RecipeCastle
The 10-Min Avocado Buffalo Chickpea Salad Wraps I Make for Lunch
- Prep
- 15 min
- Total
- 15 min
- Serves
- 3
- Calories
- 375 kcal
- Protein
- 13.00 g
- Carbs
- 56.10 g
- Fat
- 12.80 g
Ingredients
- 1 can (15 ounce)chickpeas (rinsed and drained)
- 1 stalkcelery (diced)
- ½ cupshredded carrot ((from 1 medium carrot))
- ¼ cupcilantro (diced)
- 2 tablespoonsred onion (finely diced)
- ¼ cupplain yogurt
- 3-4 tablespoonsbuffalo sauce (depending on your spice level)
- 1 mediumavocado (sliced)
- 2-3 cupsfresh spinach
- —sliced red onion
Instructions
- 1
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.
- 2
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.
- 3
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!
- 4
Salad will stay fresh for 5-7 days in the fridge.