Ingredients

• 2 (14 ounce) cans chickpeas, drained and rinsed
• 1 tablespoon thai style chili sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon low sodium soy sauce
• 1 tablespoon olive oil
• 2 tablespoons rice vinegar
• 1/2 tablespoon sugar
• 1 teaspoon red pepper flakes
• 1 tablespoon hot sauce (optional)
• 1/2 cup chopped basil (optional)
• 6 -8 lettuce leaves, Bibb, boston or 6 -8 romaine leaves

Instructions

1. Drain and rinse both cans of chickpeas.

2. Place chickpeas in a food processor and puree in 5-10 second increments. You do not want to turn the chickpeas into a mash, you simply want to grind them into pieces.

3. Add 1 tbsp of olive oil to a pan and heat.

4. Add the chickpeas and let cook over medium heat for 3-4 minutes, continuously stirring so as not to burn.

5. Add remaining ingredients, except basil, and stir. Cook over low heat for 10 minutes, stirring occassionally.

6. If using basil leaves, add them and cook for 1-2 minutes, stirring the basil in and allowing it to wilt.

7. Wash lettuce leaves and pat dry.

8. Spoon a healthy serving of chickpea mixture onto lettuce wraps and serve immediately. Drizzle with sirachi sauce if desired.