Smashed Chickpea, Avocado
+ Quinoa Lettuce Wraps
Author: Alyssa Rimmer
1 (15 oz) can chickpeas, drained + rinsed
1 medium avocado
1/4 cup cooked quinoa
1/4 cup chopped cilantro
Juice of half a lime
Pinch of sea salt
Cracked pepper to taste
1 head boston bib lettuce (or romaine)
Optional toppings: sliced cherry tomatoes, chopped cilantro, vegan sour cream/tahini
1. 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.
2. Stir in quinoa, cilantro and lime juice. Season with salt and pepper, taste and adjust seasonings as necessary.
3. Add into lettuce leaves and top with desired toppings.*
*if you're bringing these for lunch at the office, store the salad and lettuce separately then assemble just before you're
ready to eat.