Asian Chickpea Lettuce Wraps

Asian Chickpea Lettuce Wraps


  • 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


  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. Drizzle with sirachi sauce if desired.

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