Slow Cooker Chickpea Lettuce Cups

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Vegan version of everyone’s favorite PF Chang’s lettuce cups using chickpeas and cauliflower instead of chicken! This recipe is made in the slow cooker but you can whip this up pretty fast on the stove top! To make it on the stove top just bring all of the ingredients to a simmer for 10 minutes in a sauce pan with a lid. In the slow cooker the veggies come out super tender and flavor infused from the sauce and its easy to throw it together and forget about it for a few hours. This recipe makes about 4 servings. I like to refrigerate the leftovers for lunch the next day.

Chickpea Lettuce Cups Ingredients:

VEGGIES

• 2 cans chickpeas drained and rinsed
• 1/2 head cauliflower chopped small
• 1/2 red bell pepper diced
• 1 cup shredded carrot
• 8 oz mushrooms diced
• 1 can water chestnuts diced

SAUCE INGREDIENTS

• 2 cloves garlic minced
• 1 tbsp minced ginger
• 1/4 cup hoisin sauce
• 2 tbsp maple syrup
• 2 tsp sesame oil
• 2 tbsp soy sauce
• sriacha to taste
• 1 tbsp corn starch or arrow root powder
• 1 tbsp water

FOR SERVING

• 2 heads butter lettuce
• 3 sliced green onions
• sesame seeds

INSTRUCTIONS FOR CHICKPEA LETTUCE CUPS

• Add all the veggies to a slow cooker.
• In a small mixing bowl stir together the sauce ingredients. Pour the sauce into the veggies and stir gently. Slow cook on high for 4 hours.
• When its done, serve with butter lettuce leaves. Spoon the chickpea mixture into the center of the leaf and fold it up to make a wrap. Top with sesame seeds and green onion.