Lettuce Wrap Chickpea Tacos

I have adapted this recipe from the Happy Herbivore cookbook.  

2 cups chickpeas

1 cup of your favorite salsa

Bibb lettuce leaves

cilantro

jalapeños

lime

This can be made from homemade or store bought canned/jarred ingredients

Put the chickpeas and salsa in a sauce pot and bring to a simmer.  Simmer until the liquid is gone… about 15 to 30 minutes depending on how much liquid is in your brand of salsa.  Stir frequently to prevent burning.  

Put the chickpeas in a glass bowl and let cool

I like to serve them at room temp or chilled.  You can serve them warm if you wish.  Spoon some chickpeas into the lettuce wrap and top with fresh cilantro, jalapeño pepper slices and a squeeze of fresh lime juice… so fresh and light.  

Makes a perfect light lunch or supper.  Can also make a nice appetizer if your lettuce leaves are small. 

You can serve them with traditional taco shells and toppings if you like.