Asian Chickpea Lettuce Wraps Recipe

Ingredients for Asian Chickpea Lettuce Wraps

• Two (15-ounce) cans of chickpeas, drained and rinsed
• Chili Sauce
• Hoisin Sauce
• Low Sodium Soy Sauce
• 1 tablespoon olive oil
• 2 tablespoons rice vinegar
• Sugar
• 1/2 teaspoon red pepper flakes (or more, to taste)
• Hot Sauce
• 1/2 cup chopped fresh basil (optional)
• 12 large lettuce leaves (butter or romaine)

How to Make Asian Chickpea Lettuce Wraps

1. Drain and rinse two (15-ounce) cans of chickpeas.
2. Place chickpeas in a food processor and pulse in 5-second increments until coarsely ground. Do not over-process into a mash.
3. Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat.
4. Add the ground chickpeas and cook for 3-4 minutes, stirring constantly to prevent burning.
5. Add the following ingredients and stir to combine: 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 1 clove minced garlic, 1/2 teaspoon red pepper flakes (or more, to taste).
6. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
7. Stir in 1/2 cup chopped fresh basil (optional) and cook for 1-2 minutes until wilted.
8. Wash and thoroughly dry 12 large lettuce leaves (butter lettuce or romaine work well).
9. Spoon the chickpea mixture into the lettuce leaves.
10. Serve immediately. Drizzle with sriracha sauce, if desired.