Description
Enjoy flavorful buffalo chickpea wraps, packed with spicy chickpeas, fresh greens, and a creamy hummus dressing. A satisfying plant-based option.
Ingredients
Scale
- 1/3 cup hummus
- 1 1/2 to 2 tablespoons maple syrup, plus additional to taste
- Juice of 1 small lemon (approximately 2 tablespoons)
- 1 to 2 tablespoons hot water, as needed for thinning
- 1 (15-ounce) can chickpeas, thoroughly rinsed, drained, and dried
- 1 tablespoon coconut oil, grapeseed oil, or olive oil
- 4 tablespoons hot sauce, divided
- 1/4 teaspoon garlic powder
- 1 pinch sea salt
- 1 head romaine lettuce, cleaned, large stems removed, and roughly chopped (alternatively, use 1 bundle kale)
- 3 to 4 vegan-friendly flour tortillas, pita bread, or flatbread
- 1/4 cup diced red onion (optional)
- 1/4 cup diced baby tomatoes (optional)
- 1/4 ripe avocado, thinly sliced (optional)
Instructions
- In a mixing bowl, combine hummus, maple syrup, and fresh lemon juice. Whisk vigorously until the ingredients are thoroughly emulsified. Gradually incorporate hot water, adding one tablespoon at a time, until the dressing achieves a smooth, pourable yet thick consistency.
- Evaluate the dressing’s flavor profile and adjust seasonings, such as additional maple syrup or lemon juice, as desired. Introduce the prepared romaine lettuce or kale into the bowl with the dressing and gently toss until all greens are uniformly coated. Set aside.
- Transfer the rinsed, drained, and dried chickpeas to a separate mixing bowl. Add coconut oil, 3 tablespoons of the hot sauce, garlic powder, and a pinch of sea salt. Toss comprehensively to ensure the chickpeas are evenly coated with the seasoning mixture.
- Heat a metal or cast-iron skillet over medium heat until sufficiently hot. Introduce the seasoned chickpeas to the skillet and sauté for 3 to 5 minutes. During this process, gently mash a portion of the chickpeas with the back of a spoon to create a varied texture.
- Once the chickpeas are thoroughly heated and exhibit a slightly dried exterior, remove the skillet from the heat. Stir in the remaining 1 tablespoon of hot sauce until it is completely incorporated. Set aside the finished buffalo chickpeas.
- To construct each wrap, spread a generous portion of the dressed romaine salad onto a tortilla, pita, or flatbread. Top with approximately 1/4 cup of the prepared buffalo chickpeas. Optionally, garnish with a sprinkle of diced tomatoes, sliced avocado, and/or diced red onion.
- Serve the assembled wraps immediately to enjoy them at their peak freshness. For any leftovers, store the buffalo chickpeas and dressed greens separately in airtight containers in the refrigerator for up to 3 days. The buffalo chickpeas can be savored cold, at room temperature, or gently reheated.
Notes
- Leftovers can be stored in the refrigerator for up to 3 days.
- Buffalo chickpeas can be enjoyed cold or reheated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Spicy Buffalo Chickpea Wraps, Vegan Wraps, Chickpea Recipes