Buffalo Chickpea Pinwheels with Vegan Blue Cheese

• Vegan

• Produce

  • 3 cups Chickpeas
  • 1 tsp Garlic powder
  • 1/3 cup Green onions

• Refrigerated

  • 1/4 block Tofu, extra firm

• Condiments

  • 3 tbsp Hot sauce
  • 1 tsp Lemon juice
  • 1 tsp Tahini
  • 3 tbsp Vegan butter
  • 1 cup Vegan mayonnaise

• Baking & Spices

  • 1 Salt/pepper

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

• Bread & Baked Goods

  • 1 Spinach tortillas

Found on neuroticmommy.com

Description

Ingredients

• 3 cups chickpeas
• 3 tbsp hot sauce
• 3 tbsp vegan butter
• 1/3 cup green onions
• salt/pepper to taste
• spinach tortillas
• 1 cup vegan mayonnaise
• 1/4 block extra firm tofu
• 1 tsp tahini
• 1 tsp lemon juice
• 1 tsp apple cider vinegar
• 1 tsp garlic powder

Directions

• Buffalo Chickpea Pinwheels Cook chickpeas until warm. Drain and place chickpeas into a large bowl or food processor. To make the buffalo sauce, melt butter and whisk together with hot sauce. The more hot sauce the spicier it will be. Adjust taste to your liking. If using a processor, add all ingredients and pulse until desired mashed consistency. If not using a processor, mash chickpeas up with a fork then mix in all other ingredients until well incorporated. Take a spinach tortilla and place a heaping amount of the chickpea mixture and spread it all over the wrap. Add in more green onions, salt/pepper, and vegan blue cheese to your liking. Roll up and cut into 1 or 2 inch thick pinwheels. Serve with vegan blue cheese and Enjoy! Vegan Blue Cheese In a medium bowl mix all ingredients (except tofu) well. Drain the 1/4 block of tofu. Crumble it with your hands and fold into mixture. Season with salt/pepper and a dash more of garlic powder. Top with green onions if desired.