AVOCADO CHICKPEA LETTUCE WRAPS – VEGAN + GLUTEN-FREE

If you’re anything like this chocoholic – hi, I’m Savanna and I’m a chocoholic – you may have indulged in one too many chocolate bunnies this weekend. Or maybe it was all those Triple Chocolate Scones that I ate? Oops…

While the chocolate fix is great at the time, once the sugar train crashes, my body instantly starts craving fresh, wholesome foods. Enter a refreshing way to enjoy some “Egg Salad” on this Easter weekend: Eggless Avocado Chickpea Lettuce Wraps!

That’s right peeps, that is not egg salad you’re seeing! Instead, it’s a delicious, whole foods blend of Avocado Chickpea salad that tastes better than any egg salad I’ve ever had in days past, if I do say so myself! Plus, look at all the toppings!! We all know how much I love toppings!

The idea for the delicious, nutritious and incredibly filling wraps came earlier this week when my husband called me on his drive home from work to ask what was for dinner.  My hubby is currently completing a Master’s degree so two nights a week, dinner is pretty much a mad grab and dash for him as he rushes off to his night classes.

Wanting to make something that was healthy, light and refreshing, while still being able to keep him full throughout the rest of the night, I quickly scanned the cupboard for some ideas. Usually, on nights like this, we whip up some quick black bean burritos so I thought some sort of bean dish would be a great idea as he always loves the burritos we have. After spotting a can of chickpeas, I decided to try mixing it up with some avocado after seeing many thing online about how avocado is a great alternative for the unhealthier mayonnaise option. Secretly though, I was just looking for some justification to keep eating all the avocados – we eat avocado like they’re going out of style so it’s not like we needed another reason to enjoy them!

Let me just cut to the chase and tell you that avocado and chickpeas are the best combination ever! This dinner kicked butt!

Initially, I had intended to make sandwiches with this Avocado Chickpea salad mix…then I realized we didn’t have any bread…must have been my turn to get the groceries, whoops!

So, instead, I decided to really up the ante on the nutritional level of this salad and decided to serve in some Boston Leaf Lettuce that we received in our organic grocery box. This was the first time I ever used lettuce as a wrap and let me tell you, I totally understand what all the hype is about now! Regular wraps can sometimes leave you feeling heavy but not these lettuce wraps! Nature’s bounty for the win!!

My favourite part about these Avocado Chickpea Lettuce Wraps, other than their amazing flavour, obviously, is the fact that you can dress them up in a million different ways. We decided to top ours with alfalfa sprouts, yellow peppers, cucumbers and tomatoes. Mmmmm my mouth is watering just typing all of this up. You seriously need to try these. Plus, each wrap has a whopping 8 grams of protein! All this protein leaves you feeling full and satiated for hours, helping you to fend off those pesky after dinner cravings (I’m look at you PB & J cookies!)

So hop off that Easter Bunny Chocolate train and catch a ride on the healthy and refreshing Avocado Chickpea Lettuce Wrap train! I promise I’ll save you a seat 

Have you enjoyed lettuce wraps before? What’s your favourite way to stuff them? If you make some of these Avocado Chickpea Lettuce Wraps, tag them with #glutenfreeveganpantry so that we can see how fresh and clean your wraps are looking 

Lots of love & happy eats,

Savanna

AVOCADO CHICKPEA LETTUCE WRAPS - VEGAN + GLUTEN-FREE

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PREP TIME

10 mins

TOTAL TIME

10 mins

These healthy, light and refreshing Avocado Chickpea Lettuce Wraps will leave you super full without weighing you down! Vegan, gluten-free and 8 grams of protein per wrap!

Author: Savanna @ glutenfreeveganpantry.com

Recipe type: Lunch

Cuisine: Vegan

Serves: 4

INGREDIENTS

• 1 can reduced sodium chickpeas, drained
• 1 ripe avocado, peeled and seeded
• 2 stalked celery, finely chopped
• 2 green onions, finely chopped
• 1 Tbsp fresh lemon juice
• salt and pepper to taste
• 4 Boston lettuce leaves
• Toppings
• alfalfa sprouts
• sliced peppers
• tomatoes
• cucumbers

INSTRUCTIONS

1. Pour drained chickpeas into a medium bowl. Mash the chickpeas until about ½ of the way mashed with some chunky peas mixed in.
2. Add in the avocado and continue mashing until well mixed and a consistency to your liking. We left ours with quite a few chickpeas chunks to give it the feel of traditional egg salad.
3. Add celery, onions and lemon juice and stir until mixed. Add salt and pepper to taste.
4. Divide salad mix into 4 servings and spoon each serving into a lettuce leaf. Top with desired toppings and enjoy!

NOTES

Nutritional Information does not include toppings or salt and pepper.