For the Wraps:
1 can chickpeas, drained and rinsed
1 tablespoon oil
2 teaspoons Frontier Co-op Five Spice Powder
1 head purple cabbage
1 green, yellow or orange bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 large cucumber, thinly sliced lengthwise
3 carrots, peeled and thinly sliced
1 small jicama, peeled and thinly sliced (optional)
Fresh basil, for garnish
For the Dipping Sauce:
3 tablespoons peanut, other nut or sunflower seed butter
2 tablespoons soy sauce
1 teaspoon honey
1 teaspoon Frontier Co-op Ground Ginger Root
½ teaspoon rice vinegar
- In a medium bowl, place chickpeas and oil.
- Coat chickpeas with five spice and toss to coat well.
- In a skillet over medium heat, cook chickpeas until golden.
- In a small bowl, combine chickpeas and five spice; toss to coat.
- Place chickpeas in air fryer at 400 degrees for 5 to 7 minutes.
- Select five large, intact cabbage leaves and lay them out on a tray.
- Place one-fifth of each cut vegetable on each cabbage leaf, with ends of vegetables laying slightly beyond top end of cabbage leaf.
- Add chickpeas to cabbage leaves in equal amounts.
- Roll into wraps with bottom edge of leaves tucked under (if possible) or more tightly wrapped.
- Garnish cabbage wraps with fresh basil (optional).
- Serve with dipping sauce.
- In a small bowl, add nut butter, soy sauce, honey, ginger and rice vinegar.
- Mix well.
To Roast the Chickpeas on Stovetop:
To Roast the Chickpeas by Air Fryer:
To Make the Wraps:
To Make the Dipping Sauce:
A good vegetable peeler or mandolin works well for slicing the cucumber.
Finished dish can last 2 to 3 days in refrigerator, stored in a sealed container.