Dou Dou (豆豆)
These sweet and spicy chili chickpea lettuce wraps are the perfect light lunch — smoky roasted chickpeas, fresh mango, and crunchy vegetables wrapped in cool butter lettuce cups.
这款甜辣风味的辣椒鹰嘴豆生菜包是完美的清爽午餐——烟熏烤鹰嘴豆、新鲜芒果和爽脆蔬菜包裹在清凉的奶油生菜中。
📹 Watch the Recipe
Recipe by Yeung Man Cooking. Watch the full video on YouTube:
🥘 Why This Recipe Works
This recipe is a celebration of textures and colors — the smoky roasted chickpeas with their crisp exterior and tender interior, the juicy sweetness of ripe mango, the crunch of fresh carrots, and the cool refreshing lettuce cups. Every bite is a harmonious blend of sweet, spicy, and savory flavors that come together in the most delightful way.
What makes this dish so special is its versatility. It works as a quick weekday lunch, a party appetizer, or a meal-prep option for the week ahead — the components can be prepped in advance and assembled in minutes when you’re ready to eat. It’s proof that plant-based eating doesn’t have to be complicated or time-consuming.
🌶️ 10 ingredients, one sheet pan, 30 minutes — a stunning plant-based meal that’s as beautiful as it is delicious.
🛒 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Canned chickpeas (鹰嘴豆罐头) | 400 ml | 1 can, rinsed and drained |
| Chili oil (辣椒油) | 2 tbsp | Homemade or store-bought |
| Maple syrup (枫糖浆) | 2 tbsp | Or agave nectar |
| Smoked paprika (烟熏辣椒粉) | 1 tsp | |
| Red onion (红洋葱) | ½ | Finely diced |
| Green onions (葱) | 2 stalks | Finely chopped |
| Carrot (胡萝卜) | 1 small | Cut into thin matchsticks |
| Ripe mango (芒果) | 2 | Ataulfo or red mango, diced |
| Cilantro (香菜) | 1 small bunch | Coarsely chopped |
| Boston lettuce (波士顿生菜) | 1 head | Leaves separated, washed and dried |
| Salt and pepper (盐和胡椒) | To taste |
👨🍳 Instructions
Step 1: Roast the Chickpeas
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- Rinse and drain the canned chickpeas thoroughly, then pat them dry with a kitchen towel.
- In a mixing bowl, toss the chickpeas with chili oil, maple syrup, smoked paprika, a pinch of salt, and fresh cracked pepper until evenly coated.
- Spread the chickpeas in a single layer on the prepared baking tray and roast for 20 minutes, until golden and slightly crispy on the outside.
Step 2: Prep the Vegetables and Mango
- Finely dice half a red onion — the smaller the better for a subtle sweetness in every bite.
- Finely chop two green onions, using both the white and green parts.
- Slice one small carrot into thin matchsticks (julienne), taking care to keep them uniform for even texture.
- Coarsely chop a small bunch of cilantro, stems included for extra flavor.
- Peel and dice two ripe mangoes into small cubes. Ataulfo mangoes are ideal for their honey-like sweetness.
Step 3: Combine the Fresh Salsa
- Place all the prepped vegetables and mango in a large mixing bowl.
- Add a pinch of salt and fresh cracked pepper to taste.
- Toss gently to combine, allowing the colors and aromas to mingle.
Step 4: Assemble the Lettuce Cups
- Wash and dry the Boston lettuce, carefully separating the large outer leaves — these will serve as your cups.
- Spoon a generous portion of the vegetable-mango salsa onto each lettuce leaf.
- Top with the warm roasted chickpeas.
- Serve immediately and enjoy the burst of colors, textures, and flavors in every bite!
💡 Tips & Substitutions
| Problem | Solution |
|---|---|
| No chili oil on hand? | Substitute 1 tbsp sriracha mixed with 1 tbsp toasted sesame oil for a similar kick. |
| Mango not in season? | Diced apple, pear, or bell pepper will add the sweetness and crunch you’re looking for. |
| Want more protein? | Add a handful of edamame or cubed baked tofu to the salsa mix. |
| Meal-prepping for the week? | Store the roasted chickpeas, salsa, and lettuce separately — assemble only when ready to eat to keep the lettuce crisp. |
📊 Nutrition
Per serving (serves 3-4): ~380 calories | 14g protein | 48g carbohydrates | 12g fiber | 14g fat | Rich in vitamin C, vitamin A, iron, and antioxidants.
Ingredients
Method
Notes
🌱 Why This Dish — 文化背景
This fusion recipe represents the beautiful evolution of plant-based Chinese cooking in the diaspora. Yeung Man Cooking, led by Hong Kong-born Canadian chef Wil Yeung, creates recipes that honor the flavors of Cantonese heritage while embracing global plant-based ingredients. The sweet-spicy balance of chili oil and maple syrup echoes the classic honey-garlic glaze found in many Cantonese dishes, while the fresh lettuce wrap format draws inspiration from san choy bow (生菜包), a beloved Cantonese classic where seasoned fillings are scooped into crisp lettuce cups.
In Buddhist Chinese vegetarian cooking (斋菜), lettuce symbolizes freshness and vitality. The practice of wrapping fillings in leaves is deeply rooted in the Chinese culinary philosophy of balance — combining hot and cool, soft and crunchy, mild and pungent for a harmonious dining experience. This dish, though modern in its ingredient choices, carries forward that ancient wisdom: yīn yáng hé xié (阴阳和谐), the harmony of opposites on a single plate.
Chickpeas themselves have a growing place in modern Chinese cooking, prized for their creamy texture and ability to absorb bold flavors. Here, they stand in for the traditional minced mushroom or tofu filling, proving that plant-based innovation and Chinese culinary tradition can beautifully coexist.
