Description
These Green Goddess Chickpea Salad Wraps are a refreshing, nutrient-packed vegetarian lunch option featuring a creamy chickpea and avocado filling blended with fresh herbs and crisp vegetables, all wrapped in crisp lettuce leaves for a light and satisfying meal.
Ingredients
Scale
Salad Filling
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 ripe avocado
- 1/4 cup plain Greek yogurt or vegan yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh tarragon (or 1/2 teaspoon dried)
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup celery, finely diced
- 1/4 cup cucumber, finely diced
Wraps
- 4 large romaine or butter lettuce leaves or wraps/tortillas of choice
Instructions
- Mash Chickpeas and Avocado: In a mixing bowl, use a fork to mash the chickpeas and avocado together until mostly smooth with some chunks remaining to create a creamy base.
- Add Wet Ingredients: Stir in the plain Greek or vegan yogurt, olive oil, lemon juice, and Dijon mustard until well blended, which adds creaminess and tang.
- Incorporate Herbs and Seasoning: Add the chopped parsley, chives, tarragon, garlic powder, salt, and black pepper, and mix thoroughly to infuse fresh herbal flavors.
- Fold in Vegetables: Gently fold in the finely diced celery and cucumber to introduce crunch and freshness.
- Adjust Seasoning: Taste the salad mixture and adjust salt and pepper as needed for balanced flavor.
- Assemble Wraps: Spoon the chickpea salad evenly into large romaine or butter lettuce leaves or your preferred wraps or tortillas.
- Serve or Chill: Roll up the wraps and serve immediately, or chill until ready to serve for a refreshing meal.
Notes
- This filling can be prepared in advance and stored refrigerated for up to 3 days.
- For added texture, consider mixing in sunflower seeds or shredded carrots.
- Use vegan yogurt to make this recipe fully plant-based and suitable for vegans.
