| 11 | 6 | 211 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 6 min | 0 min | 2 |
| 2/3 cup | Chickpeas, canned, drained |
| 1 tbsp | Lemon juice (fresh) |
| 1 clove(s) | Garlic (cut in half) |
| 1/2 cup chopped | Sweet onion |
| 1/2 cup cubes | Avocado |
| 2 tbsp | Green chili peppers, canned (or unsweetened salsa) |
| 1/4 tsp | Himalayan sea salt |
| 1/4 tsp | Black pepper (organic) |
| 1 cup chopped | Tomato (organic) |
| 1/2 cup | Cilantro (coriander) (organic) |
| 4 leaf | Lettuce, romaine (organic) |
Blend beans, lemon juice, and garlic until smooth. Add onion, avocado, chiles, salt, and black pepper, and blend until desired texture (chunky or smooth). Place in serving bowl, and stir in tomato and cilantro. Serve wrapped inside romaine lettuce leaves.
Variations: Serve wrapped in a sprouted whole-grain tortilla or as a dip with crunchy vegetables.
| Meat Alternative | 0.5 |
| Vegetables | 3.3 |
