Crunchy Chickpea Lettuce Boats with Creamy Bell Pepper Yogurt Dip

Instructions

1. Soak 1 cup of chickpeas for 4–5 hours.
2. Quick boil the soaked chickpeas for 2–3 minutes, then strain them.
3. In a bowl, mix the boiled chickpeas with 2 tbsp Greek yogurt, 1 tbsp olive oil, ¼ tsp black salt, ½ tsp paprika or red chili powder, ¼ tsp onion powder, and ¼ tsp garlic powder.
4. Air fry the seasoned chickpeas at 180°C for 10 minutes, flipping them halfway through.
5. In a separate bowl, combine 3 tbsp Greek yogurt, 1 tbsp olive oil, ¼ tsp garlic powder, ¼ tsp onion powder, 1 tsp Italian seasoning, a pinch of chili flakes, and a pinch of black salt.
6. Stir in the chopped red, yellow, and orange bell peppers, and fresh parsley or coriander into the yogurt mixture.
7. Prepare half romaine lettuce leaves, ensuring to avoid the thick stems.
8. Add approximately 2 tbsp of the creamy bell pepper yogurt dip into each lettuce boat.
9. Top each boat with 5–7 roasted chickpeas.
10. Plate the lettuce boats in a circular flower shape and garnish with extra roasted chickpeas if desired.