Another vegan adventure, another delicious success. This ‘mixture’ can be used for such a variety of things, not just in lettuce wraps… Put over rice or qunioa to make it more of a topping for a ‘bowl’… put over a bed of spinach to make a hearty salad… or serve with (sturdy) crackers.
1 can chickpeas, drained and rinsed
1/4 cup cilantro, chopped
1 tbsp lime juice
salt and pepper to taste
1 head of lettuce (romaine or bib)
Optional (and delicious) toppings: vegan sour cream, sliced cherry tomatoes, chopped cilantro, etc.
Add the chickpeas and avocado to a large bowl. Mash with a potato masher or fork until chickpeas are broken up and the avocado is creamy.
Stir in cilantro and lime juice. Season with salt and pepper, taste and adjust seasonings as necessary.
Add into lettuce leaves and top with desired toppings. (I really loved the vegan sour cream!)