Monday, December 27, 2010

ChickPea Lettuce Wraps

Served at The Hurricane Club in NYC.  Makes 6-8 lettuce wraps/keeps 2-3 days refrigerated.

1 cup canned chickpeas, rinsed and drained
1 ripe avocado, roughly chopped
1 large tomato chopped
3/4 tsp. ground cumin
1 tsp. Tabasco sauce (make sure it is GF)
1/4 cup chopped cilantro
1 tbsp. chopped chives
1/2 tsp. salt
2 tbsp. extra-virgin olive oil
1/2 lemon juiced
6-8 lettuce leaves (washed and dried (Bibb and red leaf work the best)

In a large mixing bowl, combine all the ingredients and incorporate well.  Pack lettuce seperately; when ready to eat, spoon mixture onto the leaves.

Enjoy! xoxo Julie

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