A refreshing wrap featuring creamy avocado, chickpeas, crisp vegetables, and zesty dressing nestled in crunchy lettuce leaves.
# What You’ll Need:
→ Salad Base
01 - 1 (15 oz) can chickpeas, drained and rinsed
02 - 1 large ripe avocado, diced
03 - 1/4 cup red onion, finely chopped
04 - 1/2 cup cucumber, diced
05 - 1/2 cup cherry tomatoes, quartered
06 - 1/4 cup fresh parsley or cilantro, chopped
→ Dressing
07 - 2 tablespoons lemon juice
08 - 2 tablespoons extra virgin olive oil
09 - 1 teaspoon Dijon mustard
10 - 1 small garlic clove, minced
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
→ Assembly
13 - 8 large crisp lettuce leaves (romaine, iceberg, or butter lettuce)
14 - Sliced radishes, shredded carrots, or sprouts for garnish (optional)
# How-To:
01 - In a large mixing bowl, combine drained chickpeas and diced avocado. Using a fork, gently mash together while leaving some chickpeas whole to maintain textural contrast.
02 - Add chopped red onion, diced cucumber, quartered cherry tomatoes, and fresh parsley or cilantro to the chickpea mixture. Mix gently to distribute all components evenly.
03 - In a small bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, sea salt, and freshly ground black pepper until emulsified.
04 - Pour the prepared dressing over the chickpea and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
05 - Lay out washed and thoroughly dried lettuce leaves on a clean work surface.
06 - Spoon the dressed salad mixture into the center of each lettuce leaf. Top with optional garnishes such as sliced radishes, shredded carrots, or sprouts if desired.
07 - Fold the lettuce leaves around the filling to create compact wraps. Serve immediately.
