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Writer's picturelifelongvegangirl

Spicy Buffalo Chickpea Wrap

Updated: Jul 11, 2020

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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