Today, I felt like eating something a little bit lighter for lunch. I generally use ground chicken for my lettuce wraps, but I did not have any. So, I opened up a can of chickpeas, roasted them, tossed them with some barbecue sauce, then put together something delicious.
Recipe:
Crunchy Roasted Chickpeas:
- 1 15 oz can chickpeas
- 1 TBSP olive oil
- 1 1/2 teaspoon salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3 TBSP barbecue sauce
Cabbage Slaw:
- 1/4 head red cabbage- shredded
- 1/4 cup shredded carrots
- 3 TBSP spicy mayo
Pineapple Salsa:
- 1 1/2 cups pineapple- diced
- 1/2 red bell pepper- chopped
- 1/4 cup red onion- diced
- 1 small jalepeno pepper- finely chopped
- 1 1/2 TBSP lime juice
- A pinch of salt
- 1/8 cup chopped cilantro
Instructions:
1. Preheat your oven to 450 F.
2. Drain the chickpeas and dump them into a bowl. Add the oil, paprika, salt, garlic, and pepper to the chickpeas. Toss until everything is well-coated.
3. Spread the chickpeas onto a baking sheet. Place the baking sheet into the oven and bake for 20-30 minutes, or until crispy. Remove from the oven and toss with barbecue sauce just before serving.
4. Mix together all the ingredients for the slaw in a small bowl.
5. In a separate bowl, mix together all the ingredients for the pineapple salsa.
6. To assemble: take a leaf of your favorite lettuce (I used butter lettuce). Spoon 1 TBSP of slaw onto the middle of the leaf. Top the slaw with the chickpeas, then finish everything with pineapple salsa. Enjoy.
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