1 can (15 oz) chickpeas, drained and rinsed
1/2 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 cup Kalamata olives, sliced
1/4 cup red onion, finely chopped
1/4 cup crumbled feta cheese (optional)
2 tablespoons fresh parsley, chopped
Salad Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper to taste
If making wraps, you will need:
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and pepper to taste
Large, flat lettuce, cabbage or collard greens leaves
Hummus – to spread
Lettuce wraps: In a bowl, toss chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Heat a skillet over medium heat and cook the chickpeas for 5-7 minutes, until slightly crispy.
Lay out the letttuce wraps and spread hummus if using.
Top each wrap with chickpeas, avocado slices, cherry tomatoes, red onion, and olives.
Roll up or fold the wraps tightly. Serve immediately.
Simple Salad: In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, olives, red onion, feta cheese (if using), and parsley.
In a small bowl, whisk together the dressing ingredients.
Pour the dressing over the salad and toss to combine.
