Buffalo Chickpea Lettuce Wraps
Loaded with avocado, red onion, carrots & vegan ranch – these Buffalo Chickpea Lettuce Wraps are a super easy vegan lunch.
Our 2021 Back to School series continues with these Buffalo Chickpea Lettuce Wraps! If you missed the first recipe, be sure to check out the recipe for Chickpea Caesar Salad Wraps. This is another great cold recipe you can take with you on the go. This recipe requires zero cooking and minimal prep time – perfect lunch to prep on a Sunday!
How to make the buffalo chickpeas
We’re not really “making” the chickpeas. It’s more like combining a can of drained chickpeas with spices and buffalo sauce, then mixing & slightly smashing them. Give them some time to cool down in the fridge, then get to working on the vegan ranch!
How to make vegan ranch dressing
I used the same ranch dressing recipe for my Pretzel Crusted Tempeh Salad and it is now my go-to way to make it.
Grab some vegan mayo, olive oil, a handful of spices, garlic, fresh parsley and apple cider vinegar. Give everything a blend in the food processor, then add water (or non-dairy milk) to thin it until it reaches your desired thickness. That’s it folks.
How to assemble Buffalo Chickpea Lettuce Wraps
When you are ready to assemble, layer each romaine leaf with some of the chickpeas, carrots, red onion, avocado, cilantro and a drizzle of vegan ranch. You can either prep these ahead of time OR keep the ingredients separate and load up the romaine right before you eat.
These have the perfect amount of spice, crunch and creaminess.
Need more recipe inspo? Check these out:
Buffalo Chickpea Lettuce Wraps
Ingredients
FOR THE CHICKPEAS
- 1 15-ounce can chickpeas drained and rinsed
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp pepper
- 1/3 cup buffalo sauce
FOR THE VEGAN RANCH
- 1/2 cup vegan mayo
- 1/4 cup olive oil
- 1 clove garlic peeled
- 1 tbsp dried chives
- 1/2 tsp onion powder
- 1 tbsp apple cider vinegar
- 1/4 cup fresh parsley
- salt if needed
- water or non-dairy milk, to thin
FOR THE WRAPS
- 1 head romaine
- carrots shredded
- red onion sliced
- avocado sliced
- cilantro to taste
Instructions
- Combine all of the chickpea ingredients in a bowl and toss to coat evenly. Use the backside of a spoon to gently mash some of the chickpeas. Cover and place in the fridge for at least 30 minutes.
- Meanwhile, add all of the dressing ingredients to a food processor or blender. Pulse until combined, adding water as needed to thin. Set aside.
- To assemble, layer each lettuce leaf with chickpeas, carrots, red onion, avocado & cilantro. Drizzle with vegan ranch and serve.
Video
Notes
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
