Asian Chickpea Lettuce Wraps
Asian Chickpea Lettuce Wraps might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 58 calories, 1g of protein, and 3g of fat per serving. This recipe serves 6. For 32 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from spoonacular user kehotsauce requires canned chickpeas, chili sauce, bbq sauce, and basil. From preparation to the plate, this recipe takes around 45 minutes. If you like this recipe, take a look at these similar recipes: Asian Chickpea Lettuce Wraps, Asian Lettuce Wraps, and Asian Lettuce Wraps.
Servings: 6
Ingredients:
2-14oz cans of chickpeas, drained and rinsed
1 tbsp thai style chili sauce
2 tbsp hoison sauce
1 tbsp low-sodium soy sauce
1 tbsp olive oil
2 tbsp rice vinegar
1/2 tbsp sugar
1 tsp red pepper flakes
1 tbsp sirachi sauce, optional
1/2 cup chopped basil, optional
6-8 lettuce leaves, Bibb, boston or romaine leaves
Equipment:
food processor
frying pan
Cooking instruction summary:
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.
Step by step:
1. Drain and rinse both cans of chickpeas.
2. 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.
3. Add 1 tbsp of olive oil to a pan and heat.
4. Add the chickpeas and let cook over medium heat for 3-4 minutes, continuously stirring so as not to burn.
5. Add remaining ingredients, except basil, and stir. Cook over low heat for 10 minutes, stirring occassionally.
6. If using basil leaves, add them and cook for 1-2 minutes, stirring the basil in and allowing it to wilt.
7. Wash lettuce leaves and pat dry.
8. Spoon a healthy serving of chickpea mixture onto lettuce wraps and serve immediately.
9. Drizzle with sirachi sauce if desired.
Nutrition Information:
covered percent of daily need
