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