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Buffalo Chickpea Wrap Recipe

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This Buffalo Chickpea Wrap is a flavorful, plant-based meal featuring a spicy buffalo chickpea salad paired with fresh vegetables and greens, all wrapped in lavash bread. A creamy vegan buffalo sauce ties it all together, making it perfect for a quick lunch or a satisfying dinner with an option to serve warm via skillet grilling for a comforting touch.

Ingredients

Buffalo Chickpea Salad

  • 15 ounces chickpeas (garbanzo beans), drained, rinsed, and slightly mashed
  • ½ cup red onion, diced
  • ½ cup red bell pepper, diced
  • ½ cup celery, diced
  • ½ cup carrots, diced
  • ¼ cup parsley, chopped

Other Wrap Ingredients

  • Lavash bread or wrap of choice
  • Greens of choice (e.g., power greens – kale, collard greens, spinach, arugula)

Vegan Buffalo Sauce

  • ¼ cup raw cashews, soaked overnight and drained (or substitute white beans for nut-free option)
  • ½ cup water
  • 2 teaspoons apple cider vinegar
  • ½ cup cayenne pepper hot sauce (e.g., Noble Made by New Primal)
  • 1½ tablespoons pure maple syrup or date syrup
  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon lime juice
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika

Alternative Vegan Buffalo Sauce Option

  • ½ cup vegan cashew mayo or vegan mayo of choice
  • ¼ cup buffalo sauce of choice

Instructions

  1. Prepare the Buffalo/Mayo Sauce: Combine ½ cup vegan buffalo sauce with ½ cup vegan mayo and stir well. Set aside or refrigerate until ready to use.
  2. Make Buffalo Chickpea Salad: Drain and rinse chickpeas thoroughly. Use a food processor and pulse them lightly or mash with a fork, leaving a chunky texture. Avoid over-mashing. Transfer to a large bowl.
  3. Add Vegetables and Dressing: Add diced red onion, bell pepper, celery, carrots, and chopped parsley to the chickpeas. Pour vegan buffalo sauce over the mixture and stir until all ingredients are well combined. Refrigerate until ready to assemble the wrap.
  4. Assemble the Wrap: Lay a lavash wrap flat on a clean surface. Spread the buffalo chickpea salad evenly over one half of the wrap. Place your choice of greens or preferred vegetables on the other half.
  5. Roll the Wrap: Starting with the side with greens, roll the wrap toward the chickpea salad side. The chickpea salad acts as an adhesive to keep the wrap sealed. Cut the wrap in half.
  6. Optional Grilling: For a warm sandwich option, heat a non-stick skillet over medium-low heat. Grill the wrap for approximately 5 minutes on each side or until golden brown and heated through. Then cut in half and serve hot.

Notes

  • Do not over-mash the chickpeas to maintain a chunky texture; pulse in a food processor or mash lightly with a fork.
  • Dice vegetables finely to ensure they integrate well into the salad.
  • Start with small amounts when adding spicy sauce or seasoning; adjust according to taste preference.
  • The buffalo chickpea salad will keep fresh in the refrigerator for up to 5 days.
  • Freezing the buffalo chickpea salad is not recommended as the texture and flavor may be adversely affected.

Find it online: https://flavorspath.com/buffalo-chickpea-wrap-recipe/