Chickpea Salad Lettuce Wraps with Grapefruit and Avocado Print

Chickpea Salad Lettuce Wraps with Grapefruit and Avocado

Vegan smashed chickpea salad lettuce wraps featuring Sunkist® California Star Ruby grapefruit and avocado. A healthy no-cook meal!

Ingredients

Scale

Smashed Chickpea Salad

  • 2, 15 oz cans (3 cups) chickpeas, rinsed and drained
  • ⅓ cup finely chopped shallots or red onion
  • 6 tablespoons plain dairy-free Greek yogurt or avocado oil mayo
  • 2 tablespoons Sunkist® California Star Ruby grapefruit juice
  • ½ teaspoon garlic powder
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper

For Serving

Instructions

Start by supreming the two grapefruits (here’s how to supreme). 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 chickpeas 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. 

The salad keeps in a tightly sealed container for up to 5 days.