My favorite thing about these little wraps is that they’re dead simple to prepare on autopilot at the end of a long day. I was starting dinner way later than I planned, it was a hot day, and I was already bone tired from working out. These were the perfect solution: just mash up some stuff in a bowl, slice a few bell peppers, and you’re good to go. (I had also had a carb-heavy day, with just cereal for breakfast and pasta for lunch, so carb-free lettuce wraps were sounding great to me by dinnertime.) It was a fun way to eat a ton of veggies, and it hit the spot. And it’s especially perfect for summer days when you’re just not excited about turning on the stove – literally no heat required.
The author conceived of this chickpea mash as a vegan alternative to egg salad. I’m not vegan, so I don’t have any particular need for an egg salad alternative, but it was in fact kind of similar. The chickpeas provide a hearty, smooth base; the soft, fatty avocados add some richness; and the celery & green onions (familiar staples from every egg salad recipe everywhere) add crunch.
While it was definitely a nice, easy light meal, I found myself wanting a little bit of a flavor boost. I used all of the juice from my lemon, more than just 1 Tbsp as written, and still wouldn’t have minded more. I also upped the salt and pepper. If I make this again, I’ll add the lemon zest as well as the juice, and possibly some dijon mustard to take it in an even more egg-salady direction.
I’ll definitely be making this again, because it’s such a light, refreshing summer meal. If you don’t think it’s quite substantial enough for dinner, you can always try it as a healthy lunch or lightweight snack.
Deliciousness Score: 6
Easiness Score: 8