Curried Chickpea Salad Lettuce Wraps

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 2 to 3 servings 1x



  • 2 cups chickpeas, drained and rinsed if using canned
  • 3 tablespoons greek yogurt
  • 2 to 3 teaspoons curry powder
  • 2 tablespoons lemon juice
  • 1/4 cup diced scallions
  • 1/4 cup minced cilantro
  • 1/4 cup toasted cashew pieces
  • Salt, as needed
  • Optional: golden raisins, celery
  • 5 to 6 lettuce leaves


  1. Taking roughly 1/2 to 1 cup at a time of the chickpeas, place on a cutting board and roughly chop into pieces. (Alternatively, place the chickpeas in a bowl and mash with the back of a fork). Measure in the remaining ingredients. Stir until well combined, taste and adjust seasonings/salt and desired.
  2. Divide chickpea mixture into lettuce cups and serve.


If you are wanting to make this ahead of time, the chickpea mixture will keep for a few days. Then assemble lettuce wraps as needed, right before serving.