CURRIED CHICKPEA LETTUCE BOATS

Ingredients

• 1/2 pcs Red bell pepper
• 60 g Red onion
• 1/2 tsp Curry powder
• 0.25 g Cumin, ground
• 1/2 tsp Maple syrup
• 1 pinch Sea salt
• 380 g Chickpeas, canned, drained, rinsed, MRSJP
• 10 g Coriander (cilantro) leaves, fresh
• 14 g Mayonnaise
• 8 leaf Lettuce

Method

1. Mash the chickpeas in a large bowl. Finely chop the red onion and the coriander leaf.
2. Mix the ground cumin, curry powder, maple syrup, coriander leaf, red onion, pinch of salt and vegan mayonnaise into mashed chickpeas.
3. Wash and dry the lettuce leaves. Divide the chickpea mixture between the 8 lettuce leaves. Slice the red bell pepper and place on top of the lettuce wraps and garnish with chopped mint or coriander.