Ingredients for Asian Chickpea Lettuce Wraps
- two (15-ounce) cans chickpeas
- Chili Sauce (not specified in recipe with quantity)
- Hoisin Sauce (not specified in recipe)
- 1/4 cup soy sauce
- 1 tablespoon olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon red pepper flakes (or more, to taste)
- Sriracha sauce, to drizzle, if desired
- 1/2 cup chopped fresh basil, optional
- 12 large lettuce leaves (butter lettuce or romaine work well)
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove minced garlic
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How to Make Asian Chickpea Lettuce Wraps
- Drain and rinse two (15-ounce) cans of chickpeas.
- Place chickpeas in a food processor and pulse in 5-second increments until coarsely ground. Do not over-process into a mash.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat.
- Add the ground chickpeas and cook for 3-4 minutes, stirring constantly to prevent burning.
- 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).
- Reduce heat to low and simmer for 10 minutes, stirring occasionally.
- Stir in 1/2 cup chopped fresh basil (optional) and cook for 1-2 minutes until wilted.
- Wash and thoroughly dry 12 large lettuce leaves (butter lettuce or romaine work well).
- Spoon the chickpea mixture into the lettuce leaves.
- Serve immediately. Drizzle with sriracha sauce, if desired.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
12g
Fat
2g
Carbs
11g
