Recipe: Spiced chickpeas and veggie lettuce cups (with salsa)

I envisioned this with black beans, but I didn’t have any on-hand, so the chickpeas I normally eat as a lunch side had to stand in. Beans are nice that way.

I wanted something spicy… So, I gathered the hot sauces in a semi-circle and doused everything that didn’t move, forgetting the red salsa I was thawing was already much too hot…

I thawed about half of a package of tofu, so that I could both make dinner and lunch for the next couple of days.

(For lunch lately, I eat a hummus wrap.)

spiced chickpea and tofu vegetable lettuce wrap (with salsa)

spiced chickpea and tofu vegetable lettuce wrap

I baked:

  • mushrooms
  • red bell pepper
  • zucchini
  • thawed tofu

glazed with a marinade of:

  • 2 TBS coarse mustard
  • 1/3 cup mushroom broth
  • hot sauce (I used Cholula.)
  • salt and pepper
  • dash of Italian seasoning

at 400 for 30 minutes, turning and coating once.

This I let cool slightly and used a big piece of romaine as the vessel.

Luckily, I had some (hotass!) red salsa in the freezer from last week.

I added the cumin, lime, hot sauce spiced chickpeas I roasted in a pan the last few minutes of the tofu and vegetables cooking and Memorial Day dinner was had.

Hope you ate well, too!

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