Chickpea Lettuce Wraps with Ginger-Lime Sauce

These spiced chickpea lettuce wraps are an Ayurvedic-inspired vegetarian recipe designed to pacify kapha. Warming spices, colorful vegetables, and crisp lettuce cups create a light, energizing meal that’s perfect for a quick weeknight dinner.

Ready in 20 minutes | Serves 4.

Ingredients

1 can chickpeas, drained and rinsed
1 tsp olive or avocado oil
1 tsp grated fresh ginger
2 cloves garlic, minced
1-2 tbsp jalapeño, minced
½ tsp cumin
1 tsp cumin seeds
1 tsp coriander
¼ tsp turmeric
¼ tsp cayenne (optional but great for kapha)
Pinch black pepper
1 cup finely chopped zucchini
1 cup shredded carrots
½ red bell pepper, diced*
Big handful chopped cilantro
Butter lettuce or romaine leaves for wrapping

Ginger Lime Sauce

¼ cup plain coconut yogurt
1 tsp grated ginger
Juice of ½ lime
Pinch salt
Pinch black pepper

Doshic Adjustments

🅟 🅚 Enjoy as is.

🅥 In moderation

Method

Make the ginger-lime sauce by combining all ingredients in a small bowl and whisking together. Set aside.
Warm oil in a skillet over medium heat. Add garlic, ginger, jalapeño and spices and tadka for 30 seconds.
Add chickpeas and toss to coat in the spices. Once coated, mash slightly with the back of the spatula, for texture.
Toss in vegetable. Cook 5–7 minutes until tender but not mushy.
Turn off the heat. Add cilantro and a squeeze of lime.
Spoon into crisp lettuce cups and drizzle with ginger-line sauce.