The thing I like most about this recipe is the simplicity. Just toss some chickpeas with buffalo sauce, add a few seasonings and cook for 5 minutes, wrap with veggies and you are ready to dig in.
Ingredients
Buffalo Chickpeas:
1 can or 2 cups of cooked chickpeas (drained and rinsed)
4 tablespoons of buffalo hot sauce (I used a mild and sweet kind)
½ teaspoon of garlic powder
Salt and pepper to taste
Extras:
Whole wheat tortillas
Romaine lettuce
Thinly sliced red cabbage
Thinly sliced cucumbers
Preparation
Add chickpeas, 3 tablespoons of the hot sauce , garlic powder, and a pinch of salt and pepper to a bowl and stir to combine and evenly coat chickpeas.Heat a nonstick pot over medium heat. Once hot, add chickpeas and sauté for 3-5 minutes, mashing a few chickpeas as they soften.
Once chickpeas are hot and slightly dried out, remove from heat and add remaining 1 tablespoon of hot sauce. Stir to combine.
Assemble the wraps by adding lettuce, shredded purple cabbage, cucumber, buffalo chickpeas and a drizzle of ranch to each whole wheat tortilla. Fold and enjoy.
Recipe origin: