Chickpea Lettuce Cups

Peel and mince the shallot. Drain, rinse, and dry the chickpeas. Add the chickpeas to a large bowl and mash with the back of a fork. Add the Vegenaise and a good pinch of salt and pepper. Stir to combine. Fold in the minced shallot, walnuts, and dried cranberries.

To serve, scoop the chickpea salad into the Roma crunch leaves.