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In a medium bowl, mash the drained and rinsed chickpeas with a fork until mostly broken down but still with some texture.

Add the diced avocados, red onion, celery, and fresh cilantro to the bowl with the mashed chickpeas.

Add the lime juice, Dijon mustard, salt, and black pepper directly to the chickpea and avocado mixture.

Gently fold everything together until the avocado is slightly mashed and the ingredients are evenly coated. Be careful not to overmix to maintain some avocado chunks.

Taste the chickpea avocado salad and adjust seasoning (salt, pepper, lime juice) if needed.

To assemble the wraps, spoon a generous amount of the chickpea avocado salad into the center of each large lettuce leaf.

Garnish with halved cherry tomatoes and a sprinkle of fresh chopped parsley before serving.


In a medium bowl, mash the drained and rinsed chickpeas with a fork until mostly broken down but still with some texture.

Add the diced avocados, red onion, celery, and fresh cilantro to the bowl with the mashed chickpeas.

Add the lime juice, Dijon mustard, salt, and black pepper directly to the chickpea and avocado mixture.

Gently fold everything together until the avocado is slightly mashed and the ingredients are evenly coated. Be careful not to overmix to maintain some avocado chunks.

Taste the chickpea avocado salad and adjust seasoning (salt, pepper, lime juice) if needed.

To assemble the wraps, spoon a generous amount of the chickpea avocado salad into the center of each large lettuce leaf.

Garnish with halved cherry tomatoes and a sprinkle of fresh chopped parsley before serving.
