Name: Curried chickpea lettuce wraps
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 3
Ingredients: 1 can chickpeas (we used from a glas jar, about 400g) – drained and rinsed; 1 spring onion, chopped; 1 tsp turmeric; 1 garlic clove, chopped; 6 mint leaves; 1 tsp cumin; 1 tbsp sesame seeds; 1 tbsp flax seeds; 1 tsp ground chili peppers; 1 tbsp olive oil; 1 avocado; 1tsp lime juice; 12 basil leaves; 1 garlic clove, chopped; 2 tomatoes, chopped; 1 spring onion, chopped; 1 green pepper, chopped; 2 tbsp crushed walnuts; 6 Lettuce leaves (we used Romaine), washed

We ate all three of these healthy curried chickpea lettuce wraps the other day. Does this count as portion control? Oh, wait, we don’t care. They’re one of a reliable anti-inflammatory recipes you can enjoy for lunch or dinner! And they’re absolutely satisfying, you can make them in 10 minutes!

We didn’t experience any shame, guilt or flatulence. You know what we experienced?

Ummm, how about endless happiness and pride?

After all, in approximately 10 minutes, our gifted hands had opened a jar full of chickpeas and had thrown together something that was satisfying, spicy and that would make excess inflammation crap its pants.

You don’t need to plan ahead, just let these chickpea lettuce wraps happen next time you need something fast to eat.

How it comes together

Be spontaneous, be bold, be who you want to be, imagine you’re in a commercial for chickpeas…now open a jar of chickpeas.

Rinse and drain. Heat them in a pan with some water, add some turmeric, cumin, flax seeds and about 6 more ingredients.

Then make this salad.

Put it on top of the chickpeas in a lettuce leaf. Smile and then call the whole thing a (lettuce) wrap.

And there they are – light, fresh & spicy and we insist you make them in the next 10 minutes.

Options

The salad will make the lettuce wraps even better and will add more garlic and more vegetables to your daily life. You can’t ask for more. That garlic will also keep bad bacteria (and some vampires) away from the salad, so it doesn’t spoil too fast and it doesn’t disappear (keep it in the fridge, though).

You can use whatever vegetables you have for the salad.

And you can actually use cooked lentils instead of chickpeas. Also, you might need to add some salt while cooking.

We haven’t tried these wraps with cooked beans, but that might work as well. Also, if that’s important to you – you won’t be eating that devil called gluten here. For all our vegan friends out there – these are also vegan.

Chickpea Lettuce Wraps: Health and Beauty Benefits

There are many very anti-inflammatory star ingredients here, among others: turmeric, cumin, garlic and flax seeds. You eat those more often and you keep a lot of diseases away – from arthritis and flu to cancer & cardiovascular disease.

Also, for anyone with acne – these lettuce wraps are low GI, contain no dairy and provide you with many antioxidants. Those are the 3 main things you need to consider in your diet if you want to get rid or at least reduce acne.

These wraps are also high-fiber, high-protein a good source of minerals, vitamin C, folate, biotin, and omega-3’s.

And that’s it. 10 minutes and you’re not hungry anymore. Let us know how it goes!

Healthy chickpea recipe - great anti-inflammatory recipe! These chickpea lettuce wraps are light, satisfying, vegan and gluten-free. Simple…

Originally published in September 2016, last update in January 2026.

Curried chickpea lettuce wraps

Yield: 3
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes

Ingredients

Chickpea filling

1 can chickpeas (we used from a glas jar, about 400g) – drained and rinsed
1 spring onion, chopped
1 tsp turmeric
1 garlic clove, chopped
6 mint leaves
1 tsp cumin
1 tbsp sesame seeds
1 tbsp flax seeds
1 tsp ground chili peppers
1 tbsp olive oil

Salad

1 avocado
1tsp lime juice
12 basil leaves
1 garlic clove, chopped
2 tomatoes, chopped
1 spring onion, chopped
1 green pepper, chopped
2 tbsp crushed walnuts
6 Lettuce leaves (we used Romaine), washed

Method

Put chickpeas with some water (about ¼ cup) in a pan and add turmeric and chili powder, stir to coat at medium-high (about 2-3 min)
Make sure there is almost no water and add the rest of the ingredients (olive oil, onion, garlic, cumin, flax seeds, sesame seeds, mint leaves) stir together for about 1 minute turn off heat and cover with lid.
In a small bowl smash avocado and ½ chopped tomato, add lime juice and minced garlic – stir until smooth. You can also use a hand blender to make this smoother. Add the rest of the salad ingredients and some salt to taste and combine. Top with some crushed walnuts for some more nutrition and crunch.
Place 2 tbps of the chickpea filling in the middle of a lettuce leaf and 2 tbps of the salad. Repeat about 5 more times. Eat right away.
You can store the salad and the chickpea filling in the fridge for up to 1 day (salad is best when it’s fresh).