Crispy Chickpea Lettuce Wraps with Herb Garlic Yogurt Sauce

Our kitchen was closed at work yesterday. I came home and made these babies instead.

Turns out, the store that our kitchen is connected to had a few mouse friends loving their lives in the cookie and chip aisle. The health inspector wasn’t into it.

I’ve been doing a fair share of crispy chickpeas at work for a Quinoa and Spinach salad, so I felt like my day just wouldn’t be complete without those garbanzo bean babes in my life.

Falafel spices like cumin and coriander plus a garlic-herb yogurt sauce rolled up in a lettuce leaf is a perfect lunch if I do say so.

Here’s the recipe. Have a great weekend!


Crispy Chickpea Lettuce Wraps with Herb Garlic Yogurt Sauce
Yields 8
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  1. 1 can chickpeas rinsed, dried and cooked according to this recipe (add 2 tsp cumin and a pinch of cayenne along with the coriander in this recipe)
  2. 10 big leaves of iceburg or butter lettuce (butter lettuce will be most flexible, iceburg crunchy but less flexible)
  3. chopped cucumber
  4. thinly sliced onion
  5. 1 cup plain greek yogurt
  6. 1 garlic clove finely grated on a microplane
  7. 1 tsp chopped fresh mint
  8. 2 tsp chopped fresh parsley
  9. 2 tsp chopped fresh cilantro
  10. 1 green onion finely chopped
  11. 1 tsp olive oil
  12. sea salt to taste (about 1/4-1/2 tsp)
  1. Make yogurt sauce by combining yogurt, garlic, herbs and olive oil. Whisk together and set aside in fridge.
  2. Assemble lettuce wraps by wrapping chickpeas, cucumber, onion and a dollop of yogurt sauce in a leaf. If you have a few people eating at the same time I would put out bowls with the yogurt sauce, chickpeas and veggies and let people wrap their own.
  3. Enjoy immediately.
The Sea Salt

Crispy Chickpea Lettuce Wraps with Herb Garlic Yogurt Sauce