Crispy Buffalo Chickpea Wraps

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.

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.

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.

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

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.