Description
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
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LEARN HOW TO MAKE A REFRESHING CHICKPEA LETTUCE CUP RECIPE PERFECT FOR THE SUMMER!
LAY HO MA (how's it going in Cantonese)! Join me in this episode as we make a delicious chili chickpea lettuce wraps recipe that's perfect for lunch at home or on the go! Let's begin!
INGREDIENTS:
400ml canned chickpeas
2 tbsp maple syrup
2 tbsp chili oil (https://youtu.be/IkBWsfsEVkM)
1 tsp smoked paprika
pinches of salt
pepper to taste
1/2 red onion
2 sticks green onion
1 carrot
2 red mangoes
small bunch cilantro
1 Boston lettuce
DIRECTIONS:
1. Preheat the oven to 400F. Rinse and drain the canned chickpeas. Toss them in a mixing bowl with the maple syrup, chili oil, smoked paprika, a pinch of salt, and pepper to taste. Spread the chickpeas onto a baking tray lined with parchment paper and bake in the oven for 20mins
2. In the meantime, finely dice the red onion and finely chop the green onions. Chop the carrot into thin matchsticks, peel and dice the red mangoes, and coarsely chop the cilantro. Season with a pinch of salt and pepper to taste and mix in a bowl
3. Assemble the lettuce cups by scooping some of the veggies and chickpeas onto each lettuce leaf and serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com
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