You all were so open to the Carrot Dog recipe I shared last week, I wanted to share another veggie favorite of mine! Lettuce wraps are so simple, tasteful, and fun. Spiced chicken wraps used to be a sought after plate of mine before transitioning to a plant-based diet. I hadn’t found a suitable replacement, other than adding more veggies to a lettuce wrap, until recently.

We had an excess of chickpeas from my grand idea to make a variety of hummus flavors. Well, I never quite got around to all of the flavors (just garlic) and had used most of the other ingredients needed for this smorgasbord of whipped chickpeas. The mood to cook and concoct arose and of course the need to use the chickpeas, so born were the chickpea lettuce wraps! Perfect for a quick summer lunch on your patio or as a pack along picnic item for the plant-based or curious!

•Wash 2 (15 oz) cans of organic chickpeas (in a BPA free can if possible)

•Wash large Romaine Lettuce leaves (garden grown or store-bought)

•Homemade or store-bought hummus or Tahini dressing for drizzle

Tori Tip: If you aren’t able to grow your own produce it is best to buy organic and as locally as possible. Same goes for your oils and condiments. Always check ingredients as well, something like peanut butter should contain just peanuts, water and maybe a pinch of salt. Not hydrogenated oil, sugar, or corn syrup. Below are a few of my personal household staples.

Make a homemade dressing:

•1/4 cup Sesame Tahini

•2 tablespoons of water (or more depending on how creamy you prefer it)

•Splash of Rice Vinegar and Tamari sauce

•1-3 cloves minced garlic (again tailor the amount to your taste)

•Squeeze 1 lemon

•Cream using an electric mixer or fork (add tablespoon olive oil for smoother finish)

Hummus would be tasty but because I was already cooking with chickpeas I opted for a spruced up tahini dressing. A homemade peanut sauce would be great too!

Your dressing is made and beans washed

•Add olive oil to a large pan over medium heat

•Toss the chickpeas in the pan, let them cook until they start to show color ( 5-7 mins )

Spice up your life, I mean chickpeas:

•Mix 1-2 teaspoons of Tamari with 1 teaspoon of maple syrup

Maple is a staple in many of my recipes. It adds sweetness with a depth and does not overtake the savory spices but complements and marries them together. Also, the Tamari helps to break down the thick texture of the maple making it easier to use as a flavor. (Maple roasted brussel sprouts coming soon)

•Squeeze half a lemon into tamari/maple mixture or right over the cooking chickpeas

•Once your chickpeas have a bit of color, add the tamari/maple mixture to the pan

•Stir until no more liquid is left in the pan

•Add spices; Cayenne pepper, cumin, garlic

•Remove chickpeas from heat

•Place on your lettuce leaves

•Top with red onion, sweet peppers, shredded carrots, cucumber (whatever sounds good)

•Drizzle or spoon tahini dressing overtop wraps, as lightly or heavily as you desire

There you have it! Chickpea Lettuce Wraps! A little more work than the carrot dogs but just as colorful and delicious! This would be great for meal prepping as you can make as much as you’d like and store in the refrigerator.

What’s your favorite summer recipe? 

Thank you all for joining me here! ♥

On Instagram? Lets Connect! @Divinei

More simple, veggie recipes coming this week! Did you miss A Vegetarian twist on a BBQ Classic?