Avocado Buffalo Chickpea Salad Wraps
Total Time
15 minutes
Prep Time
15 minutes
Rating
4.97 out of 5 stars
(30)
Ingredients
3 servings
- For the salad:
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 stalk celery, diced
- ½ cup shredded carrot (from 1 medium carrot)
- ¼ cup diced cilantro
- 2 tablespoons finely diced red onion
- For the dressing:
- ¼ cup siggi’s plain yogurt
- 3-4 tablespoons buffalo sauce, depending on your spice level
- For the wraps:
- 3 (8-inch) tortillas of choice (a standard easy to wrap tortilla is fine)
- 1 avocado, sliced
- 2-3 cups fresh spinach
- Sliced red onion
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Preparation
Step 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.
Step 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.
Step 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! Salad will stay fresh for 5-7 days in the fridge.
Step 4
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