🌿 The Garden Table™ · Recipe by Kitchen Monk (original)
A lemony chickpea mash spooned into crisp romaine leaves. No stove needed.
⏱️ About 10 min total · 🍽️ Makes 2 servings; one serving is half the filling in 3 romaine leaves · 🥗 No cook · ✅ SOS-free as written · 🧮 Nutrition estimated · ⏳ Not yet kitchen-tested · 🩺 Not reviewed by a registered dietitian
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Kitchen Monk illustration, not a photo of this recipe.
🧺 Ingredients (2 servings)
- ☐ 1½ cups Kitchen Monk chickpeas, canned, drained and rinsed (about one 15-oz can)
- ☐ 1½ tbsp lemon juice
- ☐ 1 medium celery stalk, diced
- ☐ 2 tbsp red onion, finely diced
- ☐ ½ tsp dried dill · black pepper to taste
- ☐ 6 large romaine leaves
🍽️ Make more or fewer servings
½× · 1 serving
¾ cup drained chickpeas · 2¼ tsp lemon juice · ½ celery stalk · 1 tbsp red onion · ¼ tsp dill · 3 romaine leaves.
2× · 4 servings
3 cups drained chickpeas (about 2 cans) · 3 tbsp lemon juice · 2 celery stalks · ¼ cup red onion · 1 tsp dill · 12 romaine leaves.
3× · 6 servings
4½ cups drained chickpeas (about 3 cans) · 4½ tbsp lemon juice · 3 celery stalks · 6 tbsp red onion · 1½ tsp dill · 18 romaine leaves. Use a large mixing bowl.
👩🍳 Steps
- Mash the chickpeas with a fork, leaving some chunky.
- Stir in the lemon juice, celery, red onion, dill, and pepper.
- Spoon into the lettuce leaves.
🍳 Equipment: a bowl and a fork. 🎥 Video: none yet.
🧮 Nutrition per serving (half the recipe)
| ⚡ Energy | about 225 kcal |
| 💪 Protein | about 12 g |
| 🌾 Fiber | about 11 g |
| 🍞 Carbohydrate | about 38 g |
| 🫒 Fat | about 3.5 g |
| 🧂 Sodium | about 30 mg |
| Vitamins and minerals | not yet calculated |
Estimated with USDA FoodData Central; being rechecked against a canned, no-salt-added, drained chickpea entry. Standard calories, never reduced for fiber. No vitamin B12. How we calculate
🔄 Swaps, allergens, meal, and storage
White beans make a milder, creamier mash (untested). For a warm meal, spoon it onto a microwaved potato (changes nutrition). None of the major food allergens as written. This is a light main; add a piece of fruit or a cup of soup for a fuller lunch. Keep cold; refrigerate within 2 hours and eat within 3–4 days.
📋 Kitchen Monk original (KM-R002), written with AI assistance for Nathanael Elijah Smith, MSN, APRN, FNP-C, DipACLM. Not yet kitchen-tested or dietitian-reviewed; general education, not medical advice. 🖨️ Print or share from your browser’s menu. Updated October 4, 2026. Report a problem · All Garden Table recipes
