Sweet Spicy Gochujang Chickpea Lettuce Wraps
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3
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Calories
286 kcal
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Course
Main Course
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Cuisine
Fusion
Sweet Spicy Gochujang Chickpea Lettuce Wraps
Description
Sweet Spicy Gochujang Chickpea Lettuce Wraps feature chickpeas sautéed with onions, red bell pepper, and celery, then tossed in a sauce combining gochujang paste, soy sauce, rice vinegar, sesame oil, and sugar. The addition of garlic powder and a cornstarch slurry helps develop a lightly thickened glaze that coats the filling. Some chickpeas are mashed to add creamy texture contrasted by the crunch of diced vegetables.
The result is a lively dish with a sweet heat from the Korean chili paste balanced by tangy and nutty elements. Paprika or cayenne can be added optionally for color or extra spice. Served inside crisp lettuce leaves with fresh vegetables like shredded carrots and cucumber, the wraps offer a refreshing base that complements the warmly spiced filling.
This recipe suits those looking for a plant-based, bold-flavored appetizer or light meal. The filling can be customized with additional crunchy vegetables for varied texture. If the spiciness is intense, a creamy vegan ranch or garlic sauce adds cooling contrast.
The notes indicate that nutritional values are based on a single serving, so adjust quantities accordingly. The recipe suggests using tamari for gluten-free preparations, and cooking onions in broth is a suggested alternative for oil-free versions.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 cup onion chopped
- 1/2 cup red bell pepper chopped
- 1/4 cup celery chopped
- 15 oz chickpeas can or 1.5 cups cooked
- 1 tbsp gochujang paste Or use other hot sauces as asian chile sauce or sriracha
- 1 tbsp soy sauce use tamari for gluten-free
- 1 tsp rice vinegar
- 1/4 tsp sesame oil
- 2 tsp sugar or other sweetener
- 1/2 tsp garlic powder
- 1/4 cup water mixed with 1 teaspoon cornstarch
- paprika or cayenne for more color/heat
Instructions
- Heat oil in a skillet over medium heat. Add onions and a pinch of salt and cook until translucent. (Sauté in broth for oilfree)
- Add the bell pepper, celery and cook for a minute. Add chickpeas and all the ingredients through water. Cover and cook for 5 minutes or until the mixture comes to a boil and thickens a bit.
- Mash some of the chickpeas. Taste and adjust salt, spice and sweet. Add salt to taste, if the chickpeas were not salted. At this point you can add in chopped veggies like broccoli, celery, carrots or other crunchy veggies.
- Add paprika or cayenne to preference and mix in (optional and not needed if using hot gochujang paste).
- Serve in lettuce wraps with cooling veggies as sliced cucumber, shredded carrots or green onion. If the chickpeas are too spicy, serve with creamy dressing as vegan ranch or garlic sauce
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Cooking onions in broth instead of oil creates an oil-free version.
- Add extra crunchy vegetables like broccoli or carrots for more texture.
- Serve with creamy vegan ranch or garlic sauce to temper spiciness if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 312mg | 13% |
| Potassium | 570mg | 12% |
| Fiber | 12g | 48% |
| Sugar | 12g | 24% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 37mg | 41% |
| Calcium | 84mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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