Description
These bold and flavorful vegan wraps are loaded with hot-sauced chickpeas, crunchy greens, and a creamy hummus dressing. Ready in just 30 minutes!
Ingredients
Dressing + Salad:
1/3 cup hummus (or store-bought)
1 1/2 – 2 tablespoons maple syrup (plus more to taste)
1 small lemon, juiced (~2 tablespoons)
1–2 tablespoons hot water (to thin)
1 head romaine lettuce (or 1 bunch kale, cleaned and chopped)
Buffalo Chickpeas:
1 (15-ounce) can chickpeas (rinsed, drained, towel-dried)
1 tablespoon coconut oil (or grape seed or olive oil)
4 tablespoons hot sauce (divided)
1/4 teaspoon garlic powder (or 1 minced garlic clove)
1 pinch sea salt
For Serving:
3–4 vegan flour tortillas, pita, or flatbread
1/4 cup red onion, diced (optional)
1/4 cup baby tomatoes, diced (optional)
1/4 ripe avocado, thinly sliced (optional)
Instructions
Make Dressing: In a bowl, whisk together hummus, maple syrup, and lemon juice. Add hot water to thin until pourable. Taste and adjust flavor as needed.
Prepare Salad: Add chopped romaine or kale to the dressing and toss well. Set aside.
Prepare Chickpeas: In a bowl, combine chickpeas, coconut oil, 3 tablespoons hot sauce, garlic powder, and salt. Toss to coat.
Cook Chickpeas: Heat a skillet over medium heat. Add chickpeas and sauté for 3–5 minutes, gently mashing some for texture.
Finish Chickpeas: Remove from heat, add remaining 1 tablespoon hot sauce, and stir to coat.
Assemble Wraps: Place dressed greens on each wrap, add 1/4 cup buffalo chickpeas, and top with diced tomatoes, onion, or avocado (if using).
Serve: Enjoy immediately. Store leftovers separately in the fridge for up to 3 days.
Notes
Use any hot sauce you prefer—Louisiana-style works best.
Chickpeas can be served warm, cold, or at room temperature.
Not freezer-friendly, but great for short-term meal prep.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Entrée, Snack
- Method: Sauté + Wrap
- Cuisine: Vegan
