Hawaiian BBQ Lettuce Boats
Lately I’ve been needing a break from the classic winter food. I’m all about the casseroles and soups, but sometimes I need something a little more fresh to break it up. Can we just pretend it’s summertime, for a sec?
We are on the beach. It’s warm and breezy. And we are eating these lettuce boats, picnic-style, watchin’ the waves.
For the BBQ Sauce:
- 1/4 cup ketchup
- 1 teaspoon apple cider vinegar
- 1 tablespoon + 1 teaspoon agave
- 1 teaspoon liquid aminos
- 2 teaspoons olive oil
- 1 teaspoon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 clove garlic, minced
For the Pineapple Avocado Salsa:
- 1 ripe avocado, cubed into bite sized pieces
- 1 cup chopped pineapple
- 1/4 cup finely chopped red onion
- 1/4 cup fresh cilantro, chopped
- juice of 1/2 lime
- pinch of red pepper flakes
- pinch of salt
For the Boats:
- 1 tablespoon olive or coconut oil
- 1 15oz can chickpeas, rinsed
- 6-8 romain lettuce leaves, rinsed and dried
- vegan sour cream or tahini for drizzling
- In a medium bowl, whisk together ketchup, vinegar, agave, liquid aminos, olive oil, mustard, smoked paprika, onion powder, and garlic. Set aside.
- In a medium bowl, add avocado, pineapple, red onion, cilantro, lime juice, red pepper flakes, and salt. Lightly fold together. Be careful not to mash up your avocado. Set aside.
- In a cast iron skillet, on medium heat, heat your oil. Add in your chickpeas. Stir occasionally, lightly browning. When they are a little crispy and golden brown, add in your BBQ sauce. Stir and let thicken. This usually takes three to five minutes. Take off the heat.
- Lay out your lettuce leaves on a platter. Fill each with a couple spoonfuls of chickpeas then a spoonful of your salsa. Drizzle with vegan sour cream or tahini (if too thick for drizzling, cut with a little water).
If you give this recipe a try, take a photo and tag #crueltyfreefamily and/or #pleasepassthepeace. We are so excited to see your recreations!