• Rachel Ogilby

The Secrets of the Buffalo Chickpea Lettuce Bites... Revealed!

Updated: May 25

These. Are. AMAZING! And okay, they're not so secret.

Plant-based and ultra-healthy, these are hands down the most requested dish I make.

It doesn't matter who/what/where/when - my meat eating friends love these, my family loves these, gym members love these, coworkers love these. This is a crowd-pleasing no-matter-what-your-diet-is favorite.

Inspired by the incredible Thug Kitchen, I highly recommend checking out their website and adding their cookbook to your collection (regardless of your diet preferences!).


This recipe makes enough for 8 people as a snack, or a meal for 4 (consider a double batch so you actually get to eat some too). They go fast!

Download the Lettuce Bites Recipe
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Buffalo Chickpea Lettuce Bites

Serves 8


Filling Ingredients:

2 cans of chickpeas, drained

1/4 cup red onion (yellow can substitute but red onion makes it gorgeous!)

2 big carrots, shredded

3 celery stalks, chopped

1 Tbsp lemon juice

2 Tbsp olive oil

Pinch of salt and pepper

1 large or 2 small cloves minced garlic

Splash of vinegar, such as red wine or rice

2 heads hardy lettuce, like romaine, washed and separated


Sauce:

1/2 cup hot sauce

1 Tbsp olive oil

1 Tbsp flour (sub with gluten free flour if needed - coconut, almond, or a mixed GF flour)

1/4 cup chicken or veggie broth


Directions:

Mash the chickpeas in a big bowl (use a fork or a blender, but leave some whole - we want smashed chickpeas, not a paste).

Add all filling ingredients except lettuce to the bowl and mix.


For the sauce:

Heat olive oil in small pot.

Add flour and whisk until it smells nutty, 3-5 minutes.

Add hot sauce and broth, whisk and simmer until thickened.


Let sauce cool. Spread lettuce leaves on a big serving platter. Place a big spoonful of filling onto each lettuce leaf. Leave the sauce out for people to use themselves, or drizzle some onto each lettuce bite.


I like to make a few "example" bites and then let people assemble them on their own. The sauce can be made ahead of time and refrigerated for a few days, but the filling is best fresh. Make a double batch and use as filling for a pita/wrap, place on toast, sprinkle on greens, etc.


I hope you enjoy this as much as I do! Let me know what you think in the comments below!





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