Spicy Chickpeas Lettuce Wraps with Cilantro Jalapeno Sauce #vegan #recipes

I began to look all starry eyed at chickpeas at my neighborhood Indian eateries with their chickpea curry. Chickpeas are super filling and tasty and make a delightful meat substitution. Of late, I've been making these zesty fresh chickpeas and adding them to my servings of mixed greens, pizza and pretty much whatever else!

They are cooked on the stove-top and are prepared in only 5 minutes! Today we're transforming this concealed pearl into a filling flavor-pressed lunch.

To start you will require canned chickpeas. I don't recommend utilizing dry chickpeas since they take long to cook yet in the event that you should, I propose cooking them in the weight cooker. The following stage is to just deplete the chickpeas and consolidate them with the zest mix and skillet "fry" for 3-5 minutes or until the chickpeas are carmelized and fresh.

Lettuce wraps loaded up with zesty chickpeas and bested with a velvety cilantro sauce. These speedy and tasty lettuce wraps make a nutritious fiber stuffed meatless lunch or supper in minutes!

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

Instructions

1. Drain and rinse chickpeas and pat with paper towels to remove excess water.
2. 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.
3. 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.
4. Divide chickpeas evenly into 6-8 lettuce leaves and drizzle with cilantro sauce. Top with chopped onions, tomatoes, avocado, or cucumber if desired. 
5. To make cilantro sauce: add all the ingredients to a blender and pulse for 30-60 seconds.

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