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Spicy Chickpea Lettuce Wraps with Cilantro Jalapeno Sauce

A vibrant blend of crunchy lettuce, spicy chickpeas, and a zesty cilantro jalapeno sauce, perfect for a quick, healthy dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: Healthy, Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Chickpeas
  • 2 cans 15 oz cans chickpeas (garbanzo beans, about 2 cups) Nutty, creamy, and packed with protein.
  • 1 tablespoon olive oil Enhances the flavors of the spices.
  • 1 teaspoon chili powder Brings a warm, smoky flavor.
  • 1 teaspoon ground cumin Adds depth and warmth.
  • 1/2 teaspoon garlic powder Offers a subtle savory note.
  • to taste Salt and freshly ground black pepper Enhances all ingredients' natural flavors.
  • 6-8 leaves romaine lettuce Serves as the perfect wrapping vessel.
  • to taste Diced onion, tomato, avocado, cucumber (optional) Adds juicy bursts of flavor.
For the Cilantro Jalapeno Sauce
  • 1/2 cup yogurt (or sour cream/mayonnaise) Balances the heat of the spices.
  • 1/4 cup fresh cilantro (include cilantro stems) Brings a fresh zing.
  • 1 whole jalapeño Amplifies the heat — use whole or remove seeds.
  • 1 clove garlic Pairs well with the sauce.
  • 1 tablespoon fresh lime juice Brightens the dish.
  • 1 tablespoon avocado oil Perfect for blending the sauce.
  • 1/4 teaspoon sea salt Ensures the sauce is well-seasoned.
  • 1/4 teaspoon freshly ground black pepper Finishing touch for seasoning.

Method
 

Preparation
  1. Begin by draining and rinsing the chickpeas in a colander. Pat them dry with paper towels to remove excess moisture.
  2. In a medium bowl, combine the dried chickpeas with olive oil, chili powder, ground cumin, and garlic powder. Season generously with salt and freshly ground black pepper.
  3. Heat one tablespoon of olive oil in a pan over medium-high heat. Add the seasoned chickpeas and sauté for 3-5 minutes or until crispy.
Assembly
  1. Divide the crispy chickpeas evenly among the romaine lettuce leaves. Drizzle with the cilantro jalapeno sauce. Optionally, top with diced onions, tomatoes, avocado, or cucumber.
Making the Sauce
  1. In a blender, add yogurt, fresh cilantro, jalapeño, garlic, lime juice, avocado oil, sea salt, and black pepper. Blend until smooth and creamy.
  2. Adjust seasoning as needed.

Notes

For crispy chickpeas, ensure they are patted dry before cooking. Remove seeds from jalapeño for a milder flavor. These wraps are best served immediately. Can substitute yogurt for a dairy-free alternative, and leftovers should be stored in an airtight container for up to 2 days.