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Chickpea Lettuce Wraps 

Chickpeas, Gluten-free, Lactose-free, Vegan, Vegetarian





Place chickpeas and 6 cups of water in a pot and bring to a boil. Boil for 2 minutes, turn off heat, cover and let stand for 1 hour. Keep beans covered and cook over low to medium heat for about 1 ½ hours or until desired tenderness is reached, drain and set aside.

Separate the butter lettuce leaves. Wash and dry them gently; set aside.

Combine lime juice, sugar, olive oil and garlic in a small bowl; set aside.

In a large bowl combine the chickpeas, mangoes, tomatoes, onion, cilantro and mint. Add the reserved dressing and gently toss to coat. Season with salt and pepper, to taste.

Place a portion of the chickpea salad over each of the lettuce leaves and enjoy.
