Chickpea Lettuce Wraps With Strawberries

Ingredients

1 cup strawberries halved

3 Tbsp low-sodium soy sauce or coconut aminos

3 cloves garlic crushed

2 tsp fresh ginger grated

2 Tbsp lime juice

1 Tbsp pure maple syrup

2 tsp sesame oil

1 tsp cornstarch

1 15.5 oz can of chickpeas, rinsed and drained

2 tsp avocado oil or your preferred neutral oil

½ medium red onion diced

salt to taste

1 head of butter lettuce washed

cilantro and lime for garnishing

Instructions:

For Chickpea Lettuce Wraps: Cook strawberries on a heated griddle or grill pan and cook for about 1 minute on each side, until grill marks form. Remove from the pan and set aside.

In a small bowl, whisk soy sauce, garlic, ginger, lime juice, maple syrup, sesame oil, and corn starch until well combined. Set it aside.

Remove extra moisture from the drained chickpeas by placing them in a clean kitchen towel and patting them dry.

Heat avocado oil in a medium sauté pan over medium heat, then add red onions along with a pinch of salt. Sauté the onion for about 4 minutes, until softened.

Add the chickpeas and sauté for an additional 5 minutes.

Add the prepared sauce to the chickpea mixture and cook for 1-3 more minutes, stirring occasionally, until the sauce cooks down and thickens.

To assemble, take one lettuce leaf and top with ½ cup of the chickpea mixture and grilled strawberries.

Garnish with cilantro and lime wedges. (Photo and recipe for Chickpea Lettuce Wraps From Californiastrawberries.com)