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Sweet Spicy Gochujang Chickpea Lettuce Wraps. Easy Wraps with Korean Gochujang Sauce and Chickpeas. Use lentils, white beans or other beans for variation. Serve as lettuce wraps or in tacos or top a salad bowl. Vegan Gluten-free Recipe. Pin this post.
Gochujang (hot pepper paste) is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt. Depending on the brand you have, it can vary in heat. It can be a pure concentrated gochujang paste or mixed with ingredients to make sauce which is not as hot. Gochujang can be used to make glazes and sauces that make the meal very flavorful and appetizing.
I used the paste with garlic, sesame oil and a bit of sweet to make a sauce in which chickpeas were simmered until they pick up the flavor. Add veggies of choice and serve in wraps, lettuce leaf wraps, tacos or over rice or cooked grains. Or Make a Bibimbap bowl with the gochujang chickpeas, rice, kimchi, some roasted veggies, sprouts and more gochujang. Make these simple Gochujang Chickpeas to try out this sauce!
More Quick Meals from the blog
- Massaman Curry Veggies GF
- Celery Black Pepper tofu GF
- Sweet and Sour Chickpeas and Broccoli. GF
- Kung Pao Lentils GF
- Lentils & Veggies in Thai Peanut Sauce GF
- Chickpeas in Firecracker sauce with crunchy salad. GF
If using gochujang paste, the heat may vary. Use less to begin with and add more later.
Gochujang Chickpea Wraps
Ingredients
For the Gochujang Chickpeas
- 1 teaspoon oil
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped celery
- 15 ounce can chickpeas, drained. Or 1.5 cups cooked chickpeas
- 1 tbsp gochujang paste, Or use other hot sauces as asian chile sauce or sriracha
- 1 tbsp soy sauce, use tamari for gluten-free
- 1 teaspoon rice vinegar
- 1/4 teaspoon sesame oil
- 2 teaspoons sugar, or other sweetener
- 1/2 teaspoon garlic powder
- 1/4 cup water, mixed with 1 teaspoon cornstarch
- paprika, or cayenne for more color/heat
For the Lettuce Wraps
- large-leaf lettuce, such as romaine, Bibb, or butter lettuce
- green onion, optional
- sesame seeds, or hemp seeds, optional
Instructions
Make the gochujang chickpeas.
- Heat oil in a skillet over medium heat. Add onions and a pinch of salt and cook until translucent. (Sauté in broth for oil-free.)
- Add the bell pepper and celery, and cook for a minute. Add chickpeas, gochujang, soy sauce, rice vinegar, sesame oil, sugar, garlic powder, and water. Cover and cook for 5 minutes, or until the mixture comes to a boil and thickens a bit.
- Taste and adjust salt, spice and sweet. Add salt to taste, if the chickpeas were not salted. At this point, you can add in chopped veggies like broccoli, celery, carrots or other crunchy veggies, if you like. Add paprika or cayenne to preference and mix in (optional and not needed if using hot gochujang paste).
Make the chickpea lettuce wraps.
- Spoon the gochujang chickpeas into the lettuce leaves, and top with your toppings of choice, like green onion, sesame seeds, and any crunchy veggies you like. If the chickpeas are too spicy, serve with creamy dressing such as vegan ranch or creamy garlic sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super simple; super delicious. Thanks Richa!
Do I need to drain and rinse canned chickpeas?
yes