Ok, Breakfast was delicious… so what about lunch? Well then, check out this amazing recipe for Spicy Buffalo Chickpea Wraps…Sooooo goooood!! DRESSING + SALAD 1/4 cup + 2 Tbsp (90 g) hummus 1 1/2 – 2 Tbsp (37-45 ml) maple syrup, plus more to taste 1 small lemon, juiced (2 Tbsp or 30 ml) Hot water to thin (1-2 Tbsp or 15-30 ml) 1 head romaine lettuce or 1 bundle kale, cleaned, large stems removed, roughly chopped BUFFALO CHICKPEAS 1 15-ounce (425 g) can chickpeas, rinsed, drained and dried (~ 1 1/4 cups when drained) 1 Tbsp (15 ml) coconut oil (or sub grape seed or olive oil) 4 Tbsp (45-60 ml) hot sauce*, divided (I used Louisiana’s Pure Crystal Hot Sauce) 1/4 tsp garlic powder (or sub 1 garlic clove, minced) pinch sea salt FOR SERVING 3-4 vegan-friendly flour tortillas, pita, or flatbread optional: 1/4 cup red onion, diced optional: 1/4 cup baby tomato, diced optional : 1/4 ripe avocado, thinly sliced 
-Make dressing by adding 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.
