Balsamic Marinated Chickpea Boats
There’s something wonderful about the concept of a taco. It’s hand-held, it’s full of flavor, it has awesome texture contrast. I am absolutely in love with tacos.
My best friend, Monica, says I have a habit of calling something one thing, when it is actually 100% not that thing. I call blended frozen bananas ice cream, I call cauliflower crust-things pizza, and well, originally I called these tacos. I told her so, and she laughed for a solid five minutes straight.
Okay, fine. It’s true, these things are not tacos. But they’re still hand-held, they still have a big wallop of flavor, and the texture contrast is on point. I love packing these in a to-go box for lunch, as they’re even better at room temperature.
I suppose I’ll call them boats. (ARE YOU HAPPY MONICA?)
|Balsamic Marinated Chickpea Boats|| |
- 1 head Butter lettuce
- 2 cups Chickpea
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 small red onion, diced
- 4 tbsp balsamic vinegar
- ½ teaspoon dried red chili flakes
- salt and pepper to taste
- 1 lime, juiced
- 1 cup red pepper, diced
- 1 cup green pepper, diced
- Heat a large saucepan over a medium heat. Add the olive oil and toss in the garlic and red onions. Stir fry for about a minute, until the garlic gives off a nutty aroma.
- Add the vinegar while still on the heat – cook down for five minutes over medium heat and stir in the chili flakes along with a pinch of salt and pepper. Take the pan off the heat and add the lime juice.
- Put the chickpeas and bell peppers in a large bowl and spoon over the dressing. Leave the chickpeas to marinate for at least an hour before spooning into butter lettuce leaves and serving