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2 15 oz cans Chickpeas rinsed and drained
¼ cup chopped Red Pepper
¼ cup chopped Sweet Onion
¼ cup chopped Carrots
¼ cup chopped Raw Cashews unsalted
1 small clove minced Garlic (about 1 tsp)
¼ cup chopped fresh Cilantro leaves
1 Tbs EVOO (extra virgin olive oil)
½ cup Mayo (I used Just Mayo, it’s dairy free and egg free)
2 <g class=”gr_ gr_131 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling” id=”131″ data-gr-id=”131″>Tbs</g> fresh Lime Juice (juice from about 1 lime)
1 tsp ground Turmeric
1 Tbs ground Curry Powder
¼ tsp ground Sea Salt
¼ tsp ground Black Pepper
1 7 oz package Romaine Lettuce Leaves

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In <g class=”gr_ gr_132 gr-alert gr_gramm gr_disable_anim_appear Grammar only-ins doubleReplace replaceWithoutSep” id=”132″ data-gr-id=”132″>large</g> bowl add Chickpeas, Red Pepper, Onion, Carrots, Cashews, Garlic, and Cilantro.
Mix well.
In <g class=”gr_ gr_124 gr-alert gr_gramm gr_disable_anim_appear Grammar only-ins doubleReplace replaceWithoutSep” id=”124″ data-gr-id=”124″>small</g> bowl add EVOO, Mayo, Lime Juice, Turmeric, Curry Powder, Salt, and Pepper.
Whisk together and pour over the Chickpea mixture.
Stir until combined.
Spoon Chickpea mix into Lettuce Leaves.
Enjoy!