Why recepie famous for?
Lettuce wraps filled with spicy chickpeas topped with a creamy cilantro sauce. These quick and flavorful lettuce wraps make a filling fiber filled meatless vegetarian lunch or dinner in minutes!
Ingredients
2 15 oz can chickpeas garbanzo beans, about 2 cups1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder or paprika
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 clove garlic
1 jalapeño
1 tbsp fresh lime juice
1 tbsp avocado oil
¼ tsp sea salt
1/4 tsp freshly ground black pepper
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.
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