These chickpea lettuce wraps feature all of the major Thai flavors: sweet, sour, spicy and salty. Stuff the chickpea mixture into crisp romaine lettuce leaves, and top them with crunchy veggies, and salty cashews. Serve these with a bowl of jasmine or fried rice on the side. Looking for more easy vegetarian recipes? Check out some of my favorites!Cauliflower + Chickpea Shawarma with Green Garlic SauceCrunchy Thai Salad + Creamy Peanut DressingVegetarian Tortilla Soup
Ingredients
- 1 tsp minced garlic, on microplane
- 1 tsp minced ginger, on microplane
- 2 tbsp soy sauce
- 1 tsp mirin
- ¼ tsp fish sauce (optional- omit if vegetarian or vegan)
- ½ tsp sesame oil
- ½ tsp vegetable oil
- ¼ tsp salt
- 1 can chickpeas, drained and rinsed
- 8 oz water chestnuts, sliced
- ½ English cucumber, finely diced
- 1 small sweet red pepper, finely diced
- ¼ cup salted cashews, chopped
- 1 tbsp chopped cilantro
- 1 tbsp chopped mint
- Lime wedges for serving
Instructions
- Preheat oven to 325 degrees.
- Prepare a sheet pan with parchment paper.
- In a bowl, whisk together the garlic, ginger, soy sauce, mirin, fish sauce, sesame oil, vegetable oil and salt. Toss the chickpeas in the sauce and then spread on prepared sheet pan.
- Bake for about 15 minutes, until most of the sauce has absorbed into the chickpeas, but they are still tender.
- To serve, place chickpeas in lettuce leaves; top with water chestnuts, cucumber, red pepper, cashews, cilantro and mint.
- Finish these off with a squeeze of fresh lime juice.
