No-Cook Avocado Chickpea Salad Wraps

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Fresh, creamy avocado blended with chickpeas and herbs, wrapped in crisp lettuce leaves for a light and healthy meal. This Mediterranean-inspired no-cook recipe (vegetarian, vegan), ready in about 10 minutes, pairs ripe avocados, peeled and pitted, canned chickpeas, drained and rinsed, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" 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 medium ripe avocados, peeled and pitted
• 1 cup canned chickpeas, drained and rinsed
• 2 tbsp fresh lemon juice
• 2 tbsp chopped cilantro
• 1/4 cup finely diced red onion
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 large butter lettuce leaves

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, mash 2 ripe avocados with a fork until creamy but still slightly chunky.
2. Step 2: Add 1 cup drained chickpeas, 2 tbsp fresh lemon juice, 2 tbsp chopped cilantro, 1/4 cup finely diced red onion, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently until ingredients are evenly combined.
3. Step 3: Spoon the avocado chickpea mixture evenly into 8 large butter lettuce leaves, forming wraps.
4. Step 4: Serve immediately as a light lunch or snack, garnished with extra cilantro if desired.