over two years ago, the husband + I made the decision to transition to a more plant-based diet. you can read more about why here. before that, I would order the buffalo chicken item on any menu, at any restaurant. it was my default. when we made the decision, I wasn’t thinking about creating substitutes for my favorite foods, but more survival mode. WHAT DO WE EAT NOW?
the answer to that question is: so many things! it took awhile for the husband + I to get comfortable with cooking healthy, meat-less meals, but now I do without any thought. what we didn’t realize initially is that our eating habits are merely that, habits. they can be broken, created, and changed. much like working out or waking up earlier. it takes effort to alter the way you’ve “always done it,” but it can be done.
once eating a more plant-based diet became second nature, that’s when the fun began. I started to experiment with ingredients and flavors. finding new ways to create the meals we used to enjoy.
that’s how these buffalo chickpea wraps came to be.
• 1 can chickpeas, drain + rinse
• 1 tsp minced garlic
• 1/2 tbsp butter or olive oil
• 1/4 cup hot sauce
optional toppings: red onion, celery, shredded carrots, lettuce, cucumber, more hot sauce + blue cheese dressing
• in a small nonstick pan, add olive oil (or butter), chickpeas, minced garlic and hot sauce. stir to combine
• cook over medium heat for 10-15 minutes, stirring occasionally, until most of the liquid is absorbed
• place a large spoonful of buffalo chickpeas on a tortilla and top with your favorite toppings
full disclosure: we’ve been all over the place on dairy products (cheese, eggs, yogurt). if you prefer to skip the dairy products, this is a good vegan ranch recipe you could use for your buffalo chickpea wraps. if you’re all about the dairy products, you could add crumbled blue cheese, cheddar cheese, ranch or blue cheesing dressing.
tip: these buffalo chickpeas are also really great on pizza.