---
title: Vegan Curried Chickpea Lettuce Wraps
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-curried-chickpea-lettuce-wraps-63853550219b27d0b50bc092
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens: []
tags:
  - Vegan
  - Calorie Smart
  - Easy Cleanup
  - Easy Prep
rating: 4.5
rating_count: 1300
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the delicious blend of spices and veggies, with the red pepper sauce adding a flavorful kick.
  - theme: Ease of prep
    text: Some found it time-consuming to prepare, with chickpea mashing and extensive chopping taking longer than expected.
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Chickpeas/vegan-curried-chickpea-lettuce-wraps.avif"
---

Adjust oven rack to top position and preheat oven to 450°F. Wash and dry all produce. Dice @sweet potatoes{1%lb} into ¼-inch pieces. Drain and rinse @chickpeas{2%cans}, then thoroughly pat dry with paper towels. Place chickpeas between two large sheets of plastic wrap and smash with a mallet or heavy pan until broken apart (do not completely mash).

In a #large bowl{}, combine sweet potatoes, smashed chickpeas, half the @cumin{1%tsp}, 1 tsp @curry powder{2%tsp}, a large drizzle of @olive oil{2%tbsp}, salt, and pepper. Toss until evenly coated and spread onto a #baking sheet{}. Roast on top rack until browned and tender ~{20%minutes}.

While vegetables roast, halve, peel, and finely dice @yellow onion{1%unit}. Peel and mince @garlic{3%cloves} and @ginger{1%inch}. Halve @lemon{1%unit} and roughly chop @cilantro{1%cup}. Trim root end from @baby lettuce{4%cups} and separate leaves.

Heat a drizzle of @cooking oil{2%tbsp} in a #large pan{} over medium-high heat. Add onion and a pinch of @salt{1%tsp}. Cook, stirring occasionally, until lightly browned and softened ~{6%minutes}. Reduce heat to medium and add @peas{1%cup}. Cook, stirring occasionally, until lightly browned ~{2%minutes}. Add garlic and ginger; cook, stirring constantly, until fragrant ~{1%minute}.

Stir in remaining curry powder, ½ cup @water{1%cup}, ¼ tsp salt, and juice from half the lemon. Cook, stirring occasionally, until liquid has mostly evaporated ~{2%minutes}. Stir roasted chickpea mixture into pan. Taste and adjust seasoning with @black pepper{1%tsp} if desired.

In a #medium bowl{} microwave-safe, combine @red pepper jam{2%tbsp}, cilantro, 1 tbsp water, and juice from remaining lemon. Cover tightly with plastic wrap and microwave until warmed through ~{20%seconds}.

Divide lettuce leaves between plates and pat dry if needed. Fill leaves with warm chickpea filling. Drizzle with as much cilantro sauce as desired and serve immediately.