Ingredients:
-2 TBSP Hummus
-2 TBSP Maple Syrup
-2 TBSP Lemon Juice
-1 Head of Romaine Lettuce (or Kale)
-15 Ounce Can of Chickpeas
-1 TBSP Olive Oil
-4 TBSP Hot Sauce (Recommended Brand: Sriracha)
-1/4 Cup Garlic Powder
-Pinch of Salt
-3-4 Lavash Wraps
-1/4 cup Red Onion
-1/4 Cup Grape Tomatoes
-1/4 Cup Avocado
Directions:
1. To make the dressing: combine hummus, maple syrup, and lemon juice into a mixing bowl and whisk together. Add hot water until dressing is thick but pourable. (Taste and adjust flavor as needed)
2. In a large bowl, add romaine lettuce (or kale) and toss. Set aside.
3. To make chickpeas: add drained, dried chickpeas to a separate mixing bowl. Add coconut oil, 3 TBPS hot sauce, garlic powder & a pinch of salt - toss to combine/coat.
4. Heat a metal or cast-iron skillet over medium heat. Once hot, add chickpeas and sauté for 3-5 minutes, mashing a few chickpeas gently with a spoon to create texture.
5. Once chickpeas are hot and slightly dried out, remove from heat and place in a separate mixing bowl. Once transferred, add the remaining 1 TBSP hot sauce to the chickpeas. Set aside.
6. To assemble, top each wrap with a generous portion of the dressed romaine salad, about a 1/4 of a cup of buffalo chickpeas, diced tomatoes, avocado, and/or onion (optional).
7. Serve immediately. Store leftovers separately in the refrigerator up to 3 days, though best when fresh. You can enjoy the buffalo chickpeas cold, at room temperature, or heated up.
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