INGREDIENTS
1 oz
can or 1 3/4 cups cooked chickpeas (rinsed and drained)
1
red bell pepper (diced)
1/2 cup
Kalamata olives (pitted and coarsely chopped)
2
scallions (chopped)
1
garlic clove (minced)
2 tbsp
lemon juice
1 tbsp
olive oil
salt and pepper
4
large leaves of green leaf lettuce
silken tofu tzatziki