Note: The Smoky Maple BBQ Pumpkin Seed Butter was only available during the summer of 2018 and is no longer in stock. We hope that this recipe still inspires you to use Seed Butters in creative ways.
Who needs a rack of ribs? These barbecue chickpea lettuce wraps pack a punch of smoky barbecue flavor and are also chock full of plant-powered protein. These chickpeas are delicious on a salad, sandwich or just in a bowl, but we enjoyed them as a hearty filling for lettuce wraps.
IngredientsBBQ Chickpea Filling
- 2 15-ounce Cans Chickpeas (drained and rinsed)
- 1/2 Cup 88 Acres Smoky Maple BBQ Pumpkin Seed Butter
- ½ Cup 100% Orange Juice
- 1 Teaspoon Dried Red Pepper Flakes
- Salt and Pepper to Taste
- 1 Teaspoon Sunflower Oil
To Make Lettuce Wraps
- 1 Head Boston Bibb Lettuce, or 6 Large Romaine Leaves
- 2-3 Radishes (sliced thin)
- 2 Green Onions (chopped)
Serves 6 as an appetizer. Serves 4 as an entree.
Heat a medium non-stick skillet over medium heat. While the skillet is getting hot, add Smoky Maple BBQ Pumpkin Seed Butter to a medium size bowl along with the orange juice, red pepper flakes, salt and pepper. Mix thoroughly to combine. Sauce will be thick.
Once pan is hot, add the sunflower oil and tilt to coat the pan. Add chickpeas and gently stir or shake the pan to prevent sticking. Cook for 2-3 minutes or until chickpeas are warmed through and starting to turn light brown on the outside.
Add the Smoky Maple BBQ Sauce to the skillet and stir to coat all of the chickpeas evenly. Cook on medium-low for another 2-3 minutes until sauce sticks to the chickpeas, stirring constantly to avoid scorching.
Remove from heat and let cool.
Carefully remove the leaves from the head of lettuce. Place two lettuce leaves on a plate and top with ¼ to ½ cup of BBQ chickpeas. Garnish with a few slices of radish and a sprinkle of green onion. You could also top the chickpeas with thinly sliced cucumbers, tomato, or shredded carrots. Enjoy!