Name: Asian Chickpea Lettuce Wraps
Total time: 45 min
Yield: 6
Cuisine: Asian
Ingredients: 2 oz chickpeas, drained and rinsed; 1 Tbsp thai style chili sauce; 2 Tbsps hoison sauce; 1 Tbsp low-sodium soy sauce; 1 Tbsp olive oil; 2 Tbsps rice vinegar; 0.5 Tbsps sugar; 1 tsp red pepper flakes; 1 Tbsp sirachi sauce, optional; 0.5 cups chopped basil, optional; 6 lettuce leaves, Bibb, boston or romaine leaves

Servings

Preparation time

Total time

45 min

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Ingredients

2 oz	chickpeas, drained and rinsed
1 Tbsp	thai style chili sauce
2 Tbsps	hoison sauce
1 Tbsp	low-sodium soy sauce
1 Tbsp	olive oil
2 Tbsps	rice vinegar
0.5 Tbsps	sugar
1 tsp	red pepper flakes
1 Tbsp	sirachi sauce, optional
0.5 cups	chopped basil, optional
6	lettuce leaves, Bibb, boston or romaine leaves

Instructions

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.