BBQ Chickpea Vegan Lettuce Wraps with Vegan Ranch Dressing
Author: 
Recipe type: Lunch
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8 wraps
 
These BBQ chickpea lettuce wraps with vegan ranch dressing are bursting with sweet and smokey bbq flavour and are great for light and easy vegan lunches.
Ingredients
For the bbq chickpea filling:
  • 1 tbsp olive oil
  • ½ a yellow onion, thinly sliced
  • a pinch of salt
  • ½ a sweet pepper, thinly sliced
  • ½ cup pineapple chunks (optional)
  • 1 15oz can chickpeas, drained and rinsed
  • ½ cup bbq sauce
  • cilantro, to taste (optional)
For the wraps:
  • 6 - 8 lettuce leaves, butter and romain lettuce work well
  • cherry tomatoes
  • avocado
  • vegan ranch
For the vegan ranch dressing:
  • ¼ - ⅓ cup almond milk + ½ tsp apple cider vinegar
  • ½ cup cashews, soaked overnight (about ⅔ cup soaked cashews)
  • 2 - 3 tbsp water
  • 2 tsp olive oil
  • ½ tsp lemon juice
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp dijon mustard
  • 2 tbsp finely chopped chives or green onion
  • ½ tsp each dried parsley and dill
  • salt and pepper to taste
Instructions
Prep the vegan ranch, if using:
  1. Combine the almond milk and apple cider vinegar and set aside
  2. Add remaining ingredients, except the herbs to a food processor or high powered blender and process until smooth
  3. Add ½ the milk and vinegar mixture and continue to process until desired consistency is reached
  4. Whisk in the fresh and dried herbs, taste and adjust seasonings if necessary
  5. Refrigerate until ready to use
Make the bbq chickpea filling:
  1. Heat the olive oil in a skillet over medium heat then add the onions and salt and saute 5 - 6 minutes, stirring occasionally, until they begin to caramelize. Add a splash of water and saute for another 2 - 3 minutes
  2. Stir in the sweet pepper and pineapple and continue to saute for another 3 - 4 minutes
  3. Add the chickpeas, bbq sauce and cilantro and stir until everything is evenly coated then allow to cook for 5 - 10 minutes until the chickpeas are tender and the sauce thickens. Add water, stock or more bbq sauce as necessary
Assemble the wraps:
  1. Fill each lettuce wrap with about ¼ - ⅓ cup chickpea filling
  2. Top with tomatoes, avocado and vegan ranch
  3. Serve immediately
Notes
Filling and ranch will last for 3 - 5 days in the fridge. Store separately and assemble when ready to serve wraps
Recipe by Diary of an ExSloth at http://www.exsloth.com/chickpea-lettuce-wraps-vegan-ranch/