Spicy Chickpea Ssam Wraps

• 160 g chickpeas, drained and rinsed — Canned chickpeas, drained and rinsed
• 130 g cooked brown rice — Cooked long-grain brown rice
• 90 g romaine, separated into 6 leaves — Raw romaine lettuce
• 80 g cucumber, matchsticks — Cucumber with peel
• 60 g carrots, matchsticks — Raw carrots
• 50 g vegan prepared kimchi — Prepared vegan napa cabbage kimchi
• 14 g gochujang — Gochujang
• 12 g natural peanut butter — Natural peanut butter
• 8 g rice vinegar — Unseasoned rice vinegar

Method

1. 1Measure ingredients: Make the spicy chickpeasMeasure chickpeas, gochujang, peanut butter, and rice vinegar using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Make the spicy chickpeasLightly crush half the chickpeas and fold all chickpeas with gochujang, peanut butter, vinegar, and 15 g water.1 minLook for: The filling clings together while whole chickpeas remain visible.Safety: Use an intact can, rinse chickpeas, and declare peanut, soy, and wheat.
3. 3Prepare the fillingsSeparate and dry the romaine leaves, fluff the chilled brown rice.Look for: The ingredients are fully prepared and ready for the next action.
4. 4Cut the cucumberCut the cucumber and carrots into matchsticks, and drain excess liquid from the kimchi.2 minLook for: Leaves are dry and every filling is free of pooled liquid.Safety: Use vegan kimchi and rice cooled promptly after cooking.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Build six wrapsDivide rice, spicy chickpeas, cucumber, carrot, and kimchi among six leaves.2 minLook for: Each leaf bends around the filling without tearing.Safety: Serve immediately or pack leaves separately.