Chickpea and Avocado Lettuce Wraps
A fresh, healthy lunch option that's both satisfying and incredibly easy to make. Packed with protein, healthy fats, and fresh ingredients.
Ingredients
- 2 cans chickpeas drained and rinsed
- 2 ripe avocados
- 1 lime juiced
- 1/4 cup red onion finely diced
- 2 tablespoons fresh cilantro chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8-10 large lettuce leaves Boston or butter lettuce work best
- Cherry tomatoes halved (optional)
Instructions
- In a large bowl, roughly mash the chickpeas with a fork or potato masher. You'll want some texture, so don't overdo it.
- Cut the avocados in half, remove the pit, and scoop the flesh into the bowl with the chickpeas.
- Add lime juice immediately to prevent the avocado from browning.
- Mix in the diced red onion, cilantro, cumin, and garlic powder.
- Season with salt and pepper, tasting as you go to get the perfect balance.
- Gently wash and dry your lettuce leaves, being careful not to tear them.
- Scoop about 1/3 cup of the chickpea-avocado mixture into each lettuce leaf.
- Top with halved cherry tomatoes if desired.