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🥗 Fresh Salad Wraps

327 kcal · 30 min · 4 servings

Ingredients

• 400 g chickpeas (can)
• 1 avocado
• 1 garlic clove
• 150 g yogurt
• 3 tbsp lemon juice
• salt
• chili powder
• 4 tomatoes
• 1 small radicchio
• 1 Mizuna
• 250 g soy yogurt
• 1 tsp wasabi paste
• 1 tbsp soy sauce

Instructions

1. 1. Rinse the chickpeas in a sieve under cold water.
2. 2. Let the chickpeas drain well.
3. 3. Peel the avocado.
4. 4. Cut the avocado in half lengthwise.
5. 5. Remove the pit.
6. 6. Chop the avocado flesh into coarse pieces.
7. 7. Peel the garlic clove.
8. 8. Puree the avocado, chickpeas, garlic, and yogurt until smooth.
9. 9. Squeeze the juice from one to two lemons.
10. 10. Add the lemon juice to the avocado mixture.
11. 11. Season the mixture with salt to taste.
12. 12. Add chili flakes to taste.
13. 13. Briefly blanch the tomatoes with boiling water.
14. 14. Immediately shock the tomatoes in cold water.
15. 15. Peel the skin off the tomatoes.
16. 16. Cut the tomatoes into quarters.
17. 17. Remove the core of the tomatoes.
18. 18. Dice the tomatoes finely.
19. 19. Stir the diced tomatoes into the avocado cream.
20. 20. Puree the soy yogurt with the wasabi powder and two tablespoons of lemon juice.
21. 21. Mix the dip ingredients until smooth.
22. 22. Finally, season the dip with soy sauce to taste.

Nutrition per serving

• kcal: 327
• Protein: 14 g · Fett/Fat: 18 g · Carbs: 27 g