I was at Costco once and they had two-packs of Primal Kitchen Buffalo sauce on sale (this isn’t an ad). I bought it because we love spicy food and the ingredients were decent and vegan. However, I had no idea what to do with it, so it sat on my pantry shelf for a long time.
We are big fans of chickpea salad around here, so I created a buffalo chickpea salad for sandwiches and wraps. It is crazy good! The crunch of the celery and onions, the flavors of cilantro, green onion and the heat of the buffalo sauce. I’m not ready to go back to regular chickpea salad sandwiches any time soon!
In a small wrap with one small whole wheat tortilla and 1/2 cup chickpeas, you’d get 13 grams of protein. However, I’d eat at least two of those so that’s 26 grams of protein in two small wraps. For adequate protein intake, 20 grams of protein per meal is sufficient for the average sized adult. A half cup of chickpeas also provides 6.5 grams of fiber which is really beneficial, along with micronutrients and phytochemicals galore. Chickpeas are so versatile and affordable, that this wrap just makes a lot of sense!
You might also enjoy this recipe for Curried Chickpea Salad Sandwiches, and you can find my regular chickpea salad recipe in my children’s cookbook, Plant-Based Cooking for Kids!
If you try these wraps (and you really should!), please come back and leave a review!
Buffalo Chickpea Salad Wraps
Ingredients
Buffalo Sauce
- 2 TBSP tahini
- 2 TBSP lemon juice
- 1/3 cup buffalo sauce (I like the Primal Kitchen brand)
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Chickpea Salad
- 2 cans chickpeas (or 3 cups cooked chickpeas)
- 1/3 cup chopped cilantro
- 3 single green onions, sliced
- 1/3 cup chopped red onion
- 1/2 cup chopped celery
Wraps
- 4-6 tortillas (or bread for sandwiches, or lettuce for lettuce wraps)
- sliced or mashed avocado (optional)
- lettuce leaves or spring mix
Instructions
- In a large bowl, stir together the tahini, lemon juice, buffalo sauce, garlic powder, and pepper. Taste and add salt if you feel it needs it (this wrap can get very high in sodium with the buffalo sauce and tortilla, so I don't include it).
- Add the chickpeas and mash some of them with a fork against the sides of the bowl.
- Stir in the cilantro, green onions, red onion, and celery.
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