Roasted Buffalo Chickpea Wraps

Beans are very popular as part of a vegetarian meal plan but this recipe for chickpea buffalo wraps will satisfy any meat lover as well. Flavorful and high in Vitamin A, fiber and folic acid, it makes for a healthy lunch or dinner option.

1 tablespoon white vinegar
½ teaspoon cayenne pepper, or to taste
¼ teaspoon salt
1 15-ounce can no-salt-added chickpeas, rinsed
¼ cup whole-milk plain Greek yogurt
1 tablespoon hot sauce
¼ cup crumbled blue cheese
2 cups chopped red leaf or romaine lettuce
½ cup shredded carrot
½ cup thinly sliced celery
4 8-inch spinach or whole-wheat wraps

Position rack in upper third of oven; preheat to 400°F.

Combine vinegar, cayenne and salt in a large bowl. Very thoroughly pat chickpeas dry, then toss with the vinegar mixture. Spread on a rimmed baking sheet. Roast the chickpeas, stirring twice, until browned and crunchy, 30 to 35 minutes.

Meanwhile, combine yogurt and hot sauce in a small bowl. Stir in blue cheese.

Divide lettuce, carrot and celery among wraps. Top each with ¼ cup of the chickpeas and 2 tablespoons sauce. Roll up. Cut in half to serve, if desired.

To make ahead: The chickpeas stay crisp for 2 to 4 hours at room temperature; if stored longer, recrisp at 400°F for 5 to 10 minutes.

Nutrition information per serving: 346 calories; 7 g fat(3 g sat); 8 g fiber; 55 g carbohydrates; 16 g protein; 42 mcg folate; 8 mg cholesterol; 3 g sugars; 0 g added sugars; 4,630 IU vitamin A; 2 mg vitamin C; 128 mg calcium; 2 mg iron; 790 mg sodium; 368 mg potassium

Printable recipe available at:

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