Mince the garlic and jalapeno. For a less spicy mixture, remove some or all of the jalapeno seeds.

Dice the onion and bell pepper. Wash, dry, and finely chop the cilantro.

Gently separate the lettuce leaves. Wash, drain, and pat fully dry.

In a large pan, heat the oil over medium. Add the onion and garlic and cook for 2 minutes until the onion starts to soften on the edges, stirring occasionally.

Add the drained chickpeas, bell pepper, and jalapeno. Stir to distribute.

Add the cumin, paprika, oregano, and salt. Stir to coat.

Cook for 5 minutes, stirring regularly, until everything is heated through and the bell pepper is slightly soft.

Remove from heat and stir in the chopped cilantro and lime juice. Taste and adjust salt and lime juice as desired.

Serve scooped into lettuce cups with a dollop of guacamole.

Filling mixture can be prepared up to 3 days in advance except for the lime juice and cilantro and reheated in a pan over medium heat for 3-4 minutes. Add cilantro and lime juice just before serving.

Washed and dried lettuce can be stored in the fridge, layered with paper towels up to 1 day.