Saturday, December 26, 2015

Buffalo Chickpea Lettuce Wraps

Source: (slightly modified)

  • ½ cup onion, minced
  • 1 can chickpeas, rinsed and drained
  • 2-3 TB hot sauce
  • 1 head butter lettuce, washed and leaves separated
  • 1/2 avocado, chopped
  • 1/2 cup chopped tomato
  • ½ cup chopped cucumber
  • Ranch Dressing:
  • 1/4 cup mayo (use vegan version if needed)
  • handful parsley, finely chopped
  • 1 tsp. dried dill
  • 1 tsp. garlic powder
  • freshly ground pepper/salt
  1. In a medium skillet pan, cook the onion in 1 tsp. olive oil over medium-high heat until soft and translucent, about 5 minutes.
  2. Add the chickpeas and cook until toasted, another 2-3 minutes. Stir in the buffalo sauce and reduce heat to low. Simmer while you make the dressing. Turn off heat and let cool slightly.
  3. Toss together the mayo, parsley, dill, garlic powder, and pinch salt/pepper. Season to taste. Stir into chickpea mixture with tomato, cucumber, & avocado.
  4. Assemble the wraps! Place a heaping tablespoon or two of the chickpea mixture on each piece of lettuce.

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