Chickpea Cabbage Wraps

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  • Total Time: 20 mins
  • Hands-on Time: 15 mins
  • Makes: 5 servings

Fresh, savory cabbage wraps featuring Frontier Co-op Ginger, Five Spice and crisp raw veggies for a refreshing, crunchy bite. Air fryer directions included!

Ingredients

  • 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

Directions

    To Roast the Chickpeas on Stovetop:

    1. In a medium bowl, place chickpeas and oil.
    2. Coat chickpeas with five spice and toss to coat well.
    3. In a skillet over medium heat, cook chickpeas until golden. 

     

    To Roast the Chickpeas by Air Fryer:

    1. In a small bowl, combine chickpeas and five spice; toss to coat.
    2. Place chickpeas in air fryer at 400 degrees for 5 to 7 minutes.

     

    To Make the Wraps:

    1. Select five large, intact cabbage leaves and lay them out on a tray.
    2. Place one-fifth of each cut vegetable on each cabbage leaf, with ends of vegetables laying slightly beyond top end of cabbage leaf.
    3. Add chickpeas to cabbage leaves in equal amounts.
    4. Roll into wraps with bottom edge of leaves tucked under (if possible) or more tightly wrapped.
    5. Garnish cabbage wraps with fresh basil (optional).
    6. Serve with dipping sauce.

     

    To Make the Dipping Sauce:

    1. In a small bowl, add nut butter, soy sauce, honey, ginger and rice vinegar.
    2. Mix well.

     

     

    Recipe Tips

    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.

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