Chickpea Lettuce Wraps

  • Yield: 4 servings

The lettuce leaf brings the dish together and offers a refreshing crunch to balance the filling’s assertive flavors.


1teaspoon canola oil
1can chickpeas, drained
8ounces baby bella mushrooms, sliced
1 medium onion, thinly sliced
1tablespoon hoisin sauce*
2teaspoons sriracha*
2teaspoons sambal oelek*
1/2teaspoon onion powder
1/2teaspoon garlic powder
Salt and pepper
1teaspoon arrowroot**
12leaves boston, bibb or romaine lettuce


  1. Heat the oil in a large skillet over medium-high heat. Add the onions and mushrooms and sauté for 3 minutes, or until onions are softened.
  2. Add the hoisin sauce, sriracha, sambal oelek, onion powder, garlic powder and stir to combine. Season with salt and pepper to taste and sauté for 3 to 4 minutes, or until chickpea mixture is bubbly and caramelized.
  3. Sprinkle in the arrowroot and stir together.
  4. Fill the lettuce leafs with the chickpea mixture, fold lettuce together like a taco.

* Hoisin, sriracha and sambal oelek are Asian sauces and spices that can be found in the Asian food section or the spice section of most grocery stores.

** A thickening agent found in the spice section of most grocery stores.

Recipe by Lindsay of Cooking for a Vegan Lovercourtesy of Meatless Monday

Nutritional Info *per serving

  • Calories 178
  • Fat 3G
  • Saturated Fat 0.3G
  • Cholesterol 0mg
  • Sodium 490mg
  • Potassium 541mg
  • Carbohydrate 32g
  • Fiber 6g
  • Sugars 4.5g
  • Protein 8g