CHICKPEA SALAD LETTUCE WRAPS WITH GRAPEFRUIT AND AVOCADO
Jessica Bippen, RD
- Prep Time: 15 Minutes
CHICKPEA SALAD LETTUCE WRAPS WITH GRAPEFRUIT AND AVOCADO
Jessica Bippen, RD
Number of servings
Smashed Chickpea Salad ingredients
- 2 15 oz cans (3 cups) chickpeas, rinsed and drained
- .333 cup finely chopped shallots or red onion
- 6 tablespoons plain dairy-free Greek yogurt or avocado oil mayo
- 2 tablespoons Sunkist® California Star Ruby grapefruit juice
- .5 teaspoon garlic powder
- .5 teaspoon fine sea salt
- .25 teaspoon black pepper
- 2 Sunkist® California Star Ruby grapefruit, segmented
- 10 radicchio leaves
- 1 avocado, sliced
- 4 radishes, thinly sliced
- 2 tablespoons chives
Smashed Chickpea Salad
Directions
- Start by segmenting the two grapefruits.
- Squeeze the remaining inside flesh to yield 2 tablespoons of juice. Set aside.
- In a medium bowl, slightly mash the chickpeas with a fork or the bottom of a glass jar. You still want pieces of chickpea, so don’t fully mash into a puree.
- Add the yogurt/mayo, shallots, dijon mustard, grapefruit juice, garlic powder, salt, and pepper to the bowl.
- Gently mix the ingredients into the chickpea salad mixture together until just combined. Taste and adjust seasoning if necessary.
- To serve, place the smashed chickpea salad in lettuce wraps.
- Top with radishes, grapefruit segments, and sliced avocado. Garnish with fresh chives.
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