Buffalo Chickpea Wrap
Spice up chickpea salad with this buffalo chickpea wrap loaded with veggies and dressed in a mild vegan buffalo dressing. Served cold or grilled in a skillet, this buffalo chickpea salad can be eaten in a wrap, in a bowl, with a fox, in a box.... it can be eaten in so many different ways!
Servings: 6 servings
Calories: 301kcal
Ingredients
Buffalo Chickpea Salad
- 15 ounces chickpeas garbanzo beans, drained, rinsed, and slightly mashed
- ½ cup red onion diced
- ½ cup red bell pepper diced
- ½ cup celery diced
- ½ cup carrots diced
- ¼ cup parsley
Other Wrap Ingredients
- Lavash bread or wrap of choice
- Green of choice I used power greens; a combination of kale, collard greens, spinach, and arugula
Vegan Buffalo Sauce
- ¼ cup raw cashews soaked overnight in water, and drained (or substitute white beans for a nut-free option)
- ½ cup water
- 2 teaspoons apple cider vinegar
- ½ cup cayenne pepper hot sauce I used Noble Made by New Primal
- 1 ½ Tablespoon pure maple syrup or date syrup
- 1 Tablespoon tamari or soy sauce
- 1 teaspoon lime juice
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
Alternative Vegan Buffalo Sauce Option
- ½ cup Vegan Cashew mayo or vegan mayo of choice
- ¼ cup Buffalo Sauce of Choice
Instructions
Buffalo/Mayo Sauce
- Combine ½ cup vegan buffalo sauce and ½ cup vegan mayo and stir. Set aside or refrigerate until ready to use.
Buffalo Chickpea Salad
- Drain and rinse the chickpeas.
- Place drained and rinsed chickpeas in a food processor or use a fork and mash lightly, leaving some chickpeas whole; do not over-mash. If using a food processor, pulse rather than blend.
- Transfer the chickpeas to a large bowl.
- Add the diced vegetables and pour the dressing over the top. Stir to combine.
- Refrigerate until ready to use.
Buffalo Chickpeas Wrap
- Lay a lavash wrap or wrap of choice on a flat surface.
- Now, spread buffalo chickpea salad in an even layer on one-half of the lavash bread.
- Then, on the other side, add greens of choice or any other desired vegetables.
- Next, roll starting with the end with the greens end toward the chickpea salad, ending at the chickpea salad end, which will serve as glue to hold the wrap together.
- Cut in half and serve or grill in a skillet for a hot sandwich.
- If cooking, use a non-stick skillet on medium-low heat for approximately 5 minutes on each side or until golden brown. Then cut it in half.
Notes
- Do not over-mash the chickpeas. Pulse them in the food processor or use a fork to mash them, but the texture should be chunky, not thin.
- Dice the vegetables small, so they blend in the salad well.
- Add small amounts first and adjust to personal preference when using any spice sauce or spice.
- Buffalo chickpea salad lasts 5 days in the refrigerator.
- I do not recommend freezing chickpeas salad.
Nutrition
Calories: 301kcal | Carbohydrates: 30g | Protein: 8g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 427mg | Potassium: 416mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2553IU | Vitamin C: 37mg | Calcium: 60mg | Iron: 3mg