Crispy Buffalo Chickpea Wraps

with Avocado Hummus & Romaine Salad

dinner

American Dinner Beans/Legumes Leafy Greens High-Protein Nut-Free Comfort Foods Seasonal Menu Summer Recipes Party Foods Quick and Easy Winter Recipes
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
700
FAT
24g
CARBOHYDRATES
98g
PROTEIN
26g

MAIN INGREDIENTS

  1. 3 cloves garlic
  2. 1 can chickpeas
  3. 1 avocado
  4. 1 lemon
  5. 3 tbsp hot sauce
  6. 1 red onion
  7. 1 tomato
  8. 1 romaine heart
  9. 2 multigrain flatbreads
  10. 1 tbsp + 2 tsp olive oil*
  11. 1 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Baking Sheet
  • Food Processor

INSTRUCTIONS

1
Blend avocado hummus

Preheat oven to 425°F. Drain and rinse the chickpeas. Halve the avocado, remove the pit, and scoop half of the avocado flesh into a food processor. Peel and add the 1 clove garlic, just half of the chickpeas, and a pinch of salt and pepper. With the motor running, drizzle in the juice from the half the lemon, 1 tbsp olive oil, 1 tbsp water. Blend avocado hummus until smooth.

2
Roast the chickpeas

Pat the remaining chickpeas dry with a paper towel. Add the chickpeas to a baking sheet and toss with 1 tsp vegetable oil, hot sauce, and a pinch of salt and pepper. Roast the chickpeas in the oven until crispy, about 15 to 18 minutes.

3
Prepare the romaine salad

Roughly chop the romaine heart and transfer to a medium bowl. Add as much of the sliced red onion as you’d like. Toss with 2 tsp olive oil, juice from half of the lemon, and a pinch of salt and pepper. Slice the remaining avocado half. Peel and thinly slice the red onion.

4
Warm the multigrain flatbreads

Place the multigrain flatbreads into the oven directly on the rack and cook until warm, about 1 to 2 minutes.

5
Serve

Lay warm flatbreads on large plates. Spread some of the avocado hummus onto each and top with crispy Buffalo chickpeas, diced tomatoes, sliced avocado, and remaining red onion. Fold the crispy Buffalo chickpea wrap in half and serve with romaine salad on the side.