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

http://www.goodiegoodiegluten-free.blogspot.com/

Comments

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