This protein packed lettuce wrap is perfect for whenever you are cooking for 1!
Mediterranean crispy chickpea lettuce wraps
Time: 30 minutes
Prep: 10 min
Cook: 20 min
Servings: 1 (makes 3 lettuce wraps)
Ingredients:
3 large romaine lettuce leaves
1/2 cup canned chickpeas
1/3 cup white onion, sliced
1 small Roma tomato, diced
1 small Persian cucumber, diced
2 tbsp olive oil
1/4 tsp ground cayenne
1 tsp dried thyme
1 tsp ground sumac
1 tsp ground cumin
1 tsp lemon pepper spice
1/3 cup quinoa
1 tsp maldon salt
1/3 cup almond milk yogurt plain
1 tsp chives, thinly sliced l
1 tbsp lemon juice
1 tsp lemon zest
1/4 cup green onions, sliced
1 tbsp pistachio dukkah
Recipe:
Preheat oven or air frier to 400 F.
In a large bowl, add chickpeas, sliced white onions , 1 tbsp olive oil and 1/4 tsp ground cayenne. Mix until chickpeas and onions are evenly coated.
Place into air frier (or oven, on a baking sheet) for 15 minutes. Chickpeas and onions should be crispy and golden brown. Set aside.
Combine the quinoa, water, cumin and sumac in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes. Remove pot from heat and let it sit covered for an extra 5 minutes. Set aside.
Chop your cucumbers, and tomato and add to a large bowl. Add thyme, lemon pepper spice and 1 tbsp olive oil. Toss together. Add chickpea, onion crisps, and quinoa. Mix all together.
In a small bowl, add yogurt, chives, lemon juice and lemon zest. Mix and spread 1 tbsp onto each lettuce leaves. Add your mixture on top.
Top with green onions, and pistachio dukkah.
Bone appétit!
Enjoy!
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