Chickpea Salad Wraps with Avocado Dill Sauce Recipe
This vibrant Chickpea Salad Wrap with Avocado Dill Sauce is a fresh, healthy vegan lunch option inspired by classic tuna salad. Packed with protein-rich chickpeas, crunchy celery, tangy cornichons, fresh herbs, and a creamy avocado dill sauce, these lettuce wraps offer a delightful combination of flavors and textures while being low-calorie and perfect for meal prep.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 30 mins
- Yield: 4 to 6 servings
- Category: Main dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Chickpea Salad
- 1 14-oz can chickpeas, drained, rinsed, set aside to dry
- ⅓ cup chopped celery
- ¼ cup chopped scallions
- 6 small cornichons, chopped
- 2 tablespoons chopped fresh dill
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon vegan mayo
- 1 teaspoon Dijon mustard
- 1 teaspoon capers
- 1 small clove garlic, minced
- Freshly ground black pepper, to taste
Avocado Dill Sauce
- 1 large avocado
- ½ cup Original Almond Breeze Almondmilk Unsweetened
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh dill
- ¼ teaspoon salt, more to taste
- Freshly ground black pepper, to taste
To Assemble
- 12 bibb lettuce leaves
- ¼ cup thinly sliced radishes
- ¼ cup pickled red onions*
Instructions
- Prepare the Chickpea Salad: In a medium bowl, combine the chickpeas, chopped celery, scallions, cornichons, minced garlic, fresh dill, lemon juice and zest, vegan mayo, Dijon mustard, capers, and several grinds of freshly ground black pepper. Using a potato masher, mash the mixture to your desired consistency, or pulse half of it in a food processor and then fold in the rest by hand to maintain some texture. Adjust seasoning with a pinch of salt if needed. Chill until ready to use.
- Make the Avocado Dill Sauce: In a blender or food processor, combine the avocado, almond milk, fresh lemon juice, chopped dill, salt, and freshly ground black pepper. Blend until smooth and creamy, adding extra almond milk if necessary to reach the desired consistency.
- Assemble the Wraps: Lay out the bibb lettuce leaves and spoon a generous amount of chickpea salad onto each leaf. Add dollops of avocado dill sauce on top, then garnish with thinly sliced radishes and pickled red onions. Serve immediately or keep chilled until serving.
- Optional Pickled Red Onions: To make quick pickled red onions, thinly slice one small red onion and cover with rice vinegar, a pinch of salt, and a pinch of sugar. Stir and refrigerate for at least 30 minutes. These will keep for up to two weeks refrigerated.
Notes
- For the best texture, avoid over-processing the chickpea salad to keep some chunkiness rather than making it smooth like hummus.
- Pickled red onions add a tangy crunch and can be made ahead and stored in the fridge for up to 2 weeks.
- This recipe keeps well chilled for up to one week, making it perfect for meal prepping lunches.
- Feel free to substitute bibb lettuce with sturdy greens such as romaine or butter lettuce if preferred.
- Adjust the amount of lemon juice and dill to suit your taste preferences.
