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From @Yeung Man Cooking

Chili Chickpea Lettuce Cups

35 min · Serves 4

35 mintotal
15 minhands on
16steps
4servings

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Ingredients

For the chickpeas

  • 400 ml canned chickpeas, rinsed and drained
  • 2 tbsp chili oil
  • 2 tbsp maple syrup
  • 1 tsp smoked paprika
  • salt and freshly cracked black pepper, to taste

For the salad

  • 1/2 red onion, finely diced
  • 2 green onions, finely chopped
  • 1 small carrot, cut into thin matchsticks
  • 2 ripe mangoes, peeled and diced
  • small bunch cilantro, coarsely chopped
  • salt and freshly cracked black pepper, to taste

For assembly

  • 1 Boston lettuce, leaves separated

Method

For the chickpeas

  1. Preheat the oven to 400°F (200°C).

  2. Rinse and drain the chickpeas.

  3. Place the chickpeas in a bowl and add the chili oil, maple syrup, smoked paprika, salt, and pepper.

  4. Toss until well coated.

  5. Spread the chickpeas in a single layer on a parchment-lined baking sheet.

  6. Bake in the oven until crispy, about 20 minutes.

    Then 20 min of waiting

  7. Allow to cool for a few minutes.

For the salad

  1. Finely dice the red onion and place it in a large mixing bowl.

  2. Finely chop the green onions and add them to the bowl.

  3. Slice the carrot into thin matchsticks and add to the bowl.

  4. Coarsely chop the cilantro and add to the bowl.

  5. Peel and finely dice the mangoes and add to the bowl.

  6. Season with salt and pepper to taste and mix well.

For assembly

  1. Separate the leaves from the head of Boston lettuce.

  2. Spoon a portion of the vegetable and mango salad into each lettuce leaf.

  3. Top with a spoonful of the roasted chili chickpeas and serve.

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