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.