Crispy chickpea lettuce cups with mango salsa

Method

1. Drain and rinse the chickpeas, then tip them onto a clean tea towel and pat them very dry. Dry chickpeas crisp better.
2. Peel and finely dice the red onion. Peel the mango, cut the flesh off the stone and dice it small. Roughly chop the coriander.
3. Make the salsa by mixing the mango, onion, coriander, the juice of the lime and a pinch of salt in a bowl. Leave it to sit.
4. Toss the chickpeas with the cornflour, smoked paprika, cumin and a good pinch of salt until evenly coated.
5. Heat the olive oil in a large frying pan over a medium-high heat. Fry the chickpeas for 8 to 10 minutes, shaking the pan often, until golden and crunchy. Take care, as a few may pop.
6. Separate the little gem leaves and choose the 6 to 8 biggest cups. Halve, stone and slice the avocado.
7. Fill each lettuce leaf with a few slices of avocado and a spoonful of crispy chickpeas, then top with the salsa. Eat straight away with your hands.

Tip Chickpeas can spit in the hot oil, so dry them very well and keep a lid or splash guard nearby. Assemble the cups just before eating, as the lettuce wilts.

Photo made with AI.

From Nosha · nosha.app