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Sweet Spicy Gochujang Chickpea Lettuce Wraps. Easy Wraps with Korean Gochujang Sauce with Chickpeas. Use lentils, white beans or other beans for variation. Serve as lettuce wraps or in tacos or top a salad bowl. Vegan Gluten-free Recipe. | VeganRicha.com #vegan #glutenfree #veganricha
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5 from 5 votes

Gochujang Chickpea Wraps

Sweet and spicy gochujang chickpea lettuce wraps combine super flavorful gochujang chickpeas and veggies in crisp, refreshing lettuce wraps. A perfect quick lunch! (nut-free with gluten-free and soy-free options)
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: fusion
Keyword: gochujang chickpea wraps
Servings: 3
Author: Vegan Richa

Ingredients

For the Gochujang Chickpeas

  • 1 teaspoon oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped celery
  • 15 ounce can chickpeas drained. Or 1.5 cups cooked chickpeas
  • 1 tbsp gochujang paste Or use other hot sauces as asian chile sauce or sriracha
  • 1 tbsp soy sauce use tamari for gluten-free
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon sesame oil
  • 2 teaspoons sugar or other sweetener
  • 1/2 teaspoon garlic powder
  • 1/4 cup water mixed with 1 teaspoon cornstarch
  • paprika or cayenne for more color/heat

For the Lettuce Wraps

  • large-leaf lettuce such as romaine, Bibb, or butter lettuce
  • green onion optional
  • sesame seeds or hemp seeds, optional
US Customary - Metric

Instructions

Make the gochujang chickpeas.

  • Heat oil in a skillet over medium heat. Add onions and a pinch of salt and cook until translucent. (Sauté in broth for oil-free.)
  • Add the bell pepper and celery, and cook for a minute. Add chickpeas, gochujang, soy sauce, rice vinegar, sesame oil, sugar, garlic powder, and water. Cover and cook for 5 minutes, or until the mixture comes to a boil and thickens a bit.
  • Taste and adjust salt, spice and sweet. Add salt to taste, if the chickpeas were not salted. At this point, you can add in chopped veggies like broccoli, celery, carrots or other crunchy veggies, if you like. Add paprika or cayenne to preference and mix in (optional and not needed if using hot gochujang paste).

Make the chickpea lettuce wraps.

  • Spoon the gochujang chickpeas into the lettuce leaves, and top with your toppings of choice, like green onion, sesame seeds, and any crunchy veggies you like. If the chickpeas are too spicy, serve with creamy dressing such as vegan ranch or creamy garlic sauce.

Notes

Gochujang chickpea wraps are naturally nut-free. They’re also gluten-free if you use gluten-free gochujang and tamari instead of soy sauce.
To make them soy-free, use coconut aminos instead of soy sauce, and make this soyfree gochujang: mix together 2 teaspoons each of gochugaru pepper flakes, chickpea miso, and coconut aminos and 1 teaspoon maple syrup to make your own gochujang. 
Nutritional information is for 1 serving. It does not include toppings, since what you use and amounts will vary.

Nutrition

Calories: 286kcal | Carbohydrates: 48g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 213mg | Potassium: 570mg | Fiber: 12g | Sugar: 12g | Vitamin A: 865IU | Vitamin C: 37mg | Calcium: 84mg | Iron: 4mg