Vegan Chickpea Basil Lettuce Wraps

  • Prep Time: 5h
  • Cook Time: 15h
  • Total Time: 20h
  • Serves: people


  • 1 teaspoon avocado or olive oil
  • 1/2 cup Bowery Farming Basil, chopped
  • 1 10-12 Bowery Farming Butter Lettuce 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


  1. In a small bowl, whisk the soy sauce (or liquid aminos/tamari), coconut nectar, hoisin sauce and vinegar, set aside. In a large saute pan, heat the oil over medium heat and add onion and garlic. Cook 4-5 minutes, until soft. Add 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.

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