Wraps of flavorful buffalo chickpea salad loaded with fresh spinach, avocado, and crunchy vegetables. With a full can of chickpeas and a serving of yogurt, these simple buffalo chickpea wraps are loaded with protein and make the ideal lunch for the office.
For the salad:
1 (15 ounce) can chickpeas, rinsed and drained
1 stalk celery, diced
1/2 cup shredded carrot (from 1 medium carrot)
1/4 cup diced cilantro
2 tablespoons finely diced red onion
For the dressing:
¼ cup plain yogurt
3-4 tablespoons buffalo sauce, depending on your spice level
For the wraps:
3 (8-inch) tortillas of choice (a standard easy to wrap tortilla is fine)
1 avocado, sliced
2-3 cups fresh spinach
Sliced red onion
- Add rinsed and drained chickpeas to a large bowl and use a masher or fork to mash most of the chickpeas. Add in diced celery, shredded carrot, cilantro and red onion.
- Next add in the yogurt and buffalo sauce and stir to combine and coat all the ingredients. Taste and adjust as necessary. You may want to add salt and/or pepper.
- To make the wraps: add a tortilla to a plate and top with 1/3rd of the chickpea salad. Top each with spinach, a few avocado slices and a few red onion slices. Wrap up like a burrito, folding ends in as you go, then cut the wrap in half if desired and enjoy! Salad will stay fresh for 5-7 days in the fridge.
Servings: 3 servings
Serving size: 1 wrap (on an 8-inch tortilla)
Saturated fat: 2.1g