# What You Need:
→ Salad Base
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large ripe avocado, diced
03 - 1/4 cup red onion, finely chopped
04 - 1/2 cup cucumber, diced
05 - 1/2 cup cherry tomatoes, quartered
06 - 1/4 cup fresh parsley or cilantro, chopped
→ Dressing
07 - 2 tablespoons fresh lemon juice
08 - 2 tablespoons extra virgin olive oil
09 - 1 teaspoon Dijon mustard
10 - 1 small garlic clove, minced
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
→ Assembly
13 - 8 large crisp lettuce leaves (romaine, iceberg, or butter lettuce)
14 - Optional garnishes: sliced radishes, shredded carrots, or sprouts
# How To Make:
01 - In a large mixing bowl, combine drained chickpeas and diced avocado. Gently mash together with a fork, leaving some chickpeas whole to maintain texture.
02 - Add chopped red onion, diced cucumber, quartered cherry tomatoes, and fresh parsley or cilantro to the chickpea mixture. Toss gently to combine.
03 - In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, sea salt, and freshly ground black pepper until emulsified.
04 - Pour prepared dressing over the chickpea and vegetable mixture. Gently toss to coat all ingredients evenly.
05 - Wash and thoroughly dry the lettuce leaves. Lay them flat on a clean surface.
06 - Spoon the salad mixture into the center of each lettuce leaf. Top with optional garnishes such as sliced radishes, shredded carrots, or sprouts.
07 - Carefully fold the lettuce leaves around the filling to create wraps. Serve immediately while lettuce remains crisp.
