Chickpea Salad Lettuce Wraps
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These Chickpea Salad Lettuce Wraps are a healthy & delicious vegan lunch or dinner! Quick to make and great for on-the-go!
I LOVE these Chickpea Salad Lettuce Wraps! Chickpea salad is a vegan take on the classic chicken salad flavors. You get the creaminess from the vegan mayo & avocado, a little spice & crunch from the jalapeño, and the perfect amount of tang from the mustard. Served up in butter lettuce cups, this is a great lunch or easy dinner!
Here is what you need:
- chickpeas
- avocado
- red onion
- jalapeño
- yellow mustard
- vegan mayo
- garlic salt
- pepper
- hot sauce
- butter lettuce
- pickled onions, everything seasoning – optional for serving
Step Two: Add it all to a Bowl
The best part about this recipe is how quick it comes together! You will spend more time waiting for it to chill than actually making this!
Add the drained chickpeas to a large bowl and mash with a fork (or potato masher) – you can leave as many or as few of the chickpeas intact that you like.
Add the avocado and mash until smooth. Add the remaining ingredients (through the hot sauce) and mix to combine. Taste and adjust the seasonings as needed. Cover and place in the fridge for 30 minutes.
Step Three: Assemble & Serve
When the chickpea salad is chilled, rinse off some butter lettuce leaves and scoop some salad into each leaf. I like to top each one off with some everything seasoning and pickled onions.
These are seriously so great. They have great crunch, simple ingredients and are delicious.
TIP: You can make the chickpea salad up to 4 hours ahead of time. If you need to make it further in advance, leave the avocado out until ready to serve.
Chickpea Salad Lettuce Wraps
Ingredients
- 2 15-ounce cans chickpeas drained & rinsed
- 2 small avocados or 1 large
- 1/2 red onion diced
- 1 jalapeño diced, optional
- 1/4 cup yellow mustard
- 1/4 cup vegan mayo
- garlic salt to taste
- pepper to taste
- hot sauce optional, to taste
- 1 head butter lettuce
- pickled onions optional, for serving
- everything seasoning optional, for serving
Equipment
- mixing bowl
Instructions
- Add the drained chickpeas to a large bowl and mash with a fork (or potato masher) – you can leave as many or as few of the chickpeas intact that you want.
- Add the avocado and mash until smooth. Add the remaining ingredients (through the hot sauce) and mix to combine. Taste and adjust the seasonings as needed. Cover and place in the fridge for 30 minutes.
- When ready to assemble, add a spoonful of chickpea salad to each lettuce cup and top with pickled onions & everything seasoning.
Video
Notes
- If you are sensitive to heat, remove the ribs & seeds of the jalapeño or omit it.
- You can make the chickpeas salad up to 4 hours ahead of time. If you need to make it further in advance, leave the avocado out until ready to serve.
