Gochujang Chickpea Wraps
Sweet and spicy gochujang chickpea lettuce wraps combine super flavorful gochujang chickpeas and veggies in crisp, refreshing lettuce wraps. A perfect quick lunch! (nut-free with gluten-free and soy-free options)
Servings: 3
Ingredients
For the Gochujang Chickpeas
- 1 teaspoon oil
- 3 cloves garlic chopped
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped celery
- 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 omit for oil-free
- 2 teaspoons sugar or other sweetener
- 1/4 cup water mixed with 1 teaspoon cornstarch
- 15 ounce can chickpeas drained. Or 1.5 cups cooked chickpeas
- 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 the garlic, onion, bell pepper, celery, and a good pinch of salt and cook for a minute. (Sauté in broth for oil-free.) Add the gochujang, soy sauce, rice vinegar, sesame oil, and sugar. Mix well, then stir in the water-cornstarch mixture and the chickpes. 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.
Video
Notes
Gochujang chickpea wraps are naturally nut-free. They’re also gluten-free if you use gluten-free gochujang and tamari instead of soy sauce.
To make them soy-free, use coconut aminos instead of soy sauce, and make this soyfree gochujang: mix together 2 teaspoons each of gochugaru pepper flakes, chickpea miso, and coconut aminos and 1 teaspoon maple syrup to make your own gochujang.
Nutritional information is for 1 serving. It does not include toppings, since what you use and amounts will vary.
Nutrition
Calories: 286kcal | Carbohydrates: 48g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 213mg | Potassium: 570mg | Fiber: 12g | Sugar: 12g | Vitamin A: 865IU | Vitamin C: 37mg | Calcium: 84mg | Iron: 4mg