Spicy Chickpea Lettuce Wraps

I have been OBSESSED with chickpeas lately! I think it’s because they are so versatile, healthy, hearty and delicious.  Chickpeas are great because they pack in a lot of fiber and protein and can be prepared so many different ways.  The way I chose to prepare them is from the Thug Kitchen cook book.  The recipe in the book is for Spiced Chickpea Wraps with Tahini Dressing.  Sounds great, doesn’t it? Well I chose to use the same recipe just for the chickpeas in the wraps I made.  The rest I tweaked to make it my own.

These wraps were absolutely delicious and would make for a great lunch or appetizer!  The spicy chickpeas with the roasted carrots and onions made for such a hearty and comforting flavor.  I also used fresh cut pepper and cucumber for a crunchy, cool addition to the wraps.  Unlike the Thug Kitchen recipe, I decided to use butter lettuce instead of tortillas, although this would be great on tortillas or pita if you prefer.

So, here is my tweaked recipe… be sure to check out the link to the Thug Kitchen website!! So many great things to try and to make your own!

INGREDIENTS:(Serves four, two lettuce wraps each)

1 Head of butter lettuce, leaves separated

1 red bell pepper, cut into strips

1 cucumber, cut into strips

1 red onion, julienned

2 large carrots, peeled and cut into match sticks

4 cups cooked chickpeas (I used a bag of frozen)

1/2 cup lemon juice

1 T maple syrup

1 T soy sauce

1 T paprika

1 T cumin

2 t garlic powder

1 t cayenne pepper

Olive oil



  1. Preheat the oven to 350.
  2. Prepare the lettuce, bell pepper and cucumber, set aside.
  3. Cut the carrots into match sticks and place on a sheet tray with olive oil and S&P coating.
  4. Roast 20 minutes and then add the julienned onion, also coated with oil, S&P.
  5. Roast another ten minutes.
  6. While the vegetables are roasting, combine the spices in one bowl and the lemon juice, syrup, and soy sauce in another.
  7. With 5 minutes left on the roasting veg, heat chickpeas in a saute pan with olive oil for about 3 minutes.
  8. Stir in the lemon juice mixture and allow to cook about another minute before stirring in the spices.
  9. Now the vegetables should be done roasting and the chickpeas are seasoned and cooked!
  10. Serve the chickpeas in butter lettuce wraps with the roasted vegetables and the pepper and cucumber!
  11. Enjoy!!

Fig Glazed Roasted Beets and Asparagus

This dish may look fancy, but it was so easy!  It only takes six healthy, and beautiful ingredients.  Both beets and asparagus are great sources of iron and antioxidants.  This is a fiber rich combination, and you can serve it as a side dish, or just have it as your meal! The fig infused balsamic glaze adds a tart delicious flavor to counteract the earthy flavor of the beets.

In my opinion, beets and asparagus are both best when roasted with salt and pepper.  This method is super easy, tastes great and with presentation and delicious additions of fig glaze and feta, this dish will impress and delight any one!

INGREDIENTS (serves 3-4):

6 golden beets, tops and bottoms removed and peeled

1 bunch of asparagus, bottoms removed

1 bottle fig infused balsamic glaze (you can find this at the store)

1 cup feta crumbles

Olive oil

S&P, to taste


  1. Preheat oven to 400 degrees, line two sheet trays with foil and drizzle with olive oil.
  2. Peel and cut your beets into 1/4 inch thick slices.  Arrange on one sheet tray, drizzle with olive oil and S&P.
  3. Place in the oven for 12 minutes and then flip them, and cook for another 12 minutes.
  4. While beets are cooking, arrange asparagus on a the second sheet tray, drizzle with olive oil and S&P.
  5. Add this tray to the oven, leaving in the beets to cook for another 7 minutes.
  6. After they are done, arrange asparagus, and then beets on the plates.
  7.  Drizzle each with fig infused glaze, and top with feta crumbles.
  8. Serve and enjoy!