loveandlemons5.0
Chickpea Salad Wraps w/ Avocado Dill Sauce
This easy chickpea salad is a wonderful healthy vegan lunch! Modeled after a classic tuna salad, it's full of fresh herbs, crunchy celery & tangy cornichons. It will keep in the fridge for a week.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
📝 Preparation Steps
1
In a medium bowl, combine the chickpeas, celery, scallions, cornichons, garlic, dill, lemon juice and zest, mayo, Dijon mustard, capers and several grinds of pepper. Mash with a potato masher, or pulse in a food processor. If you use a food processor, just process about half of the mixture and stir in the other half by hand so that the final texture is not too pureed (i.e., we’re not making hummus). Taste and add a pinch of salt if you like. Chill until ready to use.
lemon juice, plus 1 teaspoon zest2 tablespoonsfresh lemon juice2 tablespoonsdijon mustard1 teaspooncapers1 teaspoon
2
Make the avocado dill sauce by blending the avocado, almond milk, lemon juice, dill, salt and several grinds of pepper. Blend until creamy, adding more almond milk if necessary.
large avocado1lemon juice, plus 1 teaspoon zest2 tablespoonsfresh lemon juice2 tablespoons
3
Assemble lettuce wraps with the chickpea salad, dollops of avocado dill sauce, radishes and pickled red onions.
large avocado1
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