Chickpea Lettuce Wraps W/tahini Dressing

I took this recipe from Thug Kitchen and made it gluten-free by using lettuce wraps instead of flour wraps. This recipe is so easy and sooooo delicious. I could eat these chickpeas all day and the Tahini dressing, wow!!!!

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Servings: 4

Prep Time: 00:15

Cook Time: 05:00

Tahini Dressing

1/4 cup tahini (found near nut butters)

3 tablespoons warm water (add more if too thick)

1 1/2 tablespoons lemon juice

1 tablespoon rice vinegar

1 tablespoon olive oil

1 teaspoon tamari

2 cloves of garlic

Spiced Chickpeas

1 tablespoon olive oil

2 cups cooked chickpeas (i use cans organic chickpeas)

2 tablespoons lemon juice

1 teaspoon maple syrup

1 teaspoon tamari

2 teaspoons paprika

2 teaspoons cumin

1 teaspoon garlic powder

1/4 to 1/2 teaspoon cayenne

iceberg lettuce for wraps

you can add:

fresh spinach, cucumber, carrots if you like


1To make the dressing, mix all ingredients together in a small glass or jar until its smooth and creamy, add more water if needed. Set it in the fridge.

2Start the chickpeas. Heat up olive oil in large skillet over medium high heat. Add rinsed chickpeas and fry them until they start turning golden, about 5 minutes. In a small glass , mix lemon juice, maple syrup, and tamari and pour onto chickpeas and let evaporate, about 30 seconds, then add all the spices. Stir and let them cook together for 30 seconds and turn heat off.

3Serve on the lettuce wrap with spinach, cucumber, carrots (if you wish or along) and drizzle with the tamari.

4Then EAT while they are warm! YUM!

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