Vegan Chickpea Basil Lettuce Wraps
Prep Time: 5 minutes // Cook Time: 15 minutes // Total Time: 20 minutes
1 teaspoon avocado or olive oil
1/2 cup Bowery Basil, chopped
10–12 Bowery butterhead leaves
1 teaspoon rice vinegar
2 tablespoons hoisin sauce
1 teaspoon coconut nectar, or agave
1 teaspoon tamari, soy sauce, or liquid aminos
1 red or orange bell pepper, diced
2 cloves of garlic, minced
1 can of chickpeas, drained and rinsed
1 onion, diced
1/4 cup almonds, crushed or sliced
In a small bowl, whisk the soy sauce (or liquid aminos/tamari), coconut nectar, hoisin sauce, and vinegar. Set aside. In a large frying pan, heat the oil over medium heat and add the onion and garlic. Cook 4–5 minutes, until soft. Add the chickpeas and red bell pepper, allow to cook for another 5 minutes. Stir in the sauce and allow everything to simmer for 2–5 minutes. Serve filling inside lettuce leaves, and top with basil and almonds.
Recipe developed by Kate Van-Horn for Bowery Farming.