FOOTBALL! SPORTS! WEEKENDS! So, apparently, a lot of people get even more excited for weekends come the Fall. For many years, I was the opposite of those people. That’s not to say that I’m a tailgater now or anything, it’s just that part of my former job required me to know way more about football than I ever wanted. For 7 years, I worked for a company that tracks what people watch on tv, including advertising. Yes, you are being watched as you watch tv. National advertising for football is big money, and the rules around how the networks can air the games each weekend are ridiculously complex. I cannot explain how excited I am to not have to think about it anymore. Now, I get to create healthy game day recipes that you can enjoy without worrying about being compared to a linebacker. TOUCHDOWN!
Football day is the day for all things buffalo. So around here, we have buffalo chickpeas. And then we put them in lettuce cups so that we can eat more of them. Well, I do. Michael isn’t a fan of the lettuce cups – I think it might be a little TOO healthy for him. 🙂 So if you are on Team Tortilla, like Michael, carb it up! I won’t tell anyone. I’ve been known to put a lettuce wrap inside a tortilla – best of both worlds. 🙂
To make these buffalo chickpea lettuce cups, you’ll need just a few ingredients:
- Lettuce leaves that are sturdy enough to hold a bit of filling (Costco sells Baby Romaine leaves that are perfect!)
- Chickpeas (cook them yourself (it’s so easy!), or use canned)
- Buffalo Sauce
- Celery (a must for me, but possibly optional for you, I’m not judging)
- Vegan Ranch Dressing (optional, but HIGHLY recommended)
Putting these together couldn’t be easier. Let’s start with the chickpeas. Time to get your roast on.
Roast 2 cups of chickpeas at 400F for 20-25 minutes. Toss with a couple of teaspoons of soy sauce a smidge of oil to get those beautiful dark brown roasted bits. Then, sauce em’ up. And for the sauce, there is no substitute.
It’s gotta be Frank’s Red Hot – the classic buffalo sauce. Toss the freshly roasted chickpeas with a hefty dose of sauce and you are almost ready to eat!
Wash and pat dry 8 sturdy lettuce cups, like the baby romaine hearts pictured above, or you could also try Butter/Boston/Bibb lettuce, which naturally forms little cups as you peel back the leaves.
Lastly, top the sauced-up chickpeas with the celery, avocado, and of course, the vegan ranch dressing. It’s the perfect counterpoint to the spicy chickpeas. Also it just tastes really good. So you should definitely make it and drizzle it liberally over these. Try not to spill as much as I did, though, it’s too good to waste.
Make these for your next game day feast, and tell me all about it! Tag @eatwithinyourmeans and hashtag #eatwithinyourmeans on Instagram, or leave a comment here. Or both! It makes me happier than my sweet Josh celebrating a touchdown. 🙂
GO 49ers! It’s a rebuilding year. 😉
Buffalo Chickpea Lettuce Wraps
- 2 cups cooked chickpeas (1 15oz. can (drained))
- 2 teaspoons soy sauce
- 1 teaspoon neutral-flavored oil (optional)
- 8 leaves sturdy lettuce (such as romaine, washed)
- 1 avocado (diced)
- 2 stalks celery (diced)
- 1/2 cup Frank’s Red Hot Original Cayenne Pepper Sauce
- 1 Tablespoon dairy-free butter or refined coconut oil (optional)
- 1/2 cup vegan ranch dressing (optional (but HIGHLY recommended))
- Preheat oven to 400F.
- Pour the chickpeas on a rimmed baking sheet in a single layer, patting dry with a kitchen towel or paper towel.
- Add the soy sauce and 1 teaspoon of oil, gently toss to coat.
- Roast for 20-25 minutes until golden brown and slightly crispy.
- Remove the chickpeas to a small bowl and add the Frank’s Red Hot sauce, stirring to combine.
- Evenly divide the chickpeas into the lettuce cups.
- Sprinkle celery and avocado over the top of each lettuce cup, and drizzle with vegan ranch dressing, if desired.