Chickpea Taco Lettuce wraps Recipe

Chickpea Taco Lettuce wraps Recipe


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Recipe adapted from: Chickpea Taco Lettuce wraps

Ingredients
Spice Mixture
1 teaspoon each chili powder, coriander powder and paprika
1/2 teaspoon each cumin powder, dried oregano and salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper powder, or more if you like it spicy

Taco Chickpeas
2 tablepsoons vegetable oil
1/2 cup finely chopped onion
2 garlic cloves minced
1 x 15.5 ounce can chickpeas (garbanzo beans), drained, rinsed and patted dry
1 teaspoon lime juice

Lettuce Wraps
6 to 8 lettuce leaves ( Iceberg, Romaine or Iceberg)
1 ripe avocado, sliced or chopped
3/4 cup salsa, store bought or homemade
3/4 cup shredded cheddar
1/2 cup cooked corn
1/2 cup sour cream
1/4 chopped cilantro
sliced jalapenos, as required


Instructions
Make spice mixture
First, Stir all spice mixture ingredients together in a small bowl.

Make Taco Chickpeas
First, Heat vegetable oil in a medium non-stick skillet over medium heat. 

Second, Saute onion and garlic for 1-2 minutes, until onions are translucent.

Third, Add chickpeas and spice mixture. Cook, stirring occasionally for 3-5 minutes, until spices are toasted well.

Fourth, Take off heat and stir in lime juice and cilantro. 

Assemble Chickpea Taco Lettuce Wraps
First, Spoon few tablespoons of the taco chickpeas into each lettuce cups and top with some avocado, salsa, cheddar, corn, sour cream, cilantro and jalapeños slices (as much as you'd like). 

To serve as a salad
First, Tear lettuce into bite sized pieces and toss everything together. 

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