Buffalo Chickpea Lettuce Wraps
Loaded with avocado, red onion, carrots & vegan ranch - these Buffalo Chickpea Lettuce Wraps are a super easy vegan lunch.
Ingredients
FOR THE CHICKPEAS
- 1 15-ounce can chickpeas drained and rinsed
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp pepper
- 1/3 cup buffalo sauce
FOR THE VEGAN RANCH
- 1/2 cup vegan mayo
- 1/4 cup olive oil
- 1 clove garlic peeled
- 1 tbsp dried chives
- 1/2 tsp onion powder
- 1 tbsp apple cider vinegar
- 1/4 cup fresh parsley
- salt if needed
- water or non-dairy milk, to thin
FOR THE WRAPS
- 1 head romaine
- carrots shredded
- red onion sliced
- avocado sliced
- cilantro to taste
Instructions
- Combine all of the chickpea ingredients in a bowl and toss to coat evenly. Use the backside of a spoon to gently mash some of the chickpeas. Cover and place in the fridge for at least 30 minutes.
- Meanwhile, add all of the dressing ingredients to a food processor or blender. Pulse until combined, adding water as needed to thin. Set aside.
- To assemble, layer each lettuce leaf with chickpeas, carrots, red onion, avocado & cilantro. Drizzle with vegan ranch and serve.
Video
Notes
*If prepping ahead of time, you can either assemble completely or leave each ingredient separate and assemble right before serving.
Calories: 195kcal, Carbohydrates: 11g, Protein: 3g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 447mg, Potassium: 318mg, Fiber: 4g, Sugar: 1g, Iron: 1mg
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