The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chickpea Larb Lettuce Cups with Brown Rice & Pickled Avocado Salad
This twist on a traditional larb stars chunky chickpeas and fluffy basmati rice, coated in a sticky & sweet hoisin sauce. Stuff into crunchy lettuce cups and serve alongside a vibrant pickled salad, bursting with bright radishes and creamy avocado!
Ready in 20
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tsp sesame seeds (use half) (Sesame)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 1 onion (use half)
- 250g steamed wholegrain & wild basmati (use half) (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 3 tbsp hoisin sauce (use half) (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 2 little gem lettuce
- 1 avocado (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 2 radish
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 665
Protein: 21g
Carbs: 51g
Fat: 30g
Ingredients
- 1 tsp sesame seeds (Sesame)
- 2 little gem lettuce
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp maple syrup (maple syrup(100%))
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 3 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 250g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 radish
- 1 avocado
- 230g chickpeas (Chickpeas, water, salt)
- 1 onion
Nutritional Information
Calories: 637
Protein: 19g
Carbs: 48g
Fat: 30g
Chickpea Larb Lettuce Cups with Brown Rice & Pickled Avocado Salad
This twist on a traditional larb stars chunky chickpeas and fluffy basmati rice, coated in a sticky & sweet hoisin sauce. Stuff into crunchy lettuce cups and serve alongside a vibrant pickled salad, bursting with bright radishes and creamy avocado!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium bowl & a sieve
Get started
- Finely dice the onion. Drain and rinse the chickpeas
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the chickpeas to the pan and cook for 2 mins
Build the pickled salad
- Meanwhile, dice the avocado into 2cm chunks. Thinly slice the radishes
- To the medium bowl, add the avocado, radish, rice vinegar and 1 tsp olive oil. Season with salt and pepper, toss to combine and set aside
Cook the rice
- Add the rice to the onion pan and break it up with a wooden spoon. Add the hoisin, tamari, maple syrup, ginger & garlic paste and a splash of water. Cook for 2-3 mins, until piping hot. Season with salt and pepper to taste. Remove from the heat
Finish & plate up
- Trim the lettuce and carefully separate as many big leaves as you can. Thinly slice the remaining lettuce and toss through the pickled salad
- Arrange the lettuce leaves on your plates and fill with the hoisin chickpea rice
- Serve the pickled salad alongside. Sprinkle over the sesame seeds to finish
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