• 90ghummus (or store-bought)
• 11/2 - 2 tbsp maple syrup (plus more to taste)
• 1small lemon, juiced (1 small lemon yields ~2 Tbsp or 30 ml)
• 1-2 tbsp hot water (to thin)
• 1head romaine lettuce (or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped)
• 1425g can chickpeas (rinsed, drained and dried)
• 1tbsp coconut oil (or sub grape seed or olive oil)
• 4tbsphot sauce (e.g. Franks Buffalo wing sauce)
• 1/4 tsp garlic powder (or sub 1 minced garlic clove per 1/4 tsp powder)
• 1pinch sea salt
• 3-4 vegan-friendly flour tortillas, pita, or flatbread
• red onion, diced (optional)
• baby tomatoes, diced (optional)
• ripe avocado, thinly sliced (optional)

Instructions

1. 1

   Make dressing by adding hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water (if required) until thick but pourable.

2. 2

   Taste and adjust flavour as needed, then add romaine lettuce or kale, and toss. Set aside.

3. 3

   To make chickpeas, add drained, dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce, garlic powder, and a pinch of salt - toss to combine/coat.

4. 4

   Heat a metal or cast-iron frying pan 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. 5

   Once chickpeas are hot and slightly dried out, remove from heat and add remaining 1 Tbsp hot sauce. Stir to combine. Set aside.

6. 6

   To assemble, top each wrap with a generous portion of the dressed romaine salad, and top with a few spoons of buffalo chickpeas and a sprinkle of diced tomatoes, avocado, and onion (optional).

7. 7

   Serve immediately. Store leftovers separately in the refrigerator up to 3 days, though best when fresh. You can enjoy the buffalo chickpeas cold, room temperature or heated up.