Crisp Lettuce Tacos with Lemon Chickpeas and Tahini Yogurt
A fast, original recipe ready in 12 minutes: crisp lettuce leaves filled with lemony sautéed chickpeas, fresh cucumber, and a creamy tahini yogurt sauce. Light, flavorful, and perfect for a speedy lunch or dinner.
Ingredients
- 240 g cooked chickpeas, drained (well escurridos)
- 15 ml olive oil
- 2 g ground cumin
- 2 g smoked paprika
- 1 clove grated or very finely minced garlic
- 1 unit lemon, zest and juice (usar zest fina and 2 tbsp of juice approx.)
- 3 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 120 g plain Greek yogurt
- 16 g tahini
- 15 ml water (for ajustar the sauce)
- 100 g cucumber (en cubitos small)
- 40 g red onion (chopped fina)
- 4 g fresh mint (chopped)
- 8 leaves romaine lettuce leaves or little gem leaves (lavadas and dry)
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 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
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
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
While the chickpeas cook, combine the cucumber, red onion, fresh mint, and a pinch of salt in another bowl.
- 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
Serve immediately. If you prefer a warm-cool contrast, keep the chickpeas freshly cooked and the sauce chilled.
- 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.
Chef tips
Dry the chickpeas well before sautéing so they brown faster. Use firm, chilled lettuce leaves for the best crisp contrast.
Substitutions
You can swap the mint for parsley or dill. If you do not have Greek yogurt, use thick plain yogurt. Romaine can be replaced with little gem or sturdy butter lettuce leaves.
