Citrusy Pecan Garbanzo Couscous: A Salad For Cold Weather
If you have about 45 minutes to spend in the kitchen, Citrusy Pecan Garbanzo Couscous: A Salad
Tofu Chickpeas Lettuce Wraps
Details
- Serving Size: 8
- Gluten-Free: True
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
- Weight Watchers: 3 Points
Cuisine
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- ¼ cup julienned carrots
- 1 cup chickpeas (boiled and drained)
- 3 dry whole red chilies (seeds removed)
- 1 tbsp. chopped cilantro
- 2 cloves garlic
- 1 tsp ginger paste
- 2 tbsp. low sodium soy sauce
- 1 tsp pure maple syrup
- 1 tbsp. olive oil
- 3/8 tsp salt
- 1 1/2 pounds firm tofu, patted dry and cut into ½-inch squares
- ¼ cup warm water
- ¼ cup white of green onions
- 1 tsp white sesame seeds
- 2 tbsp. white vinegar
Instructions
Heat oil in a nonstick pan/wok and add garlic, ginger and sesame seeds.
Add scallions/green onions into the pan and saut well.
Add the prepared chili paste, soy sauce, and vinegar and mix very well.
Add Tofu, mix, cover and cook for 2 minutes.
Add chickpeas, salt and maple syrup.
Mix and again cover and cook for 2 minutes.Lastly, add cilantro mix properly and turn off the flame.
Serve the tofu chickpeas mix on the fresh lettuce leaves and top it with few drops of lemon juice.
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