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Ingredients
½ cup dried chickpeas
Butter lettuce leaves
1 lime, juiced
1-tablespoon sugar
1-tablespoon olive oil
2 garlic cloves, finely minced
1 mango, diced
1 cup grape tomatoes, cut in half
½ cup red onion, diced¼ cup cilantro leaves, chopped
¼ cup fresh mint leaves, chopped
Salt and pepper, to taste
Directions

Place chickpeas and 6 cups of water in a pot and bring to a boil. Boil for 2 minutes, turn off heat, cover and let stand for 1 hour. Keep beans covered and cook over low to medium heat for about 1-½ hours or until desired tenderness is reached, drain and set aside.

Separate the butter lettuce leaves. Wash and dry them gently; set aside. Combine lime juice, sugar, olive oil and garlic in a small bowl; set aside.
In a large bowl combine the chickpeas, mangoes, tomatoes, onion, cilantro and mint. Add the reserved dressing and gently toss to coat. Season with salt and pepper, to taste.

Place a portion of the chickpea salad over each of the lettuce leaves and enjoy.