American🥚 Egg & tofu

Chili Chickpea Lettuce Wraps

Name: Chili Chickpea Lettuce Wraps
Total time: 30 min
Yield: 3 servings
Cuisine: American
Ingredients: 400 ml canned chickpeas; 2 tbsp maple syrup; 2 tbsp chili oil; 1 tsp smoked paprika; ~½ tsp salt; ~¼ tsp black pepper; ½ red onion; 2 sticks green onion; 1 carrot; 2 mango; 1 small bunch cilantro; 1 Boston lettuce

⏱ 30 min🍽 Serves 3

A refreshing and delicious chili chickpea lettuce wraps recipe perfect for summer lunch. Roasted chickpeas combined with fresh vegetables and mango create a colorful, flavorful dish ideal for lunch at home or on the go.

VeganLow-cal

Adapted from a video by Yeung Man Cooking

The Chickpea Recipe on my lunch menu this week!

Watch on YouTube

Ingredients

canned chickpeas400 ml
maple syrup2 tbsp
chili oil2 tbsp
smoked paprika1 tsp
saltto taste~½ tspest.
black pepperto taste~¼ tspest.
red onion½
green onion2 sticks
carrot1
mangoripe red mangoes or Ataulfo mangoes

Steps

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1
Preheat the oven to 400°F. Rinse and drain the canned chickpeas, then place them in a mixing bowl. Add maple syrup, chili oil, smoked paprika, salt, and pepper, then toss well to coat evenly. Spread the chickpeas on a parchment-lined baking tray and bake for about 20 minutes.
2
While the chickpeas are roasting, finely dice the red onion and finely chop the green onions. Slice the carrot into thin matchsticks. Peel the ripe mangoes and cut them into dice. Coarsely chop the cilantro. Combine all the prepared vegetables in a large bowl, season with salt and pepper to taste, and mix well.
3
When the chickpeas are done roasting, remove them from the oven and allow them to cool for a couple of minutes. Assemble the lettuce cups by placing some of the vegetable mixture and roasted chickpeas onto each Boston lettuce leaf. Be generous with the filling but avoid overstuffing. Serve immediately.

Chili Chickpea Lettuce Wraps

Ingredients

Steps

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