teriyaki chickpea lettuce wraps

The warm summer sun has settled here (fingers crossed) and I look forward to drinks on ice and patio eating evenings soon-to-come.  I predict many of those nights will include my husbands favorite teriyaki chickpea lettuce wraps.  A recipe that was invented accidentally after we began to look for alternatives from our usual summer standbys; tacos and salads.  And a lettuce wrap was born! 

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One of my favorite things about this recipe is that because it takes 24 hours to marinade, all preparations can be done casually the night before.  There is no need to rush about the kitchen hurriedly chopping so that food can get into mouths as quickly as possible.  Because of this, my husband feels more comfortable in joining me in the kitchen and we get to spend time together in a place that is usually my solitary retreat.  The cole slaw has even become a bit of a specialty for him and I love it all the more for that reason.

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*NOTE- the following recipes need to marinate for 24 hours 

Teriyaki Chickpea Lettuce Wraps

Teriyaki Sauce

  • 2 cans chickpeas
  • 1/2 wheat-free tamari
  • 1/4 cup honey
  • 1 clove garlic
  • 1/2 Tablespoon siracha
  • Pinch of ground ginger  
  • 5-6 hearts of romaine 

Method:

Combine tamari, honey, garlic, siracha and ginger in a bowl.  Add chickpeas to bowl and seal with lid or plastic wrap.  Place in refrigerator and allow to marinate overnight or 24 hours. 

Preheat oven to 375 degrees.  Remove marinated chickpeas from refrigerator and place on a baking dish so that they sit in single layer.  Place in oven and bake for 15-20 minutes.  

Scoop chickpeas and cole slaw (recipe to follow) into hearts of romaine and eat like a taco.

Cilantro Lime Cole Slaw

  • 3 cups green cabbage
  • 1 1/2 cups red cabbage
  • 2 large carrots
  • 1 cup apple cider vinegar
  • 1/4 cup honey
  • 3 Tablespoons olive oil
  • 2 Tablespoons fresh lime juice
  • Lime zest
  • 1/2 cup cilantro

Method:

Chop both green and red cabbage into thin strips and place in a large bowl.  Using a potato peeler, remove the outer layer of carrots.  Then shred the carrots in your preferred method (I just used the peeler and discarded the carrots' hard center).  Add carrots to bowl.  In another small bowl mix together vinegar, honey, olive oil, lime juice, zest, and cilantro.  Pour sauce over cabbage-carrot mixture and stir until all veggies are coated.  Cover bowl and place in refrigerator to marinate for several hours or overnight. 

Serve alone or atop teriyaki chickpea lettuce wraps.