Buffalo Chickpea Salad Wraps
This spicy, satisfying chickpea salad hits the spot and is quick and perfect for a day you don't want to cook!
Servings 4 large 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.
