Chickpea Lettuce Wraps

Chickpeas and mushrooms are seasoned both spicy and sweet in this Asian influenced wrap. The lettuce leaf brings the dish together and offers a refreshing crunch to balance the filling’s assertive flavors. This recipe comes to us from Lindsay of Cooking for a Vegan Lover.

Serves 4

• 1 teaspoon canola oil
• 1 can chickpeas, drained
• 8oz baby bella mushrooms, sliced
• 1 medium onion, thinly sliced
• 1 tablespoon hoisin sauce*
• 2 teaspoon sriracha*
• 2 teaspoon sambal oelek*
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• salt and pepper, to taste
• 1 teaspoon arrowroot**
• 12 leaves boston, bibb or romaine lettuce

*Hoisin, sriracha and sambal oelek are Asian sauces and spices that can be found in the Asian food section or the spice section of most grocery stores.

**a thickening agent found in the spice section of most grocery stores.

Heat the oil in a large skillet over medium-high heat. Add the onions and mushrooms and sauté for 3 minutes, or until onions are softened.

Add the hoisin sauce, sriracha, sambal oelek, onion powder, garlic powder and stir to combine. Season with salt and pepper to taste and sauté for 3-4 minutes, or until chickpea mixture is bubbly and caramelized.

Sprinkle in the arrowroot and stir together.

Fill the lettuce leafs with the chickpea mixture, fold lettuce together like a taco and enjoy!