for 4 servings
- 2 cups canned chickpeas (drained and rinsed)
- 1 Avocado (peeled, cored and chopped)
- 1 clove garlic
- ⅔ cup Yogurt
- 3 tablespoons lemon juice
- Chili powder
- 4 tomatoes (peeled and diced)
- 1 Mizuna
- 1 small Radicchio
Place the chickpeas, avocado, garlic and yoghurt in a blender and purée well. Season to taste with 1-2 tbsp lemon juice, salt and chilli pepper. Stir in the tomatoes.
Place the mizuna and the radicchio leaves on a work surface overlapping each other and spread with the cream. Roll up and wrap in paper if desired. Create either 4 large or 8 small rolls. Serve halved.
To make the dip, mix together the soy yoghurt, wasabi and 2 tbsp lemon juice. Season with soy sauce and serve with the wraps.