Chickpea Cabbage Wraps
Total Time: 00h 45m
Hands-on Time: 00h 45m
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!
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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
- 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.
- 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.
