Easy, protein-packed wraps made with mashed chickpeas, creamy avocado, and spicy buffalo yogurt dressing. A perfect 15-minute vegetarian lunch idea!

For the salad:

1 (15-ounce) can chickpeas, rinsed and drained

1 stalk celery, diced

½ cup shredded carrot (from 1 medium carrot)

¼ cup diced cilantro

2 tablespoons finely diced red onion

For the dressing:

¼ cup plain yogurt

3–4 tablespoons buffalo sauce (adjust to taste)

For the wraps:

3 (8-inch) tortillas of choice

1 avocado, sliced

2–3 cups fresh spinach

Sliced red onion

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In a large bowl, mash most of the chickpeas using a fork or potato masher.

Stir in celery, shredded carrot, cilantro, and red onion.

Add yogurt and buffalo sauce to the bowl, mixing to evenly coat all ingredients. Adjust seasonings if desired.

To assemble each wrap, place a tortilla on a plate, add ⅓ of the chickpea salad, top with spinach, avocado slices, and extra red onion.

Fold the wrap like a burrito, tucking in the ends. Cut in half if desired and serve.

Store leftover salad in an airtight container in the fridge for 5–7 days.

To reduce heat, use a mild buffalo sauce; for extra spice, use a hot one.

Make it gluten-free by using certified gluten-free tortillas.

Great for meal prep: the chickpea salad keeps well in the fridge for up to a week.

Customize with extra veggies like shredded cabbage or sliced cucumbers.