# Components:
→ Salad Base
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large ripe avocado, diced
03 - 1/4 cup red onion, finely chopped
04 - 1/2 cup cucumber, diced
05 - 1/2 cup cherry tomatoes, quartered
06 - 1/4 cup fresh parsley or cilantro, chopped
→ Dressing
07 - 2 tablespoons lemon juice
08 - 2 tablespoons extra virgin olive oil
09 - 1 teaspoon Dijon mustard
10 - 1 small garlic clove, minced
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
→ Assembly
13 - 8 large crisp lettuce leaves, romaine or butter lettuce preferred
14 - Sliced radishes for garnish, optional
15 - Shredded carrots for garnish, optional
16 - Sprouts for garnish, optional
# Method:
01 - In a large mixing bowl, combine drained chickpeas and diced avocado. Gently mash together with a fork, leaving some chickpeas whole to maintain texture contrast.
02 - Add finely chopped red onion, diced cucumber, quartered cherry tomatoes, and fresh chopped parsley or cilantro to the chickpea mixture. Fold together until evenly distributed.
03 - In a small bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, sea salt, and freshly ground black pepper until well combined.
04 - Pour the prepared dressing over the chickpea mixture and gently toss to coat all ingredients evenly, being careful not to break down the avocado.
05 - Wash and thoroughly dry the lettuce leaves. Lay them flat on a clean work surface, smooth side down.
06 - Spoon the chickpea salad mixture into the center of each lettuce leaf. Top with optional garnishes such as sliced radishes, shredded carrots, or sprouts if desired.
07 - Fold the lettuce leaves around the filling to create compact wraps, securing with toothpicks if needed. Serve immediately for optimal crispness and freshness.
