Chickpea Avocado Lettuce Cups

Chickpea avocado lettuce cups with creamy Greek yogurt, lime, tomato, and cilantro make a quick, fresh no-cook vegetarian lunch or appetizer.

Prep: 15 min · Cook: 0 min · Yield: 4 · Method: No-Cook

Ingredients

• 15 ounces canned chickpeas
• 1 large ripe avocado
• 0.5 cup plain greek yogurt
• 2 tablespoons fresh lime juice
• 12 large romaine lettuce leaves
• 1 medium tomato
• 0.25 cup fresh cilantro
• 0.5 teaspoon kosher salt
• 0.25 teaspoon ground black pepper

Cooking instructions

1. Drain and rinse the chickpeas. Halve the avocado, remove the pit, and scoop the flesh into a medium bowl. (about 3 min)
2. Mash the chickpeas and avocado with a fork until the mixture is mostly combined but still slightly chunky. (about 4 min)
3. Stir in the Greek yogurt, lime juice, salt, and black pepper until creamy and well combined. (about 2 min)
4. Spoon the filling into the romaine leaves. Top with the diced tomato and chopped cilantro, then serve immediately. (about 6 min)