Sort ingredients
egret
QR Code
Listen
Pdf
Heat oil in a skillet over medium heat. Add onions and a pinch of salt and cook until translucent.
Add the bell pepper and celery, and cook for a minute.
Add chickpeas, gochujang, soy sauce, rice vinegar, sesame oil, sugar, garlic powder, and water. Cover and cook for 5 minutes, or until the mixture comes to a boil and thickens a bit.
Taste and adjust salt, spice and sweet. Add salt to taste, if the chickpeas were not salted.
At this point, you can add in chopped veggies like broccoli, celery, carrots or other crunchy veggies, if you like.
Add paprika or cayenne to preference and mix in (optional and not needed if using hot gochujang paste).
Spoon the gochujang chickpeas into the lettuce leaves, and top with your toppings of choice, like green onion, sesame seeds, and any crunchy veggies you like.
If the chickpeas are too spicy, serve with creamy dressing such as vegan ranch or creamy garlic sauce.