Step 1

Put chickpeas with some water (about ¼ cup) in a pan and add turmeric and chili powder, stir to coat at medium-high (about 2-3 min)

Step 2

Make sure there is almost no water and add the rest of the ingredients (olive oil, onion, garlic, cumin, flax seeds, sesame seeds, mint leaves) stir together for about 1 minute turn off heat and cover with lid.

Step 3

In a small bowl smash avocado and ½ chopped tomato, add lime juice and minced garlic – stir until smooth. You can also use a hand blender to make this smoother. Add the rest of the salad ingredients and some salt to taste and combine. Top with some crushed walnuts for some more nutrition and crunch.

Step 4

Place 2 tbps of the chickpea filling in the middle of a lettuce leaf and 2 tbps of the salad. Repeat about 5 more times. Eat right away.

Step 5

You can store the salad and the chickpea filling in the fridge for up to 1 day (salad is best when it’s fresh).