These vegan lettuce wraps are filled with a chickpea scramble that is a great savory breakfast or lunch. Or dinner.
I made these chickpea lettuce wraps 3 times within 3 days, which means I like them a lot, given I change my food preferences as if they’re Kleenex.
So, yes – once a week.
I really need to work on being less disgusting when I write about food, don’t I?
Especially because I actually want you to try this recipe and not throw up while reading this.
It took me 10 minutes and I got to smash the hell out of some innocent chickpeas. They cried and begged, but I was more determined than a seagull fighting for a bone.
Which is what I saw on my morning walk today and it was brutal. Seeing two seagulls fighting over a bone is next level creepy and I will most definitely have nightmares tonight. But what can you do?
Now, to be honest, I know there are quite a few chickpea scramble recipes out there and this one looks like a sad, sad attempt. Like Chicksimodo. (chickpea + quasimodo, get it?) Or Frankenscramble. Frankenpea.
Also, to be even more honest (why do I say that, I don’t know), I don’t even think this is what you’d expect when making a chickpea scramble. I mean, who even knows what a chickpea scramble is? My grandma didn’t know and didn’t care.
My mom would beat me with a pan if I told her we’re eating chickpea scramble today. All that “modern” food is just confusing.
And here I am, against all odds, wrapping that scramble in a lettuce leaf like a 90’s model who ran out of cotton and orange juice and now has nothing for lunch.
I ate all 4 of these. And they were delicious.
Now seriously, if you have 10 minutes and want to try a new chickpea recipe that is light and flavorful – make these.
They are healthy, high-fiber, anti-inflammatory, super easy and quick to make and you can eat them for breakfast, lunch or dinner. They’re spicy, they’ve got some mint in them and if you’re very hungry: serve them on a toast with some avocado. You’ll be happy.
Chickpea scramble lettuce wraps – delicious and easy savory plant-based breakfast or lunch! This chickpea recipe is gluten-free, anti-inflammatory, high-fiber and takes 10 minutes.
- 1 1/2 cups chickpeas, canned
- 1/2 onion (small) or 1 scallion, chopped
- 3 broccoli florets, chopped
- 1/2 tsp mint, dried
- 1/3 tsp coriander
- 1/4 tsp chili flakes
- 1 tbsp olive oil
- 1/2 avocado, ripe
- 1 tbsp lemon juice
- 4 olives, chopped
- 5-6 basil leaves, chopped
- 4-5 lettuce leaves, washed
- Add the chickpeas with the olive oil to a non-stick pan and start cooking at medium high heat. Using a spatula, press the chickpeas, mashing them while they’re cooking. You can also mash the chickpeas ahead, you can also use a food processor for this. If you don’t feel like cleaning another bowl or a food processor – mash them directly in the pan. They shouldn’t be too mashed, just a little bit to visually resemble scrambled eggs.
- Then after all that mashing, which really takes 2 minutes, stir in the onion mint, chili and coriander. Then add the broccoli and cover with a lid for 1-2 minutes, so that the broccoli gets cooked a little bit, but doesn’t lose all the healthy stuff. Turn off heat, add salt to taste if needed (I didn’t add any salt to this one).
- Make the “sauce”: mash avocado with lemon juice, add the chopped olives and basil, some cherry tomatoes would also go well here – if you have any at home.
- Assemble the lettuce wraps: Fill a lettuce leaf with 2-3 Tbsp chickpea scramble and then top with the sauce. You can also sprinkle some flaxseed on top and add black pepper.
- That’s it! Enjoy!
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