Kristin Klier aka Earth Mama's Butter Lettuce Cups with Chickpea Filling


  • 4 cups chickpeas (cooked)
  • 2 zucchini or other summer squash (diced)
  • 1 onion (diced)
  • 4 cloves garlic (minced)
  • 1-2 stalks lemongrass 
  • 1-2 inch piece ginger root 
  • 1 tsp coriander
  • 1/2 cup olive oil
  • 2 tbsp grade B maple syrup
  • Sea salt to taste
  • Dash cayenne pepper
  • 1/3 cup each: fresh parsley, chives and cilantro (rough chop)
  • Lemon wedges
  • Butter lettuce


  1. In a large bowl partially mash the chickpeas. Set aside.
  2. In a high speed blender, add lemongrass, ginger root, coriander, olive oil, maple syrup, sea salt and cayenne pepper. Blend until smooth. 
  3. Heat a skillet to medium heat and add zucchini, onion and garlic. Pour lemongrass sauce onto veggies and cook until veggies are just soft. 
  4. Remove from heat and pour mixture over chickpeas. 
  5. Add fresh herbs and stir until well combined. 
  6. Serve immediately with butter lettuce cups and lemon wedge.