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Thai Chickpea Lettuce Wraps
A protein-packed mixture of chickpeas and vegetables is coated in a spicy peanut sauce and wrapped in a romaine leaf for an easy, delicious and filling lunch or dinner. Perfect for those days when you need extra energy in a pinch!
Prep Time: 00:10
Cook Time: 00:10
1 t sesame oil
1 can chickpeas
2 cloves garlic, minced
1/2 yellow onion, diced
2 carrots, chopped finely
1 red bell pepper, diced
salt, pepper and chili powder to taste
1/4 cup smooth peanut butter
2 t soy sauce
2 t rice vinegar
2 t brown sugar
1/2 t cayenne pepper
1/2 t powdered ginger
1 romaine lettuce heart, washed and dried
2Mince your garlic, dice your onion, and chop your carrots and bell pepper finely.
3Heat a large saucepan over medium-high heat, then add garlic. Sauté 2 minutes until fragrant, then add diced onion. Sauté 4-5 minutes until translucent.
4Add carrots and bell peppers to pan and sauté another 8-10 minutes, stirring frequently, until carrot is fork tender.
5Drain and rinse chickpeas and add to pan. Cook 3-4 minutes longer, then remove from heat and transfer to a bowl.
7Combine all ingredients in a food processor, blender, or blender bottle. Shake/process to combine. Toss with chickpea mixture.
9Peel off romaine leaves one at a time and lay them on a plate. Scoop 1-2 spoonfuls of chickpea mixture onto each leaf, then wrap and eat!
Feel free to switch up veggies based on whatever you have in your fridge.
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