Chickpea Lettuce Wraps

  • Yield 4 servings

Chickpeas and mushrooms are seasoned both spicy and sweet in this Asian influenced wrap.

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


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



Get every new post delivered to your Inbox.

Join 262 other followers