Epicurean Vegan

Healthy Eating for Discriminating Palates

Navigation
  • Home
  • About
  • Recipes
  • Information
    • What the heck is that?!
    • Watch & Learn
    • Calcium
    • Protein
  • Contact

East Meets West Chickpea Lettuce Wraps

October 1, 2015 by Epicurean Vegan

East Meets West Chickpea Lettuce Wraps -- Epicurean Vegan

Garbanzo beans (or chickpeas) are such a versatile bean. (I shudder to think of a world without hummus!) I obviously couldn’t decide on Asian or Mexican food, so why not combine them? It turned out to be a very tasty, gluten-free collaboration, not to mention easy to make. All you need is about an hour to marinate the beans and the rest is a breeze.

INGREDIENTS:
2 14-oz cans chickpeas, drained and rinsed
Marinade
4 Tbs tamari
3 Tbs lime juice
3 Tbs red wine vinegar
1 garlic clove, minced
1 Tbs olive oil
1 Tbs arrowroot or cornstarch
The rest
2 C cabbage, roughly chopped
8-10 mushrooms, quartered
6 green onion, cut into large pieces
1 C cilantro leaves
1 Tbs olive oil
3/4 C General Tso stir-fry sauce
1/4 C hoisin sauce
12 iceberg lettuce leaves
1 avocado, peeled, pitted, and diced
1/2 C roasted and chopped peanuts or cashews

DIRECTIONS:
To prepare the chickpeas, mix all of the marinade ingredients in a resealable plastic bag; add the chickpeas and coat them well. Refrigerate for at least an hour, turning the bag over halfway through. To make things easy, I pulsed the chopped cabbage in a food processor a few times:
CabbageI transferred it to a large bowl, then added the mushrooms, green onion, and cilantro to the food processor. It helps to mix the vegetables up in the processor bowl beforehand so that you get a consistent chop. Add to the cabbage.
East Meets West Chickpea Lettuce Wraps -- Epicurean VeganIn a large skillet, over medium heat, add the olive oil and chickpeas (with the marinade). Saute for about 5-7 minutes; the marinade will start to thicken. Reduce the heat if it starts to stick too much.
East Meets West Chickpea Lettuce Wraps -- Epicurean VeganIn a small bowl or measuring cup, combine the General Tso sauce and the Hoisin sauce, then add to the skillet. Let it simmer for another 5-7 minutes.
East Meets West Chickpea Lettuce Wraps -- Epicurean VeganRemove from the heat and allow the chickpeas to cool a little. To assemble your lettuce wraps, place a little bit of the slaw on the bottom of a lettuce cup, add a scoop or two of the chickpeas, then some slaw, and top with a little avocado and nuts. Enjoy!

East Meets West Chickpea Lettuce Wraps
 
Print
Garbanzo beans (or chickpeas) are such a versatile bean. (I shudder to think of a world without hummus!) I obviously couldn't decide on Asian or Mexican food, so why not combine them? It turned out to be a very tasty, gluten-free collaboration, not to mention easy to make. All you need is about an hour to marinate the beans and the rest is a breeze.
Author: Epicurean Vegan
Serves: 12
Ingredients
  • 2 14-oz cans chickpeas, drained and rinsed
  • Marinade
  • 4 Tbs tamari
  • 3 Tbs lime juice
  • 3 Tbs red wine vinegar
  • 1 garlic clove, minced
  • 1 Tbs olive oil
  • 1 Tbs arrowroot or cornstarch
  • The rest
  • 2 C cabbage, roughly chopped
  • 8-10 mushrooms, quartered
  • 6 green onion, cut into large pieces
  • 1 C cilantro leaves
  • 1 Tbs olive oil
  • ¾ C General Tso stir-fry sauce
  • ¼ C hoisin sauce
  • 12 iceberg lettuce leaves
  • 1 avocado, peeled, pitted, and diced
  • ½ C roasted and chopped peanuts or cashews
Directions
  1. To prepare the chickpeas, mix all of the marinade ingredients in a resealable plastic bag; add the chickpeas and coat them well. Refrigerate for at least an hour, turning the bag over halfway through.
  2. To make things easy, I pulsed the chopped cabbage in a food processor a few times.
  3. I transferred it to a large bowl, then added the mushrooms, green onion, and cilantro to the food processor. It helps to mix the vegetables up in the processor bowl beforehand so that you get a consistent chop. Add to the cabbage.
  4. In a large skillet, over medium heat, add the olive oil and chickpeas (with the marinade). Saute for about 5-7 minutes; the marinade will start to thicken. Reduce the heat if it starts to stick too much.
  5. In a small bowl or measuring cup, combine the General Tso sauce and the Hoisin sauce, then add to the skillet. Let it simmer for another 5-7 minutes.
  6. Remove from the heat and allow the chickpeas to cool a little.
  7. To assemble your lettuce wraps, place a little bit of the slaw on the bottom of a lettuce cup, add a scoop or two of the chickpeas, then some slaw, and top with a little avocado and nuts. Enjoy!
3.4.3177

 

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • More
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Reddit (Opens in new window)

Like this:

Like Loading...

Filed Under: Dinners Tagged With: Asian, chickepas, chickpea lettuce wraps, fast and easy, garbanzo beans, General Tso Sauce, gluten-free, Hoisin sauce, lettuce wraps, Mexican

« Mediterranean Salad with Almond Feta
Strawberry-Avocado Salad with Agave-Balsamic Dressing »

Connect

  • Email
  • Facebook
  • Pinterest
  • Twitter

The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
Read More

Subscribe

Enter your email address to receive recipes to your inbox.

Links To Visit

Animal Place Sanctuary
Disease Proof
Doctor Yourself
More....

Top Posts & Pages

  • Coconut-Lemon Bundt Cake
  • Creamy Dill and Chive Potato Salad
  • Pasta with Creamy Coconut-Mushroom Sauce
  • Edamame Spaghetti with Lemon-Garlic Sauce
  • Sweet Potato, Black Bean & Kale Tacos

Categories

Archives

Popular Posts

StudioPress Premium WordPress Themes: Foodie Theme

© 2025 · Epicurean Vegan · Designed by: Upperdale Designs on the Genesis Framework· WordPress · Log in · Return to top of page

%d