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Breakfast recipe · from the recipe book

Spiced Chickpea and Egg Breakfast Lettuce Wraps

Crispy cumin-paprika chickpeas and soft scrambled eggs tucked into cool, crunchy romaine with a bright tomato-jalapeño salsa and a tangy yogurt drizzle.

Spiced Chickpea and Egg Breakfast Lettuce Wraps

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 6 large300 gEggs
  • 5 cups chopped240 gRomaine lettuceseparated into whole leaves
  • 2 medium250 gTomatoesfinely diced
  • ½ medium50 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • ½ cup chopped8 gFresh cilantrochopped
  • 2 tbsp30 gLime juice
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1½ tbsp20 gOlive oil
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 2 cloves6 gGarlicminced
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Make the salsa first: in a bowl, stir together the tomato, red onion, jalapeño, cilantro, half of the lime juice and a pinch of the salt (about one third of it). Set aside.
  2. Make the drizzle: whisk the Greek yogurt with the remaining half of the lime juice. Chill until serving.
  3. Rinse and dry the romaine leaves and arrange them on a platter.
  4. Heat half of the olive oil in a large skillet over medium-high heat. Add the chickpeas and cook, shaking the pan, for 8 to 10 minutes until golden and slightly crisp.
  5. Add the garlic, cumin, smoked paprika and another third of the salt to the chickpeas; stir for 1 minute until fragrant, then move the chickpeas to a bowl.
  6. Whisk the eggs with the remaining third of the salt and the black pepper.
  7. Lower the heat to medium-low, add the remaining half of the olive oil to the skillet, then pour in the eggs. Stir gently until softly set and cooked to 160°F (71°C), 2 to 3 minutes.
  8. Fill each romaine leaf with scrambled eggs and spiced chickpeas, spoon the salsa over, and finish with the yogurt drizzle. Serve right away.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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