Asian Chickpea Lettuce Wraps
photo by Starrynews
- Ready In:
- 15mins
- Ingredients:
- 11
- Yields:
-
6-8 lettuce wraps
- Serves:
- 6-8
ingredients
- 2 (14 ounce) cans chickpeas, drained and rinsed
- 1 tablespoon thai style chili sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon low sodium soy sauce
- 1 tablespoon olive oil
- 2 tablespoons rice vinegar
- 1⁄2 tablespoon sugar
- 1 teaspoon red pepper flakes
- 1 tablespoon hot sauce (optional)
- 1⁄2 cup chopped basil (optional)
- 6 -8 lettuce leaves, Bibb, boston or 6 -8 romaine leaves
directions
- Drain and rinse both cans of chickpeas.
- Place chickpeas in a food processor and puree in 5-10 second increments. You do not want to turn the chickpeas into a mash, you simply want to grind them into pieces.
- Add 1 tbsp of olive oil to a pan and heat.
- Add the chickpeas and let cook over medium heat for 3-4 minutes, continuously stirring so as not to burn.
- Add remaining ingredients, except basil, and stir. Cook over low heat for 10 minutes, stirring occassionally.
- If using basil leaves, add them and cook for 1-2 minutes, stirring the basil in and allowing it to wilt.
- Wash lettuce leaves and pat dry.
- Spoon a healthy serving of chickpea mixture onto lettuce wraps and serve immediately. Drizzle with sirachi sauce if desired.
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