Ingredients
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1 (15 oz) can chickpeas, drained and rinsed
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1/4 cup buffalo hot sauce (like Frank’s RedHot)
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2 tbsp vegan mayonnaise (or mashed avocado)
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1 stalk celery, finely diced
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2 tbsp red onion, finely diced
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1 tbsp fresh lemon juice
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Salt and pepper to taste
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4 large tortillas or wraps (gluten-free if needed)
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2 cups fresh spinach or romaine lettuce
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Optional additions: shredded carrot, sliced avocado, fresh cilantro
Instructions
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In a medium bowl, use a potato masher or fork to mash the chickpeas until they are broken down but still chunky.
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Add the buffalo sauce, vegan mayonnaise, and lemon juice to the bowl. Stir until everything is well combined.
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Fold in the diced celery and red onion. Season with salt and pepper to taste.
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To assemble the wraps, lay a tortilla flat. Place a handful of spinach in the center of the tortilla.
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Spoon a generous amount of the buffalo chickpea mixture over the spinach.
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Add any optional toppings like shredded carrot or avocado.
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Fold the sides of the tortilla inward, then tightly roll it up from the bottom. Slice in half and serve immediately.
Notes
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Make Ahead: The buffalo chickpea salad filling can be stored in an airtight container in the refrigerator for up to 4 days. Assemble wraps just before eating for the best texture.
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Spice Level: Adjust the amount of buffalo sauce to your preferred spice level. For a milder version, mix the buffalo sauce with an equal part of vegan mayo or yogurt.
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No Mayo: For an oil-free option, substitute the vegan mayo with mashed avocado or simply omit it. You may need a touch more buffalo sauce.
- Prep Time: 20
- Category: Lunch, Main Course
- Method: No-Cook, Mashing, Assembling
- Cuisine: American
- Diet: Vegan