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Avocado Chickpea Lettuce Wraps



INGREDIENTS

1 can reduced sodium chickpeas, drained
1 ripe avocado, peeled and seeded
2 stalked celery, finely chopped
2 green onions, finely chopped
1 Tbsp fresh lemon juice
salt and pepper to taste
4 Boston lettuce leaves

Toppings

alfalfa sprouts
sliced peppers
tomatoes
cucumbers


INSTRUCTIONS


  • Pour drained chickpeas into a medium bowl. Mash the chickpeas until about ½ of the way mashed with some chunky peas mixed in.
  • Add in the avocado and continue mashing until well mixed and a consistency to your liking. We left ours with quite a few chickpeas chunks to give it the feel of traditional egg salad.
  • Add celery, onions and lemon juice and stir until mixed. Add salt and pepper to taste.
  • Divide salad mix into 4 servings and spoon each serving into a lettuce leaf. Top with desired toppings and enjoy!
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