Spicy Buffalo Chickpea Wraps | Minimalist Baker Recipes | Recipe Cloud App

Ingredients

• DRESSING + SALAD
• 1/4 cup + 2 Tbsp (90 g) hummus (or store-bought)
• 1 1/2 - 2 Tbsp (37-45 ml) maple syrup, plus more to taste
• 1 small lemon, juiced (2 Tbsp or 30 ml)
• Hot water to thin (1-2 Tbsp or 15-30 ml)
• 1 head romaine lettuce or 1 bundle kale, cleaned, large stems removed, roughly chopped
• BUFFALO CHICKPEAS
• 1 15- ounce (425 g) can chickpeas, rinsed, drained and dried (~ 1 1/4 cups when drained)
• 1 Tbsp (15 ml) coconut oil (or sub grape seed or olive oil)
• 4 Tbsp (45-60 ml) hot sauce*, divided (I used Louisiana’s Pure Crystal Hot Sauce)
• 1/4 tsp garlic powder (or sub 1 garlic clove, minced)
• pinch sea salt
• FOR SERVING
• 3-4 vegan-friendly flour tortillas, pita, or flatbread
• optional: 1/4 cup red onion, diced
• optional: 1/4 cup baby tomato, diced
• optional : 1/4 ripe avocado, thinly sliced