To a large bowl add the chickpeas, mayonnaise, curry powder, agave or maple syrup, cumin, and salt. Use a potato masher or fork to smash the chickpeas up and mix everything in. I like to leave some chickpeas whole to keep a variety of texture.
Add the red pepper, onion, and cilantro, and stir into the chickpeas. Taste and add more seasoning if needed. Divide the chickpea filling among the lettuce leaves, and garnish with extra cilantro and a sprinkling of extra curry powder.
Oil-free: to make oil-free sub the vegan mayonnaise for vegan yogurt, or mashed avocado.