These Chickpea Lettuce Wraps with Peanut Sauce are flavorful, refreshing and perfect for summer! They’re quick and easy to throw together and can be served at room temperature or chilled. Make these delicious plant-based lettuce wraps for lunch, snacks or appetizers, and enjoy.
On this blog, I post many regular wrap recipes that are made using large flour tortillas. But I also love using crisp, fresh lettuce in place of tortillas, especially in the summertime when it’s hot outside. These Chickpea Lettuce Wraps with Peanut Sauce are quick and easy to throw together and perfect for lunch or snacking.
Why You’ll Love These Refreshing Lettuce Wraps!
- Light and flavorful – I love lettuce wraps because they’re always so light and refreshing. The butter lettuce has a nice crunch to it and the homemade peanut sauce adds so much delicious flavor.
- Easy to make – The chickpea salad can be assembled in about 15 minutes, including making the sauce. Then, you just need to fill your lettuce wraps and enjoy!
- Perfect for summer – The summer heat always has me craving meals that don’t require much cooking and can be served chilled or at room temperature. These crisp and refreshing lettuce wraps check both those boxes.
Chickpea & Peanut Sauce Lettuce Wrap Recipe Ingredients
- Chickpeas – I used two cans of chickpeas that I rinsed and drained. You can also use white beans or crumbled-up super firm tofu if you like.
- Veggies – I used a mixture of red bell pepper, purple cabbage, and carrots. You can use whatever vegetables you like, though. Cucumber or edamame would be great!
- Fresh Herbs – Chopped cilantro and green onion add some brightness and go well with the other ingredients. You can add any herbs you like.
- Peanut Sauce – I have an easy homemade peanut-sauce recipe that is so good! You’re more than welcome to use your favorite store-bought variety to make things a little easier.
- Lettuce Wraps – I like to use butter lettuce for lettuce wraps, but other kinds of lettuce can be used for wraps, too. Romaine is another good option.
- Peanuts – I like to serve these lettuce wraps with crunchy roasted peanuts on top. They add some texture and help reinforce the peanut flavor.
How To Make Asian-Style Chickpea Lettuce Wraps
- Make the peanut sauce. Add all peanut-sauce ingredients to a medium-sized bowl and whisk together until smooth and creamy.
- To a large bowl, add the chickpeas, red pepper, carrot, cabbage, green onion and cilantro. Pour the peanut sauce over the chickpea salad and then use a large spoon to mix everything together until fully combined.
- Carefully prepare your lettuce wraps and lay them flat on a plate or cutting board. Fill each wrap with a few spoonfuls of the peanut chickpea salad. Garnish with chopped peanuts and more fresh herbs. Enjoy!
Recipe Frequently Asked Questions
- This recipe is vegan.
- Are these lettuce cups gluten-free? They are, as long as you use GF soy sauce or tamari.
- Can lettuce wraps be made ahead of time? I would suggest making the chickpea peanut salad ahead of time and then spooning it into the lettuce wraps just before serving.
- How long do leftovers last? The chickpea salad leftovers should last about 4-5 days if stored in an air-tight container in the refrigerator. The lettuce will likely wilt a bit if stored with the chickpea mixture.
- Can jarred peanut sauce be used? Yes, you are more than welcome to use your favorite store-bought peanut sauce.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.
Looking For More Easy Chickpea Recipes?
Smoky Coconut Chickpeas with Rice
Herby Cucumber Salad with Chickpeas and Rice
Chili Garlic Broccoli and Chickpeas
Baked Ziti with Spinach and Chickpeas
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Chickpea Lettuce Wraps with Peanut Sauce
- Total Time: 20 minutes
- Yield: 9-12 wraps 1x
- Diet: Vegan
Description
These Chickpea Lettuce Wraps with Peanut Sauce are flavorful, refreshing and perfect for summer! They’re quick and easy to throw together and can be served at room temperature or chilled. Make these delicious plant based lettuce wraps for lunch, snacks or appetizers and enjoy.
Ingredients
Scale
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1/2 cup diced red bell pepper
- 1/2 cup diced carrot
- 1/2 cup diced purple cabbage
- 1/3 cup chopped fresh cilantro
- 1/3 cup thinly sliced green onions
- Lettuce wraps, butter lettuce and romaine work great
- Chopped peanuts, for garnish
Peanut Sauce:
- 1/2 cup natural creamy peanut butter (no sugar added if possible)
- 2 tablespoons tamari, or soy sauce
- 2 tablespoons rice wine vinegar, or white distilled vinegar
- 2 teaspoons pure maple syrup
- 2 teaspoons toasted sesame oil
- 1–2 cloves garlic, grated
- 1 teaspoon freshly grated ginger
- 1–2 teaspoons garlic chili paste, or chili crunch
- 1–2 tablespoons room temperature water
- Salt, if desired
Instructions
- Make the peanut sauce. Add all peanut sauce ingredients to a medium sized bowl and whisk together until smooth and creamy. Add extra water if your sauce is too think. If your sauce comes out too thin, just add a little extra peanut butter into it. Feel free to adjust seasonings as needed.
- To a large bowl, add the chickpeas, red pepper, carrot, cabbage, green onion and cilantro. Pour the peanut sauce over the chickpea salad and then use a large spoon to mix everything together until fully combined.
- Carefully prepare your lettuce wraps and lay them out flat on a plate or cutting board. Fill each wrap with a few spoonfuls of the peanut chickpea salad. Garnish with chopped peanuts and more fresh herbs. Enjoy!
Notes
Store leftovers in the refrigerator, for about 4-5 days.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Lunch, Vegan
- Method: No Cook
- Cuisine: Asian Inspired
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