Chickpea Salad Summer Rolls
- 2 avocados mashed
- 1 can chickpeas 15 oz, drained & rinsed
- ½ cup grapes halved
- ¼ cup bell pepper diced (red)
- 2 stalks celery chopped
- 2 green onions finely chopped
- 3 Tbsp walnuts chopped
- 1 lemon juiced
- salt and pepper to taste
- 8 sheets rice paper
In a large mixing bowl, mash avocados.
Add all other salad ingredients to bowl. Mix well to coat.
Fill a pot with warm water. Submerge your spring roll wrapper into the water.
Remove wrapper from water and place on a flat, dry surface. Fill center with your chickpea salad. (I used ~½ cup chickpea salad per roll.)
Fold in the ends of your wrapper, then roll it up snugly. Serve and enjoy!
Yields ~4 cups chickpea salad, and ~8 chickpea salad summer rolls.
Serving: 1summer roll | Calories: 188kcal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Fiber: 7g | Sugar: 3g