1 can chickpeas, drained and rinsed
1 ripe avocado, peeled and seeded
2 stalked celery, finely chopped
2 green onions, finely chopped
1 Tbsp fresh lemon juice
salt and pepper to taste
4 lettuce leaves
Pour drained/rinsed chickpeas into a medium bowl. Mash the chickpeas until about ½ of the way mashed with some chunky peas mixed in.
Add in the avocado and continue mashing until well mixed and a consistency to your liking. I like it to have the feel of traditional egg salad.
Add celery, onions and lemon juice and stir until mixed. Add salt and pepper to taste.
Divide salad mix into 4 servings and spoon each serving into a lettuce leaf. Top with desired toppings and enjoy!