Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 ripe avocados
- 8 large romaine or butter lettuce leaves
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tbsp lemon juice
- Salt & pepper to taste
- 1 tbsp olive oil
Instructions
- In a mixing bowl, combine drained chickpeas with olive oil, salt, pepper, and lemon juice. Mash gently with a fork until creamy but still chunky.
- Cut the avocados in half, remove the pit, and scoop the flesh into the chickpea mixture. Mix until well combined.
- Dice cherry tomatoes and finely chop red onions; add them to the mixture and stir gently.
- Lay out lettuce leaves on a clean surface. Spoon generous amounts of the chickpea mixture onto each leaf.
- Drizzle extra lemon juice over the top if desired and serve immediately.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Snack
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 lettuce wraps (approximately 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg