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