6TbspThe Redheads Garlic Hummus or Cherry Chilpotle Hummus(90g)
1 1/2 - 2Tbspmaple syrup, plus more to taste(37-45 ml)
1small lemon, juiced(2 Tbsp or 30 ml)
1 - 2TbspHot water to thin
1 head organic romaine lettuce or 1 bundle organic kalecleaned, large stems removed, roughly chopped
1 15-ounce canorganic chickpeasrinsed, drained and dried (~ 1 1/4 cups when drained)
1Tbspcoconut oil (or sub grape seed or olive oil)(15 ml)
4Tbsphot sauce (45-60 ml)
1/4tspgarlic powderor sub 1 garlic clove, minced)
pinch sea salt
3-4vegan-friendly flour tortillas, pita, or flatbread
1/4cupcup red onion, diced(optional)
1/4cupcup baby tomato, diced(optional)
1/4cup1/4 ripe avocado, thinly sliced(optional)
Make dressing by adding The Redheads hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until thick but pourable.
Taste and adjust flavor as needed, then add romaine lettuce or kale, and toss. Set aside.
To make chickpeas, add drained, dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce, garlic powder, and a pinch of salt - toss to combine/coat.
Heat a metal or cast-iron skillet over medium heat. Once hot, add chickpeas and sauté for 3-5 minutes, mashing a few chickpeas gently with a spoon to create texture (see photo).
Once chickpeas are hot and slightly dried out, remove from heat and add remaining 1 Tbsp hot sauce. Stir to combine. Set aside.
To assemble, top each wrap with a generous portion of the dressed romaine salad, and top with 1/4 cup buffalo chickpeas and a sprinkle of diced tomatoes, avocado, and/or onion (optional).
Serve immediately. Store leftovers separately in the refrigerator up to 3 days, though best when fresh. You can enjoy the buffalo chickpeas cold, room temperature or heated up.