Step 1

Drain and rinse chickpeas and pat with paper towels to remove excess water.

Step 2

In a medium bowl, add dried chickpeas, olive oil, chili powder, cumin and generously season with salt and pepper. Mix until the chickpeas are fully coated with the spices.

Step 3

Heat 1 tablespoon olive in a pan or skillet over medium-high heat. Add the chickpeas and saute for 3-5 minutes or until the chickpeas are crunchy.

Step 4

Divide chickpeas evenly into 6-8 lettuce leaves and drizzle with cilantro sauce. Top with chopped onions, tomatoes, avocado, or cucumber if desired.

Step 5

To make cilantro sauce: add all the ingredients to a blender and pulse for 30-60 seconds.