appetizers
Chickpea Salad Wraps
This easy chickpea salad is a wonderful healthy vegan lunch! Modeled after a classic tuna salad, it's full of fresh herbs, crunchy celery & tangy cornichons. It will keep in the fridge for a week.
Ingredients
- 1 14-oz can chickpeas, drained, rinsed, 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
- 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
- freshly ground black pepper
- 12 bibb lettuce leaves
- ¼ cup thinly sliced radishes
- ¼ cup pickled red onions
Directions
- 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. 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 (i.e., we’re not making hummus). Taste and add a pinch of salt if you like. Chill until ready to use.
- 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.
- Assemble lettuce wraps with the chickpea salad, dollops of avocado dill sauce, radishes and pickled red onions.
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