Avocado Chickpea Lettuce Wraps



INGREDIENTS

1 can reduced sodium chickpeas, drained
1 ripe avocado, peeled and seeded
2 stalked celery, finely chopped
2 green onions, finely chopped
1 Tbsp fresh lemon juice
salt and pepper to taste
4 Boston lettuce leaves

Toppings

alfalfa sprouts
sliced peppers
tomatoes
cucumbers


INSTRUCTIONS


  • Pour drained chickpeas into a medium bowl. Mash the chickpeas until about ½ of the way mashed with some chunky peas mixed in.
  • Add in the avocado and continue mashing until well mixed and a consistency to your liking. We left ours with quite a few chickpeas chunks to give it the feel of traditional egg salad.
  • Add celery, onions and lemon juice and stir until mixed. Add salt and pepper to taste.
  • Divide salad mix into 4 servings and spoon each serving into a lettuce leaf. Top with desired toppings and enjoy!

Comments

Post a Comment

Popular posts from this blog

Perfectly Fluffy Vegan Biscuits

Image
Ingredients: 1 1/2 cups all-purpose flour 1/4 teaspoon salt 1 tablespoon sugar 2 teaspoons baking powder 6 tablespoons Earth Balance (vegan margarine), cut into  medium sized pieces 3/4 cup non-dairy milk Directions: Preheat your oven to 400. In a medium bowl combine the flour, salt, sugar, and baking powder.  With your fingers or a pastry cutter cut in the Earth Balance pieces until they are the size of peas. Take 1 tablespoon of milk out of the 3/4 cup and set it aside. Pour the rest of the milk over the flour and stir gently with a spatula until it comes together. Pour the dough onto a floured surface and gently knead it a few times until it's not super sticky. Pat it out gently to 1" thick. Fold the dough over itself and pat it out to 1" thick again. Repeat twice to fold 3 times.  This needs to be done very gently! Pat it like you're playing patty cake with a baby. No smooshing. After the third fold pat the dough to 3/4" thick, and cut out your biscuits. Don...
Read more

ITALIAN ORZO SAUSAGE SOUP FOR INSTANT POT OR STOVE

Image
INGREDIENTS 1/2 lb. Italian Pork Sausage or turkey sausage 1/2 Red Onion diced 3 cloves Garlic finely chopped 2 stalks Celery diced 1 cup Whole Wheat Orzo Pasta or classic semolina orzo 6 cups Reduced Sodium Chicken Broth 1 28-oz can No Salt Added Diced Tomatoes keep juice 1 tsp Dried Italian Seasoning 1 tsp Kosher Salt Black Pepper to taste INSTRUCTIONS Instant Pot Instructions Step 1: Place the stainless insert in the Instant Pot and press the "Saute" button. When the surface is hot, add sausage to the pot, separating into pieces; brown the sausage, stirring as needed. *Note: you shouldn't need to add any oil because the sausage likely has enough fat, but if you do, add only a few drops of OLIVE OIL at a time. Step2. When the sausage has browned, remove it from the Instant Pot and transfer it to a paper-towel-lined plate; set aside. Carefully remove the instant pot liner from the Instant Pot and pour the sausage grease into a heat-safe container to dispose of later. Ste...
Read more

Slow Cooker Chicken Pot Pie

Image
Ingredients 1 yellow onion, chopped 1 1/2 cups chopped carrots, chopped 1 1/2 cups sliced celery, chopped 1/4 cup fresh parsley leaves, chopped 1 teaspoon paprika 1 teaspoon dried oregano 1 teaspoon salt 1 teaspoon pepper 1 cup chicken stock 2 cans (10.5 ounce) cream of chicken condensed soup 1 to 3 boneless skinless chicken breasts, totaling 2 pounds 1 1/2 cups frozen peas 1 can (15 ounce) corn 1 can (16.3 ounces) refrigerated biscuits, baked Instructions Place onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup in the bowl of a slow cooker. Stir to combine. The mixture will be thick. Nestle the chicken breasts in the mixture and spoon the mixture over the breasts to cover. Cook on low for 8 hours. Thirty minutes before the end of cook time, remove the breasts and shred the chicken using two forks. Return shredded chicken back to the slow cooker and add the peas and corn. Stir and allow to finish cooking. Serve topped with a biscuit. Source...
Read more