Vibrant wraps with creamy avocado, chickpeas, crisp veggies, and zesty dressing in crunchy lettuce leaves.
# What You'll Need:
→ Salad Base
01 - 1 can (15 oz) 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 fresh 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 Make It:
01 - In a large mixing bowl, combine drained chickpeas and diced avocado. Gently mash together with a fork, leaving some chickpeas whole to maintain texture and structure.
02 - Add the finely chopped red onion, diced cucumber, quartered cherry tomatoes, and fresh parsley or cilantro to the chickpea mixture. Toss gently to combine all ingredients.
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 mixture and toss gently to coat all ingredients evenly, ensuring the flavors are well distributed.
05 - Lay out the washed and thoroughly dried lettuce leaves on a clean work surface, ensuring they are intact and ready for filling.
06 - Spoon the salad mixture into the center of each lettuce leaf. Top with optional garnishes such as sliced radishes, shredded carrots, or fresh sprouts if desired.
07 - Fold the lettuce leaves around the filling to create enclosed wraps. Serve immediately while the lettuce remains crisp and the filling is fresh.
