The humble chickpea once roasted takes on a whole new wonderful crunchy texture. Placed into lettuce cups with some rice noodles, fresh veggies and a drizzle of almond butter sauce, these make for a delicious speedy lunch!
Preparation Time - 10 minutes
Cooking Time - 30 minutes*
Serves - 2
For the Sauce
2 heaped tbsp of smooth Lifeforce Almond butter
½ tbsp reduced sodium soy sauce
1 tbsp lime juice
1 tbsp honey
2 - 3 tbsp water
1 can of chickpeas drained and rinsed well
1 tbsp olive oil
¼ tsp salt
1 head of baby cos or gem lettuce
Pack of pre cooked rice noodles or noodles of choice
Finely sliced red cabbage and cucumber
Spring onions or chives, sesame seeds to serve
*Top Tip: You could prepare a big batch of roast chickpeas in advance!
Whisk together all sauce ingredients and set to one side. Can be made up to two days in advance and stored in the fridge.
Preheat your oven to 200C (400F).
Place rinsed chickpeas on a baking sheet. Pat dry with kitchen paper and drizzle with olive oil. Toss to coat and then season with salt.
Place into the oven to roast for 15 minutes. Remove and toss. Return to the oven for 15 minutes more.
Pull apart the head of lettuce. Layer the lettuce cups up with cooked rice noodles, some sliced cucumber, chickpeas, red cabbage and a generous drizzle of the sauce. Sprinkle on some spring onion or chives and a few sesame seeds.
Serve with extra sauce on the side! You can roll the lettuce cups up a little as you eat them and have a little dunk!