Vegan Thai lettuce wraps with chickpeas
These tasty Thai-inspired lettuce wraps are gluten free, vegetarian, vegan, and dairy free.
Servings: 4 people
Ingredients
- 1 head iceberg lettuce
- 1 can chickpeas (15 oz)
- 1/4 cup peanuts
- 1 small avocado
- 2 carrots
- 1/4 white onion
- 3 stalks green onion
- 1 cup brown rice
- 2 cups water (for rice)
Thai-inspired peanut sauce
- 2/3 cup coconut milk
- 2/3 cup peanut butter
- 1 inch ginger
- 2/3 cloves garlic
- 2 tbsp gluten free tamari or soy sauce
- 1 tbsp chili sesame oil (substitute sesame oil)
- 1 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tsp red pepper flakes
- 1/4 tsp salt
- 1 tsp black pepper
Instructions
- Boil the rice. Put the one part brown rice and two parts water in a medium sized pot and cook the rice over medium high heat. Wait until the water starts to boil then lower the heat to low and put a lid on the pot. Simmer the rice for 20 minutes with the lid on. While your rice is cooking you can prepare the rest of the lettuce wraps.
- Prepare the lettuce for the lettuce wraps. Wash the head of lettuce and dry it. Carefully peel off one leaf at a time. If you are using a small head of lettuce the lettuce leaves might be an appropriate size already. If the lettuce leaves are too large to easily hold in the palm of your hand then you should carefully cut the leaves in half.
- Chop the carrots, onions, green onions, avocado, garlic, and peanut sauce.
- Combine all of the ingredients for the peanut sauce then mix the chickpeas, peanuts, and chopped vegetables into the peanut sauce.
- Assemble the lettuce wraps by adding a large scoop of rice and the chickpea mixture into the lettuce wraps.