Heat the oil in a skillet on medium heat and add the chickpeas. Stir to coat with the oil then add the spices and stir until completely coated. Stir frequently and cook for approximately ten minutes or until the beans are crisp on the outside but still creamy on the inside.
Put the walnuts in the pan a few minutes before the chickpeas are finished cooking to toast them.
Spoon the chickpeas and walnuts into the lettuce leaves and top with the carrots, pepper, tomato, cilantro, and lime juice. Be liberal with the lime, it makes the dish.
- Feel free to use red cabbage or another sturdy variety of lettuce.
- Walnuts are optional. Cashews, peanuts, or almonds will work, too.
- Add more or less spice to suit your taste.
- NUTRITION DISCLAIMER
Serving: 10oz | Calories: 203kcal | Carbohydrates: 21g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Sodium: 167mg | Potassium: 433mg | Fiber: 7g | Sugar: 5g | Vitamin A: 5444IU | Vitamin C: 21mg | Calcium: 63mg | Iron: 3mg