Chickpea Salad Lettuce Wraps with Avocado
A fresh, protein-packed wrap with a creamy chickpea salad and creamy avocado, wrapped in crisp lettuce leaves for a light and satisfying meal. This American quick recipe (vegan), ready in about 15 minutes, pairs chickpeas, mayonnaise, and lemon juice for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/4 cup mayonnaise
- 2 tbsp lemon juice
- 1/4 cup red onion, diced
- 1/4 cup celery, diced
- 1/4 cup fresh dill, chopped
- 1 large head butter lettuce, leaves separated
- 1 avocado, sliced
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, mash 2 drained and rinsed cans of chickpeas with a fork until mostly smooth but still with some texture.
- Step 2: Add 1/4 cup mayonnaise, 2 tbsp lemon juice, 1/4 cup diced red onion, 1/4 cup diced celery, and 1/4 cup chopped fresh dill to mashed chickpeas. Mix until well combined.
- Step 3: Season with 1/4 tsp salt and a pinch of black pepper, stirring until evenly distributed.
- Step 4: Divide chickpea salad evenly among 8 large butter lettuce leaves, placing about 1/2 cup on each leaf.
- Step 5: Top each with 2-3 slices of avocado and serve immediately for a crisp, refreshing meal.
