Vegan Lettuce Wraps With Teriyaki Chickpeas

🧂 Ingredients

• 3 tbsp soy sauce
• 3 tbsp water
• 1 tbsp maple syrup
• 1 clove garlic
• 1 tbsp cornstarch
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 red onion
• ½ carrot
• 1 can of chickpeas
• Fresh parsley
• ¼ cup roasted red pepper or ½ fresh red bell pepper
• 1 Romaine or Green Butter Lettuce

Instructions

• 1 To make the Teriyaki Sauce. combine soy sauce, 3 tablespoons of water, balsamic
  vinegar, maple syrup, garlic, and cornstarch in a small saucepan. Bring the
  mixture to a boil, stirring constantly until it thickens. Remove the saucepan
  from heat and set aside.
• 2 Place a large skillet over medium heat and add the olive oil. Once the oil is
  hot, add the onions, carrot, and red pepper. Sauté until the onions are
  translucent and vegetables are cooked all the way through. 
• 3 Add in the chickpeas and let them warm for around 1 minute.  Remove from heat
  and stir in the Teriyaki Sauce, evenly coating the mixture.
• 4 Gently remove 8 Green Butter lettuce leaves from the lettuce head and pat off
  any excess liquid. To assemble, place about 3 tablespoons of filling in each
  lettuce wrap. Serve immediately.

Nutrition Info