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:
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.
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.
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.
Remove 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!
- 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
- 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.
- 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.
- 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.
- 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.
- Remove 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!
