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
