Smashed Avocado Chickpea Wraps
tzatziki / carrots / cucumbers
Our make-ahead smashed chickpea and avocado salad makes a protein-packed filling for wraps. Serve them with cucumber and carrot sticks with tangy, fresh tzatziki for dipping!
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Proteins
Cuisines
Ingredients
Smashed Avocado Chickpea Wraps:
- Salad greens (crisp variety like butterhead or romaine preferred) - 3 oz , chopped
- Tomatoes - 2 , chopped
- Onions, red - 1/2 , thinly sliced
- Carrots, large - 1 , cut into sticks for dipping
- Cucumbers, medium - 2 , cut into sticks for dipping
- Garbanzo beans (14 oz / 397 g can) - 1 can , drained and rinsed
- Avocados - 1
- Limes - 1
- Flat breads (like pita) - 4
Tzatziki:
- Cucumbers, medium - 1
- Garlic salt - 1/2 tsp
- Lemons, zest and juice - 1
- Yogurt, plain or Greek - 1 cup
- Olive oil - 2 tsp
Prep
- Tzatziki - Grate the cucumbers (just the portion listed for the tzatziki) with a box grater. Combine cucumbers, garlic salt, lemon zest and juice, yogurt and olive oil. Season with salt and pepper. (Can be done up to 3 days ahead)
- Salad greens / Tomatoes / Onions / Carrots / Cucumbers - Prep as directed. (Can be done up to 3 days ahead)
- Make mashed avocado chickpeas - Rinse and drain garbanzo beans. Use a fork or potato masher to mash garbanzo beans and avocados in a bowl. Add lime juice and season with salt and pepper. (Can be done up to 1 day ahead)
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Make
- Assemble wraps by topping flat breads with mashed avocado chickpeas, salad greens, tomatoes and onions. Serve tzatziki on the side with carrot and cucumber sticks for dipping!
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