2 tbsp coconut oil

4 scallions, finely sliced

3 cloves garlic, minced

2 tbsp fresh ginger, grated

37g cashews, finely chopped

37g almonds, chopped

375g mushrooms, chopped

2 x (400g) tin chickpeas, drained and rinsed

175ml tamari

2 tsp sesame oil

1 long red chilli, sliced

8 leaves cos lettuce

10g coriander, leaves picked


In a large frying pan, heat the coconut oil. Add the scallions, garlic, ginger, cashews and almonds. Cook for about 3 minutes. Add the mushrooms and cook for another 5 minutes. Next, add the chickpeas and mash them up a little bit with a wooden spoon. Add the tamari, sesame oil and chilli and heat through for another 3 minutes. Spoon the mixture into the individual lettuce leaves and garnish with coriander


Calories: 363 Protein: 16 Carbs: 23 Fat: 26g