Vegan Cobb Lettuce Wraps
Ranch Roasted Chickpeas
Lettuce Wraps
  1. Preheat oven to 400. Rinse and drain the chickpeas. Set them out on a dishtowel and run a paper towel over them to let dry. Note : I like to peal the outer skin off the chickpeas, and I do this when they are drying, but it’s not necessary. However, I do think the seasoning sticks better to them this way.
  2. Once chickpeas are dry, transfer them to a sheet pan and coat with avocado oil. Mix the onion powder, garlic powder, dry dill, dry mustard and salt together in a small bowl. Sprinkle 1 – 2 teaspoons of this ranch mix over chickpeas and roast for 20 minutes. Cook longer if you like them extra crunchy.
  3. Put the frozen corn on another small sheet pan with a drizzle of oil and pinch of salt and roast in the oven next to the chickpeas for 15 minutes.
  4. In a large sauté pan, heat a little oil and cook vegan bacon for about 3 minutes, carefully turn over and cook another 3 minutes. Drain on paper towels, and then chop it up in small bits.
  5. Rinse and chop your remaining vegetables and lay out in an assembly line. Fill one (or two stacked) lettuce leaves with red cabbage, tomatoes, corn, ranchy chickpeas, scallions, dill and vegan bacon. Top with daiya non-dairy blue cheese dressing. Note : You can also put all the veggies (except lettuce) in one large bowl and toss together with a couple tablespoons of blue cheese dressing, adding more if desired. Then fill lettuce cups with the mixture.

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