Buffalo Chickpea Salad and Wrap | Kathy's Vegan Kitchen

Greek yogurt

🥗Healthier: plain yogurt

💰Cheaper: sour cream

Plain yogurt reduces calories while maintaining creaminess

Rinse and drain 1 can of chickpeas (15 oz).

Lightly chop the chickpeas, leaving some whole and some partially mashed.

In a bowl, combine the chopped chickpeas, 1 cup of diced red onion, 1/2 cup of chopped red peppers, 1/2 cup of chopped celery, 1/2 cup of chopped carrots, and 1/4 cup of chopped parsley.

Mix the ingredients in the bowl until combined.

In a separate bowl, whisk together 1/2 cup of cashew mayo and 1/4 cup of buffalo sauce.

Pour the mayo and buffalo sauce mixture into the bowl with the chopped ingredients and mix until everything is coated.

Prepare tortillas by adding some baby spinach and tomato slices on top.

Add the buffalo chickpea salad in the center of the tortilla and wrap it up.

Place the wrapped tortilla in the air fryer at 400°F for 5 minutes.

Cut the tortilla in half after air frying and serve.

Equipment Needed

Spice Level:

Dietary

Allergens