15 minutes
Prep Time
15 minutes
Cook Time
3
Number of Servings
1
Serving Size
What to do:
- Add chickpeas to a large bowl and mash using a masher or fork. Add in diced celery, shredded carrot, cilantro and red onion.
- Next, add in the yogurt and buffalo sauce and stir to combine until all ingredients are thouroughly coated.
- Making the wraps: In one tortilla, put 1/3rd of the chickpea salad mix. Top each with spinach, slices of avocado, and a few red onion slices. Fold the ends in as you wrap the tortilla. Cut in half if desired. Enjoy!
Salad will stay fresh for 5-7 days in the fridge
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Buffalo Chickpea Wrap
Brighten your lunch with a fresh, but spicy, wrap that is packed with fiber, leaving you full and energized to take on the day.
Nutrition Facts
What you will need:
For the salad:
- 1(15 ounce) can chickpeas, rinsed and drained
- 1 stalk celery, diced
- 1/2 cup shredded carrot (from 1 medium carrot)
- ¼ cup diced cilantro
- 2 tablespoons finely diced red onion
For the dressing:
- ¼ cup plain yogurt
- 2 tablespoons buffalo sauce, or more depending on your spice level
For the wraps:
- 3 (6-inch) whole wheat tortillas
- 1 avocado, sliced
- 2-3 cups fresh spinach
- Sliced red onion
