Continuing with my clean eating plan (aka Valentine's Day Chocolate Fondue Hangover Detox), I give you this light lunch filled with good-for-you ingredients and a welcome sign of spring. There is a lot of crunch going on with the crisp Boston lettuce, fresh pea shoots, and peppery radishes.
To know me is to know that I love chickpeas. I mean LOVE. I'm sure my mom has fond memories of me eating chickpeas straight from the tin can as a kid. She always advised me to get a bowl so I wouldn't cut my hands on the jagged edges, this being the time before the invention of clean-cut can openers. She also likely had some serious concerns about my eventual leaving-the-nest with no manners, never appreciating the bowls stocked in the cupboard and utensils in the drawer to the left of our fridge.
The good news for her is that I no longer eat my chickpeas this way. Nor do I eat soup directly from the saucepan (at the table - oh the horror of Teenage Me!). Though, I might, occasionally, clean my plate in an unsavory manner. When no one is looking. I can't be the only one, though, right? RIGHT?
Hummus purists, now would be the appropriate time to go and do something else. I know this isn't technically hummus, if you follow the rules of it being a chickpea spread made with hummus and lemon juice. I love the original concept, but I also have a fondness for chickpeas that extends beyond the conventional. I'm also not one to enjoy following the rules. That's why I had to see what happened when I mixed two of my favorite things. One that's been a constant source of sustenance and enjoyment over the past 35 or so years and one that's a relatively new obsession, spanning the last year.
Chickpeas, meet kimchi. Kimchi, meet chickpeas. I'll leave you two to mingle.
Lest you think I need help because I have my ingredients talking to each other, we'll move on, shall we?
These are very versatile. Enjoy one as a mid-afternoon snack. Eat two or three of these lettuce wraps alongside some fresh fruit or a cup of soup and it's a satisfying lunch that won't leave you dragging in a mid-day slump. Pack more of these on your plate and it's a dinner that won't weigh you down. I'm often wanting food that leaves me feeling light and energetic, rather than sluggish, and this is just that sort of meal. You could even tuck some rice or quinoa to the wrap if you want the addition of a grain or have some leftovers. See what I mean? Very flexible.
Okay, I'm off to devour this plateful!
Kimchi Hummus Lettuce Wraps
vegan, gluten-free, nut-free
Serves 2-4, can be easily doubled
1 15-ounce can chickpeas, drained and liquid reserved
1 cup kimchi (either homemade or purchased)
1 tablespoons kimchi liquid
2 tablespoons reserved chickpea liquid
1/4 teaspoon fine sea salt, or to taste
Freshly ground pepper, to taste
Process all ingredients in a food processor until smooth.
Kimchi Hummus (from above)1 head of Boston Lettuce4-5 radishes, julienned1-2 handfuls of pea shoots1/2 avocado
- Wash the lettuce and carefully tear the leaves from the head so that they stay whole. Gently dry the leaves and arrange them on a plate.
- Spoon a few tablespoons of kimchi hummus onto each lettuce leaf.
- Garnish with radishes, sliced or cubed avocado, and pea shoots. Serve alongside a peeled clementine for a refreshing meal.