Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian
Recipe Contributed By Two Peas and Their Pod

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Chickpea Lettuce Wraps

Prep Time 1 hour
Cook Time 10 minutes


  • 1/2 cup chickpeas
  • lettuce, butter; leaves
  • 1 lime, juiced
  • 1 tbsp sugar
  • 1 tbsp olive oil
  • 2 cloves garlic, finely minced
  • 1 mango, diced
  • 1 cup tomatoes, grape; cut in half
  • 1/2 cup onion, red; diced
  • 1/4 cup cilantro, chopped
  • 1/4 cup mint, fresh; chopped
  • salt and pepper, to taste


  • Place chickpeas and 6 cups of water in a pot and bring to a boil. Boil for 2 minutes, turn off heat, cover and let stand for 1 hour. Keep beans covered and cook over low to medium heat for about 1-½ hours or until desired tenderness is reached, drain and set aside.
  • Separate the butter lettuce leaves. Wash and dry them gently; set aside.
  • Combine lime juice, sugar, olive oil and garlic in a small bowl; set aside.
  • In a large bowl combine the chickpeas, mangoes, tomatoes, onion, cilantro and mint. Add the reserved dressing and gently toss to coat. Season with salt and pepper, to taste.
  • Place a portion of the chickpea salad over each of the lettuce leaves and enjoy.