive oil, ¼ teaspoon ( 1.5 grams) salt, pepper, garlic powder, onion powder, mustard powder, and oregano. Spread the chickpeas over a baking sheet lined with parchment paper and bake for 20 minutes, stirring halfway through.
- Bring a medium pot of water to a boil and add ½ teaspoon ( 3 grams) salt. Add the potatoes and boil for 20 minutes or until fork tender. Scoop them out of the water and set aside. Keep the water boiling. Once cool enough to handle, cut the potatoes in half.
- Add the haricot vert to the water you boiled the potatoes in and cook for 4 minutes. Drain and run under cold water. Set aside.
- Toss together the butter lettuce, spring mix, radishes, tomatoes, cucumbers, olives, artichoke hearts, green onions, and capers.
- Whisk together the red wine vinegar, lemon juice, olive oil, shallot, garlic, salt, pepper, thyme, basil, and parsley.
- Drizzle the dressing over the salad and toss to coat.
