Vegan Salsa Chickpea Lettuce Wraps
- 10 whole lettuce leaves
- 1 whole green bell pepper, seeded and diced
- 1 whole red bell pepper, seeded and diced
- 12 ounces salsa
- 15 ounces chickpeas, drained and rinsed
Combine chickpeas and salsa in a medium sauce pan. Cook over medium-high heat, stirring occasionally, until all of the liquid has absorbed and the chickpeas have taken on the salsa’s color, about 8 minutes. For best results, refrigerate over night. Spoon chickpeas into lettuce leaves and top with chopped bell pepper pieces. Serve chickpeas at any temperature.
(Makes about 8 wraps)