These Vegan Buffalo Chickpea Salad Pinwheels are the ultimate party snack or make-ahead lunch. Slightly spicy, perfectly crunchy and healthy!
Add the chickpeas to a bowl and mash with a fork. Add avocado and mash until the avocado is combined.
Add in the red onion, jalapeño, green onions, cilantro, buffalo sauce, vegan mayo, garlic powder and pepper. Stir to combine. Taste and adjust seasonings as needed. Place in the fridge for at least 30 minutes.***
To assemble, spread an even layer of filling to the outer edges of each tortilla. Top half of the filling with spinach/cabbage.****
Starting at the end with spinach, tightly roll the tortillas up until you reach the other end. Use a sharp knife, and cut each wrap into 8 pieces.
Serve right away or place in an air tight container in the fridge until ready to serve.
*If the texture of the chickpea skins bother you, you can peel them by hand. This can be a little time consuming. I did not peel the skins of mine and they turned out just fine.
**You can find the buffalo sauce I used here.
***The filling can be made up to 6 hours ahead of time. If you are worried about your avocado browning, you can wait to add it until right before assembling.
****You don't want to add spinach/cabbage to both sides of the tortilla because once you roll it up, the other end won't stick if the filling is covered with spinach/cabbage - see picture above (or video) for reference.