Chili chickpea lettuce cups

Preheat the oven to 400. Rinse and drain the chickpeas.

In a mixing bowl toss the chickpeas with the chili oil, maple syrup, smoked paprika, a good pinch of salt and pepper to taste.

Spread the chickpeas out on a parchment-lined baking tray so they cook evenly and bake about 20 minutes.

Peel and finely dice the red onion and put it in a large mixing bowl.

Finely chop the green onions; slice the carrot into thin matchsticks.

Coarsely chop the cilantro; peel and dice the ripe mangoes.

Season the vegetables with a pinch of salt and pepper and mix.

Take the chickpeas out and let them cool a couple of minutes.

Spoon the vegetables and chickpeas into Boston lettuce leaves, generously but without overstuffing.