# What You'll Need:
→ 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, iceberg, or butter lettuce)
14 - Sliced radishes, shredded carrots, or sprouts for garnish (optional)
# Steps to Follow:
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 and structure.
02 - Add the finely chopped red onion, diced cucumber, quartered cherry tomatoes, and fresh chopped parsley or cilantro to the chickpea mixture. Mix thoroughly until all vegetables are evenly distributed.
03 - In a small bowl, combine lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, sea salt, and freshly ground black pepper. Whisk until the dressing is well emulsified and smooth.
04 - Pour the prepared dressing over the chickpea and vegetable mixture. Toss gently with a fork to coat all ingredients evenly without crushing the avocado excessively.
05 - Lay out washed and dried lettuce leaves on a clean work surface. Spoon the salad mixture into the center of each lettuce leaf, distributing filling evenly across all wraps.
06 - Top each wrap with optional garnishes such as sliced radishes, shredded carrots, or fresh sprouts for additional crunch and visual appeal.
07 - Fold the lettuce leaves around the filling to create compact wraps. Serve immediately while ingredients are at peak freshness and crispness.
