Mushroom & Crispy Chickpea Lettuce Cups

mushroom lettuce cups featured
mushroom lettuce cups

Mushroom & Crispy Chickpea Lettuce Cups with Spicy Sesame-Almond Sauce

Roasted wild mushrooms and seasoned, crispy chickpeas are dressed in a slightly spicy, sesame-almond sauce. Layer these up over rice noodles in crisp butter lettuce for a bright & healthy dish. 
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American, Asian
Servings 4


For the Spicy Sesame-Almond Sauce

  • 4 tbsp smooth, creamy almond butter
  • 1 tbsp sriracha
  • 1 tbsp rice vinegar
  • 1 tbsp agave
  • 1 tbsp coconut aminos or light soy sauce
  • 1 tbsp toasted sesame oil
  • 1 inch piece of ginger, grated
  • 2 garlic cloves, crushed
  • 2 tbsp water
  • 1 lemon, juiced

For the Crispy Chickpeas

  • 1 can chickpeas, drained and rinsed
  • 1 tsp extra-virgin olive oil
  • sea salt
  • 1 tsp paprika

For the Mushrooms

  • 16 oz wild mushrooms mix, roughly torn
  • 1 tbsp toasted sesame oil
  • 1 tbsp coconut aminos
  • chili flakes
  • 1 shallot, finely diced

For the Lettuce Cups

  • 1 head bib lettuce, separated, washed & dried
  • 4 oz vermicelli rice noodles, cooked according to package


For the Spicy Sesame-Almond Sauce

  • Warm the almond butter in the microwave for about 45 seconds to soften it up.
  • Place in a blender along with all other sauce ingredients and blend until smooth and creamy. If you need to thin out the sauce add more water, 1 tsp at a time.

For the Mushrooms & Chickpeas

  • Preheat the oven to 425F / 220C and line 2 baking sheets with parchment paper.
  • In a bowl, combine the torn mushrooms, toasted sesame oil, coconut aminos, chili flakes, and shallot and spread across one of your lined baking sheets. Set aside.
  • Spread the chickpeas on a kitchen towel and pat them completely dry. Remove any loose skins.
  • Transfer dried chickpeas to your second baking sheet and toss with a drizzle of olive oil, generous pinch of salt, and the paprika.
  • Roast for 20 minutes, then remove from oven and lightly toss. Return the chickpeas to the oven for another 10 minutes. At the same time, put the baking sheet with your mushrooms in the oven on another rack and roast for 10 minutes. Remove both baking sheets from oven and keep separated, do not combine in a bowl.

For Assembly

  • Cook your vermicelli rice noodles according to package, and put in a bowl. I like to roughly cut these with scissors once they're cooked to make them smaller bite size pieces. This is not necessary, but I've found it keeps the noodles in the lettuce cups better.
  • Carefully remove the lettuce leaves from the head of lettuce. Wash and pat dry.
  • Layer up with noodles on bottom, then mushrooms, and garnish with crispy chickpeas.
  • Drizzle sauce over the top and enjoy!
Keyword artichoke, chickpeas, lettuce cups, mushroom, vegan
Tried this recipe?Mention @thesimpleseagan or tag #thesimpleseagan!

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