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

1. Add chickpeas to a large bowl and mash using a masher or fork. Add in diced celery, shredded carrot, cilantro and red onion.
2. Next, add in the yogurt and buffalo sauce and stir to combine until all ingredients are thouroughly coated.
3. 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