Description
Looking for a vegan alternative to the classic egg salad? Prepare to be pleasantly surprised by this delicious and nutritious twist using chickpeas as the star ingredient.
In just a few simple steps, you can whip up these Chickpea “Egg” Salad Wraps, delivering a delightful combination of flavors and textures.
Perfect for a quick and satisfying lunch or a light dinner, this plant-based dish will leave you wanting more.
Ingredients
Scale
15 oz can chickpeas, drained and rinsed
1/2 ripe avocado, peeled, seeded, and cubed
1/4 cup fresh cilantro, chopped
2 tablespoons chives, chopped
Juice of 1 large lime
Sea salt and pepper, to taste
3 lettuce wraps (Boston bibb/Romaine’s hearts)
Instructions
- Begin by placing the drained and rinsed chickpeas in a medium bowl. Mash them using a fork or a potato masher until you achieve a slightly chunky consistency. ‘
- Add the cubed avocado to the bowl and continue mashing until the ingredients are well combined.
- Next, stir in the freshly chopped cilantro, chives, and lime juice.
- Season with sea salt and pepper according to your taste preferences.
- Now, it’s time to assemble the wraps. Take a lettuce wrap and spread a generous portion of the chickpea “egg” salad down the center. Gently roll up the wrap, ensuring the filling is secure inside.
- Repeat the process with the remaining lettuce wraps.