Description
Enjoy a refreshing blend of creamy avocado, tender chickpeas, and vibrant vegetables wrapped in crisp lettuce, perfect for warm nights and quick meals.
Ingredients
Scale
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 medium ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 small red onion, finely diced
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh parsley
- Salt, to taste
- Freshly ground black pepper, to taste
- 8–12 butter lettuce leaves, washed and dried
Instructions
- Drain and rinse the chickpeas thoroughly, then pat them dry with a clean towel or paper towels.
- In a large mixing bowl, gently mash half of the avocados with a fork to create a creamy binder. Add the drained chickpeas and toss so some chickpeas remain whole for texture.
- Add diced remaining avocado, cherry tomatoes, cucumber, and red onion to the bowl.
- Drizzle lemon juice and olive oil over the mixture. Fold in chopped parsley, then season with salt and black pepper.
- Spoon a generous 1/3 to 1/2 cup of the chickpea-avocado mix into each lettuce leaf and serve immediately.
Notes
Avoid over-mashing the avocado for varied texture. Keep lettuce leaves dry in the fridge to preserve crispness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 5g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 15.5g
- Protein: 14g
- Cholesterol: 0mg