CHICKPEA SALAD LETTUCE WRAPS WITH GRAPEFRUIT AND AVOCADO
Jessica Bippen, RD
Ingredients
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2
15 oz cans (3 cups) chickpeas, rinsed and drained
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1/3
cup finely chopped shallots or red onion
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6
tablespoons plain dairy-free Greek yogurt or avocado oil mayo
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2
tablespoons Sunkist® California Star Ruby grapefruit juice
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1/2
teaspoon garlic powder
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1/2
teaspoon fine sea salt
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1/4
teaspoon black pepper
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2
Sunkist® California Star Ruby grapefruit, segmented
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10
radicchio leaves
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1
avocado, sliced
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4
radishes, thinly sliced
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2
tablespoons chives
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.
