These Chickpea Salad Wraps with Avocado Dill Sauce are a vibrant, wholesome meal that’s ready in just 30 minutes. Packed with creamy chickpeas, crisp veggies, and a luscious avocado sauce, every bite is a delightful mix of textures and flavors. The zesty dill and tangy lemon in the sauce perfectly complement the earthy chickpeas, creating a refreshing yet satisfying dish.
Perfect for a quick lunch or light dinner, these wraps are as nourishing as they are delicious. The creamy avocado sauce adds richness, while the fresh herbs and crunchy vegetables keep it light and bright. With minimal prep and maximum flavor, this recipe is a go-to for busy days when you want something healthy and delicious without the fuss.
Fresh & Flavorful Ingredients
- For the Chickpea Salad:
- 1 (14-oz) can chickpeas, drained, rinsed, and dried
- ⅓ cup chopped celery
- ¼ cup chopped scallions
- 6 small cornichons, chopped (substitute with dill pickles if needed)
- 2 tablespoons chopped fresh dill
- 2 tablespoons lemon juice, plus 1 teaspoon zest
- 1 tablespoon vegan mayo (or regular mayo if preferred)
- 1 teaspoon Dijon mustard
- 1 teaspoon capers
- 1 small clove of garlic, minced
- Freshly ground black pepper, to taste
- For the Avocado Dill Sauce:
- 1 large avocado, pitted and peeled
- ½ cup Original Almond Breeze Almondmilk Unsweetened (or any unsweetened plant-based milk)
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh dill
- ¼ teaspoon salt, more to taste
- Freshly ground black pepper, to taste
- To Assemble:
- 12 Bibb lettuce leaves (or butter lettuce)
- ¼ cup thinly sliced radishes
- ¼ cup pickled red onions (store-bought or homemade)
Simple Step-by-Step Instructions
- Prepare the Chickpea Salad: In a medium bowl, combine chickpeas, celery, scallions, cornichons, garlic, dill, lemon juice and zest, mayo, Dijon mustard, capers, and several grinds of pepper. Mash with a potato masher or pulse in a food processor. Tip: If using a food processor, process only half of the mixture and stir in the other half by hand to avoid over-pureeing. Taste and add a pinch of salt if desired. Chill until ready to use.
- Make the Avocado Dill Sauce: In a blender, combine avocado, almond milk, lemon juice, dill, salt, and several grinds of pepper. Blend until creamy, adding more almond milk if needed to reach your desired consistency. Set aside.
- Assemble the Wraps: Lay out Bibb lettuce leaves on a clean surface. Spoon a generous portion of the chickpea salad onto each leaf. Top with dollops of avocado dill sauce, sliced radishes, and pickled red onions.
- Serve & Enjoy: Serve immediately as a light and refreshing meal or snack. Optional: Pair with extra lemon wedges for added zest.
Perfect Pairings: Sauce and Topping Ideas
While the avocado dill sauce is a star, you can switch it up with a tangy tahini dressing or a creamy cashew-based sauce. For added crunch, sprinkle toasted sunflower seeds or chopped almonds on top. If you’re feeling adventurous, add a drizzle of hot sauce or a sprinkle of smoked paprika for a smoky kick.
Make It Your Own: Recipe Variations
Swap chickpeas for white beans or lentils for a different texture. Not a fan of vegan mayo? Try mashed avocado or hummus instead. For a spicier twist, add a pinch of cayenne or a dash of sriracha to the chickpea salad. You can also use kale or collard greens as wraps for a heartier option.
Quick Tips for Time-Saving Prep
Use pre-chopped veggies or a food processor to speed up prep time. If you’re short on time, skip the pickled red onions and use store-bought ones. Make the chickpea salad and avocado dill sauce a day ahead—they’ll taste even better as the flavors meld together.
Storage and Serving Suggestions
Store the chickpea salad and avocado dill sauce separately in airtight containers for up to 3 days. Assemble the wraps just before serving to keep the lettuce crisp. These wraps are perfect for a light lunch, picnic, or even as a party appetizer—just cut them into bite-sized pieces!
Equipment Guidance for Easy Prep
A potato masher or food processor is key for the chickpea salad—just don’t over-process it! A high-speed blender works best for the avocado dill sauce to achieve that creamy texture. Keep a sharp knife handy for chopping veggies and herbs efficiently.
Chickpea Salad Wraps w/ Avocado Dill Sauce
Ingredients
chickpea salad
- 1 14-oz can chickpeas drained, rinsed, set aside to dry
- ⅓ cup chopped celery
- ¼ cup chopped scallions
- 6 small cornichons chopped
- 2 tablespoons chopped fresh dill
- 2 tablespoons lemon juice plus 1 teaspoon zest
- 1 tablespoon vegan mayo
- 1 teaspoon dijon mustard
- 1 teaspoon capers
- 1 small clove garlic
- freshly ground black pepper
avocado dill sauce
- 1 large avocado
- ½ cup Original Almond Breeze Almondmilk Unsweetened
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh dill
- ¼ teaspoon salt more to taste
- freshly ground black pepper
to assemble
- 12 bibb lettuce leaves
- ¼ cup thinly sliced radishes
- ¼ cup pickled red onions
Instructions
- In a medium bowl, combine the chickpeas, celery, scallions, cornichons, garlic, dill, lemon juice and zest, mayo, Dijon mustard, capers and several grinds of pepper. Mash with a potato masher, or pulse in a food processor. If you use a food processor, just process about half of the mixture and stir in the other half by hand so that the final texture is not too pureed (i.e., we’re not making hummus). Taste and add a pinch of salt if you like. Chill until ready to use.
- Make the avocado dill sauce by blending the avocado, almond milk, lemon juice, dill, salt and several grinds of pepper. Blend until creamy, adding more almond milk if necessary.
- Assemble lettuce wraps with the chickpea salad, dollops of avocado dill sauce, radishes and pickled red onions.