| 8 | 15 | 223 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 4 |
| 1 avocado(s) | Avocado |
| 1 can (15oz) | Chickpeas, canned, drained (rinsed) |
| 2 medium stalk(s) | Celery |
| 2 green onion (stem) | Green onion (finely chopped) |
| 1 tbsp | Lemon juice |
| 4 large leaf | Lettuce, butterhead (Boston) |
| 1 pinch | Sea Salt |
| 1 dash | Black pepper |
1. Prepare four lettuce leaves.
2. Finely chop the celery and green onions. Set aside.
3. Drain and rinse the chickpeas using a sieve. Set aside.
4. Finely chop the avocado. Add to a medium bowl.
5. Using a fork, mash the avocado until it is smooth. Add the celery and green onions.
6. Pour chickpeas into a separate medium bowl. Mash the chickpeas with a fork until about half are mashed. Add to the avocado bowl.
7. Add lemon juice, salt, and pepper to the avocado bowl. Mix well.
8. Divide avocado and chickpea mix into 4 servings. Spoon each serving into a lettuce leaf.
Quick Tip
For added flavor and crunch, top with sprouts, peppers, tomatoes, and cucumbers!
| Meat Alternative | 0.6 |
| Vegetables | 2.1 |
