Spicy Roasted Chickpea Lettuce Wraps
Fresh crisp lettuce, carrots, and green bell pepper, paired with spicy and savory chickpeas and walnuts, then brightened with fresh lime juice and cilantro. A healthy and delicious low calorie meal.
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Servings: 8 servings
Calories: 203kcal
Cost: $6
Equipment
- stove
- skillet
Ingredients
- 15 ounces chickpeas drained, rinsed, and patted dry
- 1 teaspoon vegetable oil
- 1 teaspoon curry
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper less if you’re heat sensitive
- ½ teaspoon ground sea salt
- Ground black pepper to taste
- 8 large leafs of romaine lettuce – washed and dried completely
- 2 carrots – peeled and spiralized or finely grated
- 1 green bell pepper – seeded and finely chopped
- 1 cup walnuts – lightly toasted
- 12 cherry tomatoes – sliced thin
- 8 stalks of cilantro
- Juice from one lime
Instructions
- 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.
- Enjoy!
Notes
- 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
Nutrition
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
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