Chickpea Salad Wraps With Avocado Dill Sauce Recipe

Chickpeas: These legumes are a great source of protein and fiber, making them a hearty base for the salad.

Avocado: Adds creaminess and healthy fats to the sauce, balancing the flavors and textures.

Dill: Fresh dill brings a unique, slightly tangy flavor that pairs well with the other ingredients.

Red onion: Provides a sharp, pungent taste that contrasts nicely with the creamy avocado.

Cucumber: Adds a refreshing crunch to the salad, enhancing its texture.

Cherry tomatoes: These small, juicy tomatoes add a burst of sweetness and color.

Olive oil: Used to blend the sauce, adding a smooth texture and rich flavor.

Lemon juice: Adds acidity and brightness, balancing the richness of the avocado.

Lettuce leaves or wraps: Serve as the vessel for the salad, providing a crisp and fresh base.

When mashing the avocado, ensure it is ripe enough to achieve a creamy consistency. A ripe avocado will yield easily under gentle pressure and have a slightly soft texture. This will help create a smooth and cohesive avocado dill sauce that blends well with the chickpea mixture. If the avocado is too firm, you can place it in a paper bag with a banana for a day or two to speed up the ripening process.

• chickpeas - Substitute with white beans: White beans have a similar texture and mild flavor, making them a great alternative.

• avocado - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, similar to avocado.

• fresh dill - Substitute with fresh parsley: Fresh parsley offers a different but complementary herbal note.

• red onion - Substitute with green onions: Green onions have a milder flavor and add a nice crunch.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and can be used raw in salads.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and flavor to cherry tomatoes.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and neutral flavor.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• lettuce leaves - Substitute with collard greens: Collard greens are sturdy and can hold fillings well, similar to lettuce leaves.

• To store the chickpea salad wraps, first ensure the chickpea mixture is kept separate from the lettuce leaves or wraps. This prevents the wraps from becoming soggy.

• Transfer the chickpea mixture to an airtight container. This will keep it fresh and maintain its flavors.

• Place the container in the refrigerator. The chickpea mixture can be stored for up to 3 days.

• For the lettuce leaves, wash and dry them thoroughly. Store them in a separate container lined with a paper towel to absorb any excess moisture.

• If you prefer using wraps instead of lettuce leaves, keep them in their original packaging or an airtight container to maintain their softness.

• When ready to serve, simply spoon the chickpea mixture onto the lettuce leaves or wraps and roll them up.

• To freeze the chickpea salad mixture, place it in a freezer-safe container or a heavy-duty freezer bag. Label it with the date to keep track of its freshness.

• The chickpea mixture can be frozen for up to 2 months. When you’re ready to use it, thaw it in the refrigerator overnight.

• Note that the texture of the avocado may change slightly after freezing, but the flavors will remain intact.

• Avoid freezing the lettuce leaves or wraps, as they do not freeze well and will lose their texture.

• Once thawed, give the chickpea mixture a good stir to reincorporate any separated ingredients before serving.

• Use a microwave: Place the chickpea salad wraps on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. This method is quick but may slightly alter the texture of the lettuce leaves.

• Oven method: Preheat your oven to 350°F (175°C). Wrap the chickpea salad wraps in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes. This method helps maintain the texture of the lettuce leaves and the avocado dill sauce.

• Stovetop: Heat a non-stick skillet over medium heat. Place the chickpea salad wraps in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can give a slight crisp to the wraps.

• Air fryer: Preheat your air fryer to 350°F (175°C). Place the chickpea salad wraps in the air fryer basket and heat for 3-5 minutes. This method is efficient and helps retain the freshness of the vegetables.

• Steaming: If you prefer a gentle reheating method, use a steamer. Place the chickpea salad wraps in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method helps maintain the moisture and texture of the lettuce leaves and avocado dill sauce.

• Fork: Used to mash the avocado until smooth.

• Mixing bowl: Needed to combine and mix the avocado dill sauce ingredients.

• Mixing bowl: Used to combine the chickpeas, red onion, cucumber, and cherry tomatoes.

• Knife: Essential for chopping the dill, red onion, and cucumber, and halving the cherry tomatoes.

• Cutting board: Provides a surface for chopping and dicing the vegetables.

• Measuring cups: Used to measure out the dill, red onion, cucumber, and cherry tomatoes.

• Measuring spoons: Used to measure the olive oil and lemon juice.

• Spoon: Helps to mix the avocado dill sauce with the chickpea mixture and to spoon the mixture onto the lettuce leaves or wraps.

• Lettuce leaves or wraps: Used to hold the chickpea salad mixture for serving.

Prepare ingredients in advance: Chop the red onion, cucumber, and cherry tomatoes ahead of time and store them in the fridge.

Use a food processor: Quickly mash the avocado and mix the dill, lemon juice, and olive oil using a food processor.

Pre-wash lettuce leaves: Wash and dry the lettuce leaves or wraps in advance to save time during assembly.

Batch cook chickpeas: Cook a large batch of chickpeas and freeze portions for future use.

Assemble just before serving: Keep the chickpea mixture and lettuce leaves separate until ready to serve to maintain freshness.