# Components:
→ 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 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 - Sliced radishes, shredded carrots, or sprouts for garnish (optional)
# Directions:
01 - In a large mixing bowl, combine drained chickpeas and diced avocado. Gently mash together with a fork, preserving some whole chickpeas for textural contrast.
02 - Add chopped red onion, diced cucumber, quartered cherry tomatoes, and fresh parsley or cilantro to the chickpea mixture. Combine thoroughly.
03 - In a separate small bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, sea salt, and black pepper until well integrated.
04 - Pour the prepared dressing over the chickpea and vegetable mixture. Toss gently to ensure even coating of all components.
05 - Arrange washed and thoroughly dried lettuce leaves on a clean work surface.
06 - Distribute the salad mixture evenly into the center of each lettuce leaf. Add optional garnishes such as radishes, shredded carrots, or sprouts.
07 - Fold the lettuce leaves around the filling to form compact wraps. Serve immediately for optimal crispness.
