Avocado Chickpea Salad Cups
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Gluten-free, Vegan
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 ripe avocados, pitted and peeled
- 1/4 cup red onion, finely diced
- 1/2 cup cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 8–10 large Romaine or Butter lettuce leaves (for the cups)
- Optional: Red pepper flakes for a little heat
Instructions
- Begin by draining and rinsing your canned chickpeas thoroughly under cold water. Place them in a medium mixing bowl along with the peeled and pitted avocados. Use a fork or a potato masher to lightly smash the chickpeas and avocado together. You want some texture, so do not mash it until it is completely smooth.
- Add the diced red onion, diced cucumber, and chopped cilantro to the bowl. Pour in the fresh lime juice and sprinkle with salt, black pepper, and garlic powder. The lime juice not only adds a bright flavor but also helps prevent the avocado from browning too quickly.
- Using a large spoon, gently fold all the ingredients together until they are well combined. Taste the mixture and adjust the salt or lime juice according to your preference. If you like a bit of spice, this is the time to add a pinch of red pepper flakes.
- Wash and dry your lettuce leaves carefully to ensure they are crisp. Spoon a generous portion of the avocado chickpea mixture into the center of each lettuce leaf. Arrange them on a platter and serve immediately for the best texture and flavor.
Find it online: https://www.yucolor.com/healthy/avocado-chickpea-salad-cups/