Avocado Chickpea Lettuce Wraps

Ingredients

• Avocados

  Raw, All commercial varieties

  ¼ fruit or 50g

• Celery

  Raw

  ½ stalk, medium or 20g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ medium or 8g

• Lemon juice

  Raw

  ¼ tbsp or 4g

• Salt

  Table

  ¼ dash or 0.1g

• Pepper

  Spices, black

  ¼ dash or 0.03g

• Lettuce

  Romaine or cos, raw

  1 leaf outer or 28g

• Alfalfa sprouts

  Sprouted seeds, raw

  ¾ cup or 25g

• Tomatoes

  Red, ripe, raw, year round average

  ¼ medium whole or 31g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  3 ¾ oz or 106g

Directions

1. Dice the avocado and celery. Slice the scallions. Chop the cucumber and tomato.
2. Pour the drained chickpeas into a medium bowl. Mash the chickpeas until about half are mashed with some chunky pieces remaining.
3. Add the avocado and continue mashing until well mixed to your desired consistency.
4. Add the celery, scallions, and lemon juice and stir until mixed. Add salt and pepper to taste.
5. Spoon each serving into a lettuce leaf. Top with the tomatoes, alfalfa sprouts, and cucumber.

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