Crisp Lettuce Tacos with Lemon Chickpeas and Tahini Yogurt

Instructions

1. 1

   In a small bowl, mix the Greek yogurt, tahini, 1 tablespoon (15 ml) lemon juice, half of the lemon zest, the water, a pinch of salt, and black pepper until smooth. Set aside.

2. 2

   Heat a large skillet over medium-high heat for 1 minute. Add the olive oil and, once hot, add the garlic, cumin, and smoked paprika; cook for 20 to 30 seconds, stirring, without letting the garlic burn.

3. 3

   Add the chickpeas, the remaining lemon zest, 1/4 teaspoon salt, and a little black pepper. Sauté for 3 to 4 minutes, lightly crushing a few chickpeas with the spoon to create texture, until hot and fragrant.

4. 4

   While the chickpeas cook, combine the cucumber, red onion, fresh mint, and a pinch of salt in another bowl.

5. 5

   Arrange the lettuce leaves on a platter. Divide the hot chickpeas into each leaf, top with the cucumber mixture, and finish with the tahini yogurt sauce.

6. 6

   Serve immediately. If you prefer a warm-cool contrast, keep the chickpeas freshly cooked and the sauce chilled.

7. 7

   No oven is required for this recipe; if you want to warm the plates before serving, you may heat them briefly to 140 °F / 60 °C and then assemble the tacos.