Spicy Buffalo Chickpea Wraps

DRESSING + SALAD

90 g hummus (or store-bought)

1 1/2 - 2 tbsp maple syrup (plus more to taste)

1 small lemon, juiced (1 small lemon yields ~2 Tbsp or 30 ml)

1-2 tbsp hot water (to thin)

1 head romaine lettuce (or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped)

BUFFALO CHICKPEAS

1 425g can chickpeas (rinsed, drained and dried)

1tbsp coconut oil (or sub grape seed or olive oil)

4 tbsp hot sauce (e.g. Franks Buffalo wing sauce)

1/4 tsp garlic powder (or sub 1 minced garlic clove per 1/4 tsp powder)

1 pinch sea salt

FOR SERVING

3-4 vegan-friendly flour tortillas, pita, or flatbread

red onion, diced (optional)

baby tomatoes, diced (optional)

ripe avocado, thinly sliced (optional)

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.

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

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.

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.

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

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).

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.

Print Options:

Spicy Buffalo Chickpea Wraps