Chickpea Salad Wraps w/ Avocado Dill Sauce

Prep Time

15

Minutes

Cook Time

15

Minutes

Difficulty

Easy

Serves Up To

6

Servings


Ingredients

  • 1 14-oz can chickpeas (drained rinsed and set aside to dry)
  • ⅓ cup chopped celery
  • ¼ cup chopped scallions
  • 6 small cornichons (chopped)
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons lemon juice plus 1 teaspoon zest
  • 1 tablespoon vegan mayo
  • 1 teaspoon dijon mustard
  • 1 teaspoon capers
  • 1 small clove of garlic
  • Freshly ground black pepper
  • Avocado dill sauce
  • 1 large avocado
  • ½ cup Original Almond Breeze Almondmilk Unsweetened
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh dill
  • ¼ teaspoon salt (more to taste)
  • 12 bibb lettuce leaves
  • ¼ cup thinly sliced radishes
  • ¼ cup pickled red onions

Directions

  1. 1

    In a medium bowl, combine the chickpeas, celery, scallions, cornichons, garlic, dill, lemon juice and zest, mayo, Dijon mustard, capers and several grinds of pepper.

  2. 2

    Mash with a potato masher, or pulse in a food processor. If you use a food processor, just process about half of the mixture and stir in the other half by hand so that the final texture is not too pureed. Taste and add a pinch of salt if you like. Chill until ready to use.

  3. 3

    Make the avocado dill sauce by blending the avocado, almond milk, lemon juice, dill, salt and several grinds of pepper. Blend until creamy, adding more almond milk if necessary.

  4. 4

    Assemble lettuce wraps with the chickpea salad, dollops of avocado dill sauce, radishes and pickled red onions.

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

View Product

Notes

To make the quickest pickled red onions, combine one small red onion, covered with rice vinegar, a pinch of salt and a pinch of sugar. Stir and let chill in the fridge for at least 30 minutes. They will last in the fridge for at least 2 weeks.

Courtesy of: Love and Lemons

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