Ingredients: 2-14oz cans of chickpeas, drained and rinsed,1 tbsp thai style chili sauce,2 tbsp hoison sauce,1 tbsp low-sodium soy sauce,1 tbsp olive oil,2 tbsp rice vinegar,1/2 tbsp sugar,1 tsp red pepper flakes,1 tbsp sirachi sauce, optional,1/2 cup chopped basil, optional,6-8 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.
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