SPICY BUFFALO CHICKPEA WRAPS , By .
30-minute Buffalo Chickpea Wraps requiring only 10 ingredients! Spicy chickpeas, crunchy vegetables, and a creamy hummus dressing.
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4 Servings
• 1/3 cup hummus (or store-bought)
• 1 1/2 - 2 Tbsp maple syrup (plus more to taste)
• 1 small lemon, juiced (1 small lemon yields 2 Tbsp or 30 ml)
• 1-2 Tbsp hot water (to thin)
• 1 head romaine lettuce (or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped)
• BUFFALO CHICKPEAS
• 1 15-ounce can chickpeas (rinsed, drained and dried // 1 1/4 cups per can when drained)
• 1 Tbsp coconut oil (or sub grape seed or olive oil)
• 4 Tbsp hot sauce* (divided // I used Louisiana’s Pure Crystal Hot Sauce)
• 1/4 tsp garlic powder (or sub 1 minced garlic clove per 1/4 tsp powder)
• 1 pinch sea salt
• FOR SERVING
• 3-4 vegan-friendly flour tortillas, pita, or flatbread
• 1/4 cup red onion, diced (optional)
• 1/4 cup baby tomato, diced (optional)
• 1/4 ripe avocado, thinly sliced (optional)
• Make dressing by adding hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until thick but pourable.
• Taste and adjust flavor as needed, then add romaine lettuce or kale, and toss. Set aside.
• To make chickpeas, add drained, dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce (amount as original recipe is written // adjust if altering batch size), garlic powder, and a pinch of salt - toss to combine/coat.
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Read More this full recipes at SPICY BUFFALO CHICKPEA WRAPS
30-minute Buffalo Chickpea Wraps requiring only 10 ingredients! Spicy chickpeas, crunchy vegetables, and a creamy hummus dressing.
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4 Servings
INGREDIENTS:
• 1/3 cup hummus (or store-bought)
• 1 1/2 - 2 Tbsp maple syrup (plus more to taste)
• 1 small lemon, juiced (1 small lemon yields 2 Tbsp or 30 ml)
• 1-2 Tbsp hot water (to thin)
• 1 head romaine lettuce (or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped)
• BUFFALO CHICKPEAS
• 1 15-ounce can chickpeas (rinsed, drained and dried // 1 1/4 cups per can when drained)
• 1 Tbsp coconut oil (or sub grape seed or olive oil)
• 4 Tbsp hot sauce* (divided // I used Louisiana’s Pure Crystal Hot Sauce)
• 1/4 tsp garlic powder (or sub 1 minced garlic clove per 1/4 tsp powder)
• 1 pinch sea salt
• FOR SERVING
• 3-4 vegan-friendly flour tortillas, pita, or flatbread
• 1/4 cup red onion, diced (optional)
• 1/4 cup baby tomato, diced (optional)
• 1/4 ripe avocado, thinly sliced (optional)
INSTRUCTIONS:
• Make dressing by adding hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until thick but pourable.
• Taste and adjust flavor as needed, then add romaine lettuce or kale, and toss. Set aside.
• To make chickpeas, add drained, dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce (amount as original recipe is written // adjust if altering batch size), garlic powder, and a pinch of salt - toss to combine/coat.
• . . .
• . . .
Read More this full recipes at SPICY BUFFALO CHICKPEA WRAPS
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