Sweet Spicy Gochujang Chickpea Lettuce Wraps. Easy Wraps with Korean Gochujang Sauce with 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.
Heat oil in a skillet over medium heat. Add onions and a pinch of salt and cook until translucent. You can also cook them in broth.
Add the bell pepper and chickpeas and all the ingredients through water. Cover and cook for 6 to 7 minutes.
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). Cook for another 2 minutes or until most of the saucy liquid gets absorbed.
Serve in lettuce with cooling veggies as sliced cucumber, shredded carrots. If the chickpeas are too hot, serve with creamy dressing as vegan ranch or garlic sauce