Asian chickpea lettuce wraps

Name: Asian chickpea lettuce wraps
Total time: 45 min
Yield: 6 servings
Ingredients: 56.7 g canned garbanzo beans; 1 Tbsp chili sauce; 2 Tbsps hp sauce; 1 Tbsp low sodium soy sauce; 1 Tbsp olive oil; 2 Tbsps rice vinegar; 0.5 Tbsps sugar; 1 tsp red pepper flakes; 12 g fresh basil; 6 lettuce leaves

An Asian-inspired dish featuring chickpeas, basil, rice vinegar, and hoison sauce wrapped in lettuce leaves. This gluten-free and dairy-free recipe is a healthy appetizer that serves 6, with a cooking time of approximately 45 minutes. It is rich in vitamins and minerals, making it suitable for a plant-based diet. Best enjoyed as a light meal or appetizer during a casual gathering or as a fun snack for family movie night.

Ingredients

canned garbanzo beans

56.7 g

chili sauce

1 Tbsp

hp sauce

2 Tbsps

low sodium soy sauce

1 Tbsp

olive oil

1 Tbsp

rice vinegar

2 Tbsps

sugar

0.5 Tbsps

red pepper flakes

1 tsp

fresh basil

12 g

lettuce leaves

Method

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.