Step 1

Prepare you Greek salad.  For this recipe, I like to cut my vegetables into pretty small, bite size pieces.  It makes it easier to spoon them onto the lettuce wraps.  You can, however, chop them any size you like.  Add your diced cucumber, tomato, bell pepper, kalamata olives, feta cheese and onion to a large bowl.

Step 2

Next, add in the fresh herbs, garlic, dried oregano, olive oil, red wine vinegar, salt and pepper.  Mix everything together until well combined, give it a taste and add extra salt and pepper, if needed.  Store in the refrigerator until ready to use.

Step 3

Prepare you chickpeas.  Heat a large pan over medium heat.  Add olive oil, chickpeas, paprika, garlic powder and salt.  Mix together well and let chickpeas cook until warm and crispy, 5-7 minutes.

Step 4

Prepare you lettuce wraps.  Carefully break apart your lettuce wraps from the head of lettuce.  Lay them down on a plate, or cutting board, and spread each one with about 1-2 tablespoons of hummus.  Next, top with a few spoonfuls of the Greek salad and then add a few spoonfuls of the crispy chickpeas on top.  Best when enjoyed immediately, as the lettuce can wilt over time!