Looking for a quick, easy and light summer meal? Then you’ve come to the right place. These lettuce cups filled with flavourful roasted chickpeas and fresh veg topped with a creamy tahini dressing are sure to be a crowd pleaser and require minimal time and effort to create. It’s as simple as roasting the chickpeas, chopping up the other ingredients, stirring together the dressing then assembling and you’re good to go. Ideal for gatherings with friends and family or perfect for a picnic on the beach.


2 cups cooked chickpeas 
1 tsp ground cumin 
1 tsp smoked paprika 
½ tsp garlic powder 
¼ tsp cracked black pepper 
½ tsp himalayan salt

Lettuce Cups: 
Lettuce leaves (romaine or cos work well)
Diced tomato
Diced cucumber 

Tahini Dressing:
¼ cup tahini*
¼ cup lemon juice
2 ½ tbsp maple syrup*
Salt and pepper to taste


Preheat your oven to 160°C.

Add all the ingredients for the chickpeas into a bowl and mix until all the chickpeas are coated, then transfer to a lined baking tray.

Bake the chickpeas for about 15 minutes or until slightly golden.

While they are baking, mix together all the ingredients for the tahini dressing.

Remove the chickpeas from the oven and once they are cooled, add them, along with all the other lettuce cup ingredients into the lettuce leaves then drizzle with the tahini dressing and enjoy!

*Item not available online but is available in your local GoodFor store.

Contributed by Ella Farrugia aka @thecuriousavocado.