Curried Chickpea Lettuce Wraps

1 tbsp avocado or olive oil

1 can chickpeas, drained and rinsed

1 green onion, chopped

1 garlic clove, chopped

1 tsp turmeric

1 tsp cumin

1 tsp coriander

1 tbsp sesame seeds

1 tsp ground chili powder (optional)

Salsa Salad

1 tbsp lime juice

1 tbsp lemon juice

¼ cup fresh herbs (mint, cilantro, parsley and/or basil)

1 garlic clove

1 cup cherry tomatoes

1 green onion

1 yellow, orange or red bell pepper, chopped

Salt and pepper to taste

6 large leaves (romaine, chard, collards), washed

Garnish: 1 avocado, sliced or cubed, fresh cilantro, 2 tbsp crushed walnuts

Heat oil on medium heat.  Saute garlic and onion until fragrant.  Add chickpeas and a little water, turmeric, cumin, coriander and chili powder, stir to coat at medium-high (about 2-3 min). Once most of the water is absorbed, add sesame seeds and stir together for about 1 minute, then turn off heat. 

In a food processor, process Salsa ingredients.  

Place 2-3 tbsp of chickpea filling in the middle of a lettuce leaf and 2 tbsp of the salsa. Top with garnish options.