Name: Spicy Buffalo Chickpea Wraps
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 0.33 cup hummus ((or store-bought)); 1.75 tbsp maple syrup ((plus more to taste)); 1 small lemon, juiced ((1 small lemon yields ~2 tbsp or 30 ml)); 1.5 tbsp hot water ((to thin)); 1 head romaine lettuce ((or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped)); 1 can chickpeas ((rinsed, drained and dried on a towel // ~1 1/4 cups per can when drained)); 1 tbsp coconut oil ((or sub grape seed or olive oil)); 4 tbsp hot sauce ((DIVIDED // I used Louisiana’s Pure Crystal Hot Sauce)); 0.25 tsp garlic powder ((or sub 1 minced garlic clove per 1/4 tsp powder)); 1 pinch sea salt; 3 wraps flour tortillas ((vegan-friendly, pita, or flatbread)); 0.25 cup red onion, diced ((optional)); 0.25 cup baby tomato, diced ((optional)); 0.25 ripe avocado, thinly sliced ((optional))

Instructions

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1

Make dressing by adding hummus (0.33 cup), maple syrup (1.75 tbsp), and lemon, juiced (1 small) to a mixing bowl and whisking to combine. Add hot water (1.5 tbsp) until thick but pourable.
2

Taste and adjust flavor as needed, then add romaine lettuce (1 head), and toss. Set aside.
3

To make chickpeas, add drained, towel-dried chickpeas (1 can) to a separate mixing bowl. Add coconut oil (1 tbsp), hot sauce (3 tbsp), garlic powder (0.25 tsp), and sea salt (1 pinch) - 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 add remaining hot sauce (1 tbsp). Stir to combine. Set aside.
6

To assemble, top each wrap with a generous portion of the dressed romaine salad, and top with buffalo chickpeas (0.25 cup) and a sprinkle of red onion, diced (0.25 cup), baby tomato, diced (0.25 cup), and/or avocado, thinly sliced (0.25 ripe) (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, room temperature, or heated up.