Name: Chickpea Lettuce Wraps with Tomato, Feta & Soy-Glazed Pumpkin Seeds
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; 1 small bunch cilantro; 1 ½ (113 g) pkgs crumbled feta cheese; 3 cups frozen corn; 3 (398 ml) cans garbanzo beans (chickpeas); 1 ½ small pkgs grape tomatoes; 1 small bunch green onions (scallions); 1 ½ limes; ¾ cup pumpkin seeds; crushed red pepper; extra virgin olive oil; pure maple syrup; rice vinegar; salt; soy sauce

Chickpea Lettuce Wraps with Tomato, Feta & Soy-Glazed Pumpkin SeedsChickpea Lettuce Wraps with Tomato, Feta & Soy-Glazed Pumpkin Seeds — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

1 small bunch cilantro

1 ½ (113 g) pkgs crumbled feta cheese

3 cups frozen corn

3 (398 ml) cans garbanzo beans (chickpeas)

1 ½ small pkgs grape tomatoes

1 small bunch green onions (scallions)

1 ½ limes

¾ cup pumpkin seeds

crushed red pepper

extra virgin olive oil

pure maple syrup

rice vinegar

salt

soy sauce

Instructions

Preheat the oven to 175°C (350°F). Line a baking sheet pan with parchment paper.

Place pumpkin seeds, soy sauce, and maple syrup in a large bowl; stir to combine. Transfer seeds to the baking sheet and spread out in an even layer. (Reserve bowl for later use.)

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring seeds halfway through, until golden and toasted, 10-12 minutes. Remove from oven and set aside to cool (the seeds will harden as they cool).

Meanwhile, wash and dry the fresh produce.

Zest and juice limes into the reserved bowl. Add oil, vinegar, salt, and crushed red pepper; whisk to combine the dressing.

Trim and cut green onions crosswise into thin pieces. Add to the bowl with the dressing.

Halve or quarter tomatoes. Add to the bowl.

Shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl.

Drain and rinse chickpeas in a colander. Add to the bowl.

Place corn in the colander and rinse under hot water (from the tap) to defrost. Add to the bowl.

Break apart the cooled pumpkin seeds. Add to the bowl, along with feta, and stir to combine the chickpea salad.

Separate the lettuce into leaves. Pile leaves, in stacks of two per wrap, onto plates; fill with chickpea salad. Enjoy!

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