Spicy Chickpeas lettuce wraps with cilantro jalapeno sauce

Ingredients

  • 2 15 oz can chickpeas garbanzo beans, about 2 cups
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder or paprika
  • 1 teaspoon ground cumin
  • 1/2 tsp garlic powder
  • salt and freshly ground black pepper to taste
  • 6-8 romaine lettuce leaves
  • Diced onion, tomato, avocado, cucumber for topping optional

For the cilantro jalapeno sauce

  • 1/2 cup yogurt sour-cream or mayonnaise*
  • ¼ cup fresh cilantro include the cilantro stems
  • 1 jalapeño
  • 1 clove garlic
  • 1 tbsp fresh lime juice
  • 1 tbsp avocado oil
  • ¼ tsp sea salt
  • 1/4 tsp freshly ground black pepper
 
 # portions: 4

Instructions

  • Drain and rinse chickpeas and pat with paper towels to remove excess water.
  • In a medium bowl, add dried chickpeas, olive oil, chili powder, cumin and generously season with salt and pepper. Mix until the chickpeas are fully coated with the spices.
  • Heat 1 tablespoon olive in a pan or skillet over medium-high heat. Add the chickpeas and saute for 3-5 minutes or until the chickpeas are crunchy.
  • Divide chickpeas evenly into 6-8 lettuce leaves and drizzle with cilantro sauce. Top with chopped onions, tomatoes, avocado, or cucumber if desired. 
  • To make cilantro sauce: add all the ingredients to a blender and pulse for 30-60 seconds.

Notes

* To make vegan: replace yogurt with vegan mayonnaise. 

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