I can't take any credit for this idea - someone at work brought it and I loved it. Now I make a batch and leave it at work and make them at work all week.
The simple version is to drop a few spoonfuls each of hummus and tabbouleh onto a lettuce leaf, roll up, and eat. It's messy so lean over the plate when you're eating.
There are many recipes out there for both hummus and tabbouleh, or you can buy premade if you have more money than time, but here are two simple, non-garlicky versions that are work-friendly.
Dump the following into a food processor.
1 540 ml (19 oz) can chick peas, drained
2 T tahini (sesame paste)
juice of 1 lemon
a little lemon zest if you like
cumin ( maybe 2-3 tsp?)
S&P to taste (lots :)
Whir the food processor, stream in enough water to bring it to the right consistency (or more traditionally add 2-3 T olive oil instead of water - I don't find a huge difference but water has no calories...)
Basically this is a mixture of diced veggies, parsley, and cooked grain (such as bulgur wheat, cracked wheat, quinoa etc)
Cook the grain (with salt) according to the package (1 to 2 cups of cooked grain)
Finely chop a large handful of flat leaf or curly parsley.
Dice veggies - whatever you have on hand. I usually use green onions, red peppers, tomatoes, cucumber.
Mixed cooled cooked grain, parsley, veggies in a bowl. Adjust the ratio of veg/grain so it's fairly equal, usually there's quite a bit of parsley, but make it to your own taste.
Squeeze the juice of 1 lemon over the mixture.
Drizzle with 1/2 - 1 T olive oil
Sprinkle with salt and freshly ground pepper to taste.
Any kind of lettuce will do but I like romaine best because it's sturdy and has more nutrients than iceberg. Wash and dry the lettuce. Remove any large stems. Cut romaine leaves in half lengthwise.
Take a leave, put 1-2 T tabbouleh and 1-2 T of hummus onto the leaf. Roll up. Eat. Repeat.
Next time I make them, I'll put take some pictures.