Spicy Buffalo Chickpea Wraps

• Vegan

• Produce

  • 1 15-ounce (425 g can Chickpeas
  • 1/4 tsp Garlic powder
  • 1 Lemon, Small
  • 1 head Romaine lettuce or 1 bundle kale

• Condiments

  • 4 tbsp Hot sauce
  • 3/8 cup Hummus
  • 1 1/2 tbsp Maple syrup

• Baking & Spices

  • 1 pinch Sea salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Bread & Baked Goods

  • 3 Friendly flour tortillas, vegan

• Liquids

  • 1 thin tbsp Water to, Hot

Found on minimalistbaker.com

Description

Ingredients

• 1/4 cup + 2 Tbsp (90 g) hummus
• 1 1/2 - 2 Tbsp (37-45 ml) maple syrup, plus more to taste
• 1 small lemon, juiced (2 Tbsp or 30 ml)
• Hot water to thin (1-2 Tbsp or 15-30 ml)
• 1 head romaine lettuce or 1 bundle kale, cleaned, large stems removed, roughly chopped
• 1 15-ounce (425 g) can chickpeas, rinsed, drained and dried (~ 1 1/4 cups when drained)
• 1 Tbsp (15 ml) coconut oil (or sub grape seed or olive oil)
• 4 Tbsp (45-60 ml) hot sauce*, divided (I used Louisiana’s Pure Crystal Hot Sauce)
• 1/4 tsp garlic powder (or sub 1 garlic clove, minced)
• pinch sea salt
• 3-4 vegan-friendly flour tortillas, pita, or flatbread
• optional: 1/4 cup red onion, diced
• optional: 1/4 cup baby tomato, diced
• optional : 1/4 ripe avocado, thinly sliced

Directions

• Make dressing by adding hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until thick but pourable.
• Taste and adjust flavor 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 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 (see photo).
• 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 1/4 cup buffalo chickpeas and a sprinkle of diced tomatoes, avocado, and/or 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.

Nutrition