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

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Drain and rinse both cans of chickpeas.
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Step 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.
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Step 3

  • Add 1 tbsp of olive oil to a pan and heat.
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Step 4

  • Add the chickpeas and let cook over medium heat for 3-4 minutes, continuously stirring so as not to burn.
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  • Length: 4 minutes

Step 5

  • Add remaining ingredients, except basil, and stir. Cook over low heat for 10 minutes, stirring occassionally.
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  • Length: 10 minutes

Step 6

  • If using basil leaves, add them and cook for 1-2 minutes, stirring the basil in and allowing it to wilt.
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  • Length: 2 minutes

Step 7

  • Wash lettuce leaves and pat dry.
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Step 8

  • Spoon a healthy serving of chickpea mixture onto lettuce wraps and serve immediately.
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Step 9

  • Drizzle with sirachi sauce if desired.
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