Description
Crispy rice paper cups filled with a flavorful chickpeas salad.
Ingredients
Scale
- 10 rice paper sheets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup diced cucumbers
- 1 cup diced tomatoes
- 1/4 cup chopped parsley
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Soak the rice paper sheets in warm water for about 10 seconds until soft.
- Place the rice paper on a flat surface.
- In a bowl, mix chickpeas, cucumbers, tomatoes, parsley, olive oil, lemon juice, salt, and pepper.
- Spoon the salad mixture onto the center of each rice paper sheet.
- Fold the sides of the rice paper over the filling and roll it up to form a cup.
- Repeat with remaining sheets and filling.
- Serve immediately or chill before serving.
Notes
- Use fresh vegetables for the best flavor.
- Customize the salad with your favorite ingredients.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: crispy rice paper cups, chickpeas salad, vegan appetizer