1 pint grape tomatoes, larger ones halved
1 large red bell pepper, seeded and chopped
1 medium cucumber, seeded and chopped
4 Tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
1 garlic clove, minced
1/4 teaspoon ground cumin
1 cup canned chickpeas, rinsed and drained
1/3 cup fat-free sour cream (or yogurt)
2 grilled chicken breasts, sliced
1 head butter lettuce, cleaned and cored
Combine the tomatoes, peppers and cucumbers in a medium bowl with 2 Tablespoons of lemon juice and the salt and pepper. Stir well, cover and refrigerate for 30 minutes to give the flavors a chance to marry.
Meanwhile, heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring constantly, about 30 seconds. Add the cumin and toast, stirring constantly, about 1 minute.
Puree the chickpeas, sour cream, remaining 2 Tablespoons of lemon juice in a food processor. Add the garlic mixture; pulse until combined.
Put several leaves (about 1/4 of the head) of butter lettuce on each plate, then top with one-fourth of tomato mixture. Top with about 1/3 cup of the chickpea puree and about half of a chicken breast.