Description
A refreshing and creamy Chickpea Salad Wrap recipe featuring a zesty avocado dill sauce, perfect for a light lunch or snack. These wraps combine mashed chickpeas with fresh vegetables and herbs, served in crisp bibb lettuce leaves and topped with tangy radishes and pickled onions for an easy, vegan, and gluten-free meal option.
Ingredients
Chickpea Salad
- 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
- 1 teaspoon lemon zest
- 1 tablespoon vegan mayo
- 1 teaspoon dijon mustard
- 1 teaspoon capers
- 1 small clove of garlic, minced
- Freshly ground black pepper, to taste
- Pinch of salt (optional)
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
- Freshly ground black pepper, to taste
To Assemble
- 12 bibb lettuce leaves
- ¼ cup thinly sliced radishes
- ¼ cup pickled red onions
Instructions
- Prepare the Chickpea Salad: In a medium bowl, combine the chickpeas, chopped celery, scallions, cornichons, minced garlic, fresh dill, lemon juice and zest, vegan mayo, Dijon mustard, capers, and freshly ground black pepper. Mash the mixture with a potato masher or pulse about half of it in a food processor and then stir in the rest by hand to achieve a chunky texture, not a smooth puree. Taste and add a pinch of salt if desired. Chill the salad until ready to use.
- Make the Avocado Dill Sauce: In a blender, combine the avocado, almond milk, fresh lemon juice, chopped dill, salt, and freshly ground black pepper. Blend until creamy and smooth, adding more almond milk if necessary to reach desired consistency.
- Assemble the Wraps: Lay out the bibb lettuce leaves and spoon a generous amount of chickpea salad onto each leaf. Add dollops of the avocado dill sauce on top, then garnish with thinly sliced radishes and pickled red onions. Serve immediately.
Notes
- For best texture, avoid over-pureeing the chickpea salad; keep it chunky for a better mouthfeel.
- The avocado dill sauce can be made ahead and stored in the refrigerator with plastic wrap pressed directly on the surface to prevent browning.
- If you don’t have pickled red onions, thinly sliced raw red onions soaked briefly in vinegar can be a suitable substitute.
- This recipe is naturally vegan and gluten-free, making it suitable for those dietary preferences.
- Use fresh herbs and crisp vegetables for the brightest flavors and best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
