Snack recipe · from the recipe book
Crispy Cumin Chickpea Lettuce Wraps with Avocado
Warm, skillet-crisped spiced chickpeas tucked into cool, crunchy romaine leaves over a lime-bright avocado spread, finished with juicy tomato and red onion.

- Skillet
- 20 min
- Serves 4
- Vegan
- Gluten-free
- Up to 30 g carbs
- Fiber 6 g+
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
- 1 tbsp14 gOlive oil
- 1 tsp2 gGround cumin
- ¾ tsp2 gPaprika (sweet or smoked)smoked
- 2 cloves6 gGarlicminced
- ¼ tsp1.5 gSalt
- 1 cup diced150 gAvocadopitted and scooped
- ½ lime, juiced20 gLime juice
- 3⅓ cups chopped160 gRomaine lettuce8 large leaves, washed and dried
- ¾ cup120 gCherry tomatoesquartered
- 3 tbsp chopped30 gRed onionthinly sliced
- ½ cup chopped8 gFresh cilantrochopped
Steps
- Prep first: pat the chickpeas dry, mince the garlic, quarter the cherry tomatoes, slice the red onion, chop the cilantro, and wash and dry the romaine leaves.
- Make the avocado spread: in a bowl, mash the avocado with the lime juice and half of the salt until mostly smooth. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the chickpeas and cook, shaking the pan now and then, until golden and crisp at the edges, 8 to 10 minutes.
- Lower the heat to medium. Add the garlic, cumin, smoked paprika and the remaining half of the salt to the chickpeas and stir for 1 minute until fragrant, then remove from the heat and lightly crush about a third of the chickpeas with a fork so they hold together.
- Lay out the romaine leaves in pairs and spread the avocado spread down the center of each.
- Spoon the warm chickpeas over the avocado spread, top with the cherry tomatoes, red onion and cilantro, then fold the leaves around the filling and serve right away while the chickpeas are warm.
Allergens: none of the nine major allergens in the ingredients as written.
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Saved in the Every Helping recipe book on October 24, 2026.
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