Vegan Curried Chickpea Lettuce Wraps
with Sweet Potato, Peas & Red Pepper Cilantro Sauce
If you’ve been on the request line for light, tasty, satisfying and vegan dinner ideas, this one’s going out to you. First you’ll smash chickpeas (to create jagged edges for browning) and roast with sweet potato, cumin, and curry until crispy, then add to sauteed peas, onion, garlic, ginger, with a bright squeeze of lemon. Stuff all that warm goodness into crisp, cool lettuce leaves, drizzle with a tangy red pepper-cilantro sauce and it’s vegan wrap music for your taste buds.
Ingredients
1 unit
Chickpeas
1 unit
Sweet Potatoes
1 teaspoon
Cumin
1 tablespoon
Curry Powder
1 unit
Yellow Onion
¼ ounce
Cilantro
1 unit
Lemon
2 clove
Garlic
1 thumb
Ginger
1 unit
Baby Lettuce
4 ounce
Peas
2 unit
Red Pepper Jam
Not included in your delivery
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice sweet potato into ¼-inch pieces. • Drain and rinse chickpeas; thoroughly pat dry with paper towels. On a clean flat work surface, place chickpeas between 2 large pieces of plastic wrap. Smash with a mallet or the bottom of a pan until broken apart (chickpeas should not be completely mashed).
• In a large bowl, combine sweet potato, smashed chickpeas, half the cumin (all for 4 servings), 1 tsp curry powder (2 tsp for 4), a large drizzle of olive oil, salt, and pepper; toss until evenly coated. Spread out on a baking sheet. • Roast on top rack until browned and tender, 20-25 minutes. (For 4, divide everything between 2 sheets; roast on top and middle racks, swapping positions halfway through.)
• While veggies roast, halve, peel, and finely dice onion. Peel and mince or grate garlic. Peel and mince or grate ginger. Halve lemon. Roughly chop cilantro. Trim and discard root end from lettuce; separate leaves.
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt; cook, stirring occasionally, until lightly browned and softened, 6-8 minutes. • Reduce heat to medium and add peas. Cook, stirring occasionally until browned, 2-4 minutes more. • Add garlic and ginger to pan; cook, stirring constantly, until fragrant, 1-3 minutes.
• Stir in remaining curry powder, ½ cup water (1 cup for 4 servings), ¼ tsp salt (½ tsp for 4), and juice from half the lemon. Cook, stirring occasionally, until water has mostly evaporated, 2-4 minutes more. • Stir roasted chickpea mixture into pan. Taste and season filling with salt and pepper if desired.
• In a medium microwave-safe bowl, combine jam, cilantro, 1 TBSP water (2 TBSP for 4 servings), and juice from remaining lemon. Cover tightly with plastic wrap and microwave until warmed through, 20-30 seconds.
• Divide lettuce leaves between plates (pat dry if needed). Fill leaves with chickpea filling. Drizzle with as much sauce as you like and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious blend of spices and veggies, with the red pepper sauce adding a flavorful kick 🌶️.
- Ease of prep: Some found it time-consuming to prepare, with chickpea mashing and extensive chopping taking longer than expected.
- Suggestions: Consider adding extra sauce or a creamy element for moisture; try serving as a bowl or salad for easier eating.
- Portions: Several found it filling and had leftovers, while others wished for larger portions or additional protein.
- Spice level: Some were surprised by the heat; adjust curry powder to taste or warn about spiciness.
Reviews from our home cooks
Really delicious. I cut up the lettuce and ate as a salad since lettuce wraps seemed overly fussy to prepare and to eat. Probably because I ate it as a salad, I think the sauce could have used some fat to make it more dressing like (maybe cashew butter or peanut butter). My suggestion about the nut butter flies in the face of this, but I really appreciate a vegan option that is a normal (not extremely high) calorie value. I suppose a tablespoon of nut butter probably wouldn't do too much damage
Preferred as a salad instead of "wraps" since the lettuce leaves were a little small. Also, eating it as a salad was a lot less messy than trying to portion it out into little leaves. Smashing the chickpeas was also a pain and very messy. I'd probably skip that step in the future.
It's so good, the jam takes it to another level. Personally leaving the roasted chickpeas/sweet potatoes separate instead of mixing it in the sauté gives a spectacular crunchy texture
The flavors on this were absolutely fantastic! The combo of chickpeas and sweet potatoes was delicious, and I'd put the red pepper sauce on ANYTHING.
Surprisingly great flavor! Really good, easy - I smashed my chickpeas in the bowl and saved some time/mess/cleanup/plastic wrap and worked perfectly. Recommend this meal.
Very filling and easy to make. I'm not a vegetarian but didn't feel like protein was missing. I only used half of the curry pouch to avoid overpowering the flavor with curry. Definitely a must to order again.
Overall, I liked this way more than I expected tbh! It was super delicious. But I wish there had been a spicy warning - the curry powder had such a kick to it that I almost could not eat it. I did eat it but it got to be borderline unpleasant from the heat. Otherwise, fantastic meal that I will definitely get again!
Extremely tasty! I thought the sauce very sweet, so I didn't use much. The sweet potato was the star.
We were cautiously optimistic when we ordered this meal because we have never eaten anything vegan before. We were pleasantly surprised! This is now on our "order again" list.
So good! Even my meat loving, vegan is weird Wife said it was really good. I do wish there was an option to double the sauce.
