vegetarian Archives - Lovonis Lark

vegetarian

sweet chili corn cakes

March 31, 2025

Sweet Chili Corn Cakes are simple to make, coming together quiet quickly. Use fresh, frozen or canned corn for this recipe, whichever one is most convenient. They’re delicious served with the sweet chili sauce, avocado, sour cream, green onion & lime wedges. You can add them to a lettuce cup & enjoy a fresh lettuce […]

creamy tuscan white beans

February 28, 2025

As the name suggests these are creamy, however, I’m not sure how “Tuscan” they are. I’ve used the name here to allude you, dear reader, of the flavors of this adult version of baked beans but so, so much better. Although equally good on toast. This will only make sense however if you’ve seen or […]

creamy veggie soup with rosemary croutons

September 9, 2024

While the weather here in Indiana can’t make up its mind, it is turning into the time where we start getting excited about soups, slow-cooked easy meals, braises & all food warm & comforting. And while it is technically still summer – tell that to the stores, the crisp mornings have me craving soups. Creamy […]

buffalo chickpea lettuce wraps

August 29, 2024

Here’s something quick & easy for a fun, meatless meal – Buffalo Chickpea Lettuce Wraps. Chickpeas (garbanzo beans) tossed in hot sauce, honey & a smoky hint of barbecue sauce, spooned into lettuce leaves, topped with shredded carrot, thinly sliced celery & drizzled with blue cheese sauce. I prefer to make my own blue cheese […]

Print Recipe

Buffalo Chickpea Lettuce Wraps

Prep Time15

Cook Time5

Total Time20

Servings:

Author: Lovoni

Lettuce leaves such as gem or romaine, separated, soaked & drained
2 cans (16oz/453g each) chickpeas (garbanzo beans), rinsed & drained
3 tablespoons hot sauce such as Frank’s Red Hot
3 tablespoons sriracha sauce
3 tablespoons honey
2 to 3 tablespoons barbecue sauce
1 cup coarsely grated carrot
2 to 3 stalks of celery, thinly sliced

BLUE CHEESE SAUCE

2 oz (60g) blue cheese
1/4 cup (60ml) sour cream
3 tablespoons mayo
1 tablespoon white wine vinegar
1 teaspoon sugar

To make the blue cheese sauce:

Combine all the ingredients in a small saucepan. Heat and stir over medium heat until the cheese is melted. Let cool somewhat before drizzling. If the sauce is too thick, add a tablespoon or so of water to thin the sauce.

To make the wraps:

Separate lettuce and soak them in a bowl of cold water for 30 minutes if time permits. Just before serving, drain the lettuce and wrap in a clean tea towel to dry.
Place chickpeas, hot sauce, sriracha sauce, honey and barbecue sauce in a large skillet. Cook over medium heat, stirring occasionally, until the chickpeas are hot and the sauce is thickened and glossy, coating the chickpeas, about 5 minutes. Let the chickpeas cool slightly, just so they won’t wilt the lettuce leaves.
To serve, arrange the lettuce, chickpeas, carrot, celery and blue cheese sauce and let people make their own wraps. Or to make and serve them, add carrot and celery to a lettuce leaf, top with chickpeas and drizzle with sauce. Serves 4.