Salad Wraps

Ingredients

• 400 g chickpeas (canned)
• 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 and drain. Peel the avocado, halve it, remove the pit, and cut the flesh into pieces. Peel the garlic and blend with the avocado, chickpeas, and yogurt until smooth. Season with 1–2 tbsp lemon juice, salt, and chili. Boil the tomatoes briefly, cool, peel, quarter, seed, dice, and fold into the cream. Wash, dry, and pat the salads. Lay several overlapping leaves on a work surface and spread the cream over them. Roll up and wrap in paper if desired. Shape into 4 large or 8 smaller rolls. Serve halved.

2. 2.

   For the dip, blend soy yogurt with wasabi and 2 tbsp lemon juice, then season with soy sauce.