I would probably find only canned soup, pepper, and a huge jar of Jalapenos in my dad’s cupboard if I were to look through it right now. You know, essentials.
Before I even tasted my food, I covered it with black pepper. You can barely see my food when we eat Thai. When ordering takeout, I ask for “extra spicy. No, seriously.”
John has also adopted this habit, which he now surpasses in terms of hot sauce consumption. He is even more addicted to sauce than I am. We are quite a pair.
This recipe is inspired by an old meal that a friend cooked for me. The recipe was simple but delicious: Buffalo Chicken Wraps with romaine lettuce and vegetables, along with a bleu cheese dressing.
It was so delicious that I have been craving a vegan version ever since.
This recipe requires only ten ingredients and thirty minutes. It is very simple.
Chickpeas lightly sauteed with garlic powder and hot sauce;
Add to a tortilla or pita, roll it up and serve!
You can make these for a quick and easy weeknight meal when you want something tasty but also fast. The dressing is actually milder than the spices if you are worried about the level of spice. You can also go for a classic crisp chickpea.
Ingredients
Dressing + Salad
- 1 cup Hummus or store-bought
- Maple syrup, 1 1/2 to 2 tablespoons (plus as much as you like)
- Juice 1 small lemon (2 Tbsp, or 30 ml).
- Use 1-2 tablespoons of hot water to thin.
- Clean, remove large stems, and roughly chop one head of romaine lettuce.
BUFFALO CHICKPEAS
- One 15-ounce chickpea can (rinsed and drained on a towel/ 1 1/4 cups per can once drained).
- Coconut oil can be substituted with grapeseed or olive oil.
- Use 4 Tbsp Louisiana’s Pure Crystal Hot Sauce (divided //
- Use 1/4 tsp Garlic Powder (or substitute one minced clove of garlic for 1/4 tsp powder).
- Sea salt, one pinch
FOR SERVING
- 3-4 vegan-friendly flour tortillas or pitas
- Fourteen cups of diced red onion ( optional).
- Fourteen cups of diced baby tomato ( optional).
- Sliced avocado ( optional )
Instructions
- Add Hummus to a bowl with maple syrup and lemon juice and whisk to combine. Add hot water and whisk until it is thick but pourable.
- Add romaine lettuce or kale and toss. Set aside.
- Add the drained and towel-dried beans to a separate bowl. Add garlic powder, coconut oil, 3 Tbsp of hot sauce (amount is as written in the original recipe // adjust if you are changing batch size), and a pinch or two of salt. Toss/coat.
- Once hot, add chickpeas and saute for 3-5 minutes. Once the skillet is hot, add the chickpeas. Sauté for 3 to 5 minutes. Use a spoon or a fork to mash a few chickpeas gently.
- Remove chickpeas from heat once they are slightly drier, and then add the remaining 1 Tbsp of hot sauce. (Amounts, as written in original recipe //, adjust for changes to batch size). Stir well to combine. Set aside.
- Top each wrap generously with the dressed romaine, 1/4 cup of buffalo chickpeas, diced tomato, avocado, and onions (optional).
- Serve immediately. Keep leftovers in the fridge for up to three days. However, they are best eaten fresh. Enjoy the buffalo chickpeas at room temperature, cold or heated.
