Asian Chickpea Lettuce Wraps

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2 (14 ounce) cans chickpeas, drained and rinsed
• 1 tablespoon thai style chili sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon low sodium soy sauce
• 1 tablespoon olive oil
• 2 tablespoons rice vinegar
• 1/2 tablespoon sugar
• 1 teaspoon red pepper flakes
• 1 tablespoon hot sauce (optional)
• 1/2 cup chopped basil (optional)
• 6 -8 lettuce leaves, bibb, boston or 6 -8 romaine leaves

Recipe

• 1 drain and rinse both cans of chickpeas.
• 2 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.
• 3 add 1 tbsp of olive oil to a pan and heat.
• 4 add the chickpeas and let cook over medium heat for 3-4 minutes, continuously stirring so as not to burn.
• 5 add remaining ingredients, except basil, and stir. cook over low heat for 10 minutes, stirring occassionally.
• 6 if using basil leaves, add them and cook for 1-2 minutes, stirring the basil in and allowing it to wilt.
• 7 wash lettuce leaves and pat dry.
• 8 spoon a healthy serving of chickpea mixture onto lettuce wraps and serve immediately. drizzle with sirachi sauce if desired.