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Dressing and Salad
Buffalo Chickpeas
Make dressing by adding hummus, maple syrup and lemon juice. Whisk to combine. Add hot water until thick but pourable.
Taste and adjust flavour as needed and then add romaine lettuce and toss. Set aside
To make chickpeas, add drained, towel dried chickpeas to a separate mixing bowl. Add coconut oil, 2 Tbsp hot sauce, 1 Tbsp ketchup, garlic powder and salt. Toss to combine.
Heat a metal or cast iron skillet over medium heat. Once hot, add chickpeas and sauté for 3-5 minutes. Mash a few chickpeas gently with a spoon to create texture.
Once chickpeas are hot and slightly dried out, remove from heat and add remaining ½ Tbsp of hot sauce and ½ Tbsp of ketchup. Stir to combine.
Assemble wraps with romaine salad, chickpeas, diced tomatoes, onions, avocado.
Serve immediately. Store in fridge for 3 days.