BBQ Summer Rolls - Forks Over Knives

Ingredients

• 1½ cups cooked chickpeas (one 15-oz. can)
• 1 tablespoon red wine vinegar
• 1 tablespoon well-stirred tahini
• 2 garlic cloves, minced
• 2 teaspoons reduced-sodium soy sauce or tamari
• 2 teaspoons low-sodium ketchup
• 1 teaspoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 to 2 heads Boston lettuce (pointy stems removed)
• 10 8-inch brown rice paper wrappers
• 2 medium carrots, cut into 3-inch-long matchsticks
• 1 red bell pepper, cut into 3-inch-long matchsticks
• 1 medium cucumber, cut into 3-inch-long matchsticks
• 1 small zucchini or yellow squash, cut into 3-inch-long matchsticks
• 1 avocado, peeled, pitted, and cut into ½-inch slices