I got the idea for these cute lettuce cups from The Vegetarian (Who Hates Tofu). I happen to love soft, pillowy clouds of tofu, but I also love these crunchy chickpeas. The crunch comes from baking them on a sheet pan. I've made chickpea "nuts" before, but never thought to use them this way. Its so nice to read other blogs and get some inspiration. I don't think I'll ever stop learning how to make great food.
Instead of a vegan mayo as the base for the ranch dressing, I use a cashew sour cream inspired by My New Roots. I can't believe how easy this is to make. I used to think that cashews needed to be soaked in water for several hours before blending into a smooth cream. However, I've recently resurrected my Magic Bullet from the depths of my cupboards, and found that it is amazing at pulverizing cashews-no soaking necessary! I've been a cashew freak ever since this discovery. Oh, and I hear the Ninja, another "As Seen On TV" product, works great for this too. Anyway, these are so easy to make. Here's how to do it.
Vegan Ranch Dressing:
1 cup raw cashews
1/2 cup plus 2 Tbs water
2 Tbs Lemon juice (I always keep a bag of lemon ice cubes in my freezer. 1 cube equals 1 Tbs. I just put the cubes in the Magic Bullet with the other ingredients)
1/2 tsp each garlic powder, onion powder, and salt
10 grinds of black pepper
1 Tbs chopped fresh parsley
Blend together all ingredients except for the parsley-stir it in at the end.
2 15 0z cans chickpeas, drained and rinsed
2 Tbs lime juice
2 Tbs olive oil
1 ts each salt, garlic powder, paprika, and cumin
Preheat oven to 400 degrees
Pat chickpeas dry with a paper towel. In a large mixing bowl, toss chickpeas with the lime juice, olive oil, and seasonings. Place chickpeas in a single layer on a baking sheet. Bake for 40 minutes or until crisp and golden brown. I don't bother preheating and mine are done in about 50 minutes.
2 cups chopped cherry tomatoes
1 Tb parsley
1/2 ts salt
few grinds of pepper
I assemble my crunch wraps in this order:
Lettuce cup, chickpeas, couple slices avocado, chopped tomatoes, drizzle of ranch dressing.
I ate way more than the two in the photo. I ate like 6. But who's counting?