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Buffalo Chickpea Wrap cut in half

25-Minute Buffalo Chickpea Wrap

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This Buffalo Chickpea Wrap is filled with spicy & crunchy roasted chickpeas, other delicious veggies, and ranch dressing to bring bold flavors to a nutritious lunch.
Course Dinner, Lunch
Cuisine American
Diet Vegan, Vegetarian
Keyword 30 Minutes or Less, Buffalo Chickpea Wrap, Buffalo Chickpeas, Buffalo Ranch, Chickpeas, Vegan Lunch, Vegan Wrap, Vegetarian Wrap
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 wraps
Author Marley Goldin

Equipment

Ingredients

  • 15 ounces chickpeas aka Garbanzo beans 1 can chickpeas = 15 ounces
  • 1 tablespoon olive oil
  • 2 tablespoons hot sauce
  • 1 teaspoon paprika
  • ½ cup greens (arugula, spinach, chopped lettuce, etc)
  • 1 small tomato
  • 1 stalk celery
  • ¼ large red onion
  • 2 large tortillas or other wraps of choice
  • 2 tablespoons ranch dressing vegan options work great!
US - Metric

Instructions

  • Preheat your oven to 425°F.
  • Drain and rinse your chickpeas and lightly dab them dry with a clean kitchen towel or paper towel (use these bamboo paper towels for a more sustainable option).
    15 ounces chickpeas aka Garbanzo beans
    Draining chickpeas to make buffalo chickpeas
  • Add your chickpeas to a small baking sheet with the olive oil, hot sauce and paprika. Toss to evenly coat the chickpeas in the oil, sauce, and seasoning.
    1 tablespoon olive oil, 2 tablespoons hot sauce, 1 teaspoon paprika
    Chickpeas coated in hot sauce, olive oil, and paprika
  • Roast the chickpeas for 15-20 minutes until crispy and starting to brown.
    Roasted buffalo chickpeas
  • Meanwhile, rinse your greens (if necessary), slice your tomato, dice your celery, and peel and slice your red onion.
    ½ cup greens (arugula, spinach, chopped lettuce, etc), 1 small tomato, 1 stalk celery, ¼ large red onion
    Prepping veggies to add to Buffalo Chickpea Wrap
  • Once your buffalo chickpeas are ready, lay your wrap down flat on a clean surface and stack it with your fillings. I like to start with the greens, then add tomato slices, the diced celery, sliced red onion, the chickpeas and finally the ranch dressing.
    2 large tortillas or other wraps of choice, 2 tablespoons ranch dressing
    Roasted Buffalo Chickpea Wrap with arugula, tomato, celery, red onion, and ranch dressing
  • To roll your wrap, rotate your plate so the fillings are horizontal, reaching from one side to the other. Then, fold the sides of the wrap over the fillings with two hands.
    Tucking in sides of wrap to roll it
  • Lastly, fold the side of the wrap closest to you over the fillings. Continue to roll away from you until your left with a tidy wrap. Enjoy!
    Rolling up Buffalo Chickpea Wrap

Notes

  • This recipe is meant for canned chickpeas. If you have raw chickpeas, they will need to be soaked or cooked beforehand. 
  • For more meatless lunch ideas, check out these recipes for lunch.