Chickpea Taco Lettuce wraps

Hearty, Healthy, filling, vegetarian chickpea taco lettuce wraps are great for lunch, dinner and lunch box. Delicious as salad too. 

Course Salad
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Maria Doss


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


Make spice mixture

  1. Stir all spice mixture ingredients together in a small bowl.

Make Taco Chickpeas

  1. Heat vegetable oil in a medium non-stick skillet over medium heat. 

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

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

  4. Take off heat and stir in lime juice and cilantro. 

Assemble Chickpea Taco Lettuce Wraps

  1. Spoon few tablespoons of the taco chickpeas into each lettuce cups and top with some avocado, salsa, cheddar, corn, sour cream, cilantro and jalapeƱos slices (as much as you'd like). 

To serve as a salad

  1. Tear lettuce into bite sized pieces and toss everything together.