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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.
Sweet Spicy Gochujang Chickpea Lettuce Wraps
Ingredients
- 1 tsp oil
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped celery
- 15 oz can chickpeas or 1.5 cups cooked
- 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 tsp rice vinegar
- 1/4 tsp sesame oil
- 2 tsp sugar or other sweetener
- 1/2 tsp garlic powder
- 1/4 cup water, mixed with 1 teaspoon cornstarch
- paprika or cayenne for more color/heat
Instructions
- Heat oil in a skillet over medium heat. Add onions and a pinch of salt and cook until translucent. (Sauté in broth for oilfree)
- Add the bell pepper, celery and cook for a minute. Add chickpeas and all the ingredients through water. Cover and cook for 5 minutes or until the mixture comes to a boil and thickens a bit.
- Mash some of the chickpeas. 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.
- Add paprika or cayenne to preference and mix in (optional and not needed if using hot gochujang paste).
- Serve in lettuce wraps with cooling veggies as sliced cucumber, shredded carrots or green onion. If the chickpeas are too spicy, serve with creamy dressing as vegan ranch or 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