This Spicy BBQ Chickpea Lettuce Wraps recipe is the best light meal option as an appetizer (or lunch) ever invented. Super flavorful, meat-less, and bursting with a kick of heat! Completely dairy-free and a vegan option is available.
In a large skillet (or cast iron skillet), add olive oil and turn on heat to medium-high. Next, once heated--add onions, bell peppers, salt and pepper and sauté for 1-2 minutes, until fragrant. Sprinkle salt + black pepper.
Add chickpea and toss for another 2-3 minutes until heated, before adding BBQ sauce and sriracha sauce. Toss again until fully coated and reduce heat, letting everything simmer and SIMMER some more (about 10 minutes or so).
Once chickpeas are tender, remove from heat and assemble your lettuce wraps: place your lettuce leaf and make it semi-flat, then add your chickpea + veggies, tomatoes, jalapenos, and mashed avocado (with a splash of lemon juice). If desired, garnish with additional dried parsley and sriracha sauce. Repeat until all wraps are made.
OIL: Instead of extra virgin olive oil, you can also use grapeseed oil, if preferred.
HOMEMADE BBQ SAUCE: 15 oz. can of tomato sauce, 3/4 cups water, 1/4 cup balsamic vinegar, 2 Tbsps sriracha sauce, 2 tsps ground mustard, 1/3 cup agave syrup, 2 Tbsps pure maple syrup, 1 tsp sea salt, 1 tsp onion powder, 1 Tbsp red pepper flakes, and 1 tsp smoked paprika. **Whip together: Place all ingredients in a medium saucepan on medium-high heat and whisk together until it begins to boil. Reduce heat to low-medium and let everything simmer for about 15 minutes or so, stirring occasionally. Once thickened enough to desired consistency, remove from heat and let cool. Set aside until ready to use or store remainder in an airtight container and refrigerate for up to 2 weeks.**