Recipes from Red Sunflower Farm: Buffalo Chickpea Salad Wrap

Guest Edition: Featuring Sarah Grace Mohr

Buffalo Chickpea Salad Wrap

 

We’re giving Mackey the month off and asking Sarah Grace to share one of her favorite go-tos. Fresh, nutrient-rich and easily veganized, this meal is fast and requires zero cooking.

 

Ingredients:

2 cans chickpeas

1 bunch cilantro, chopped

1 red bell pepper, diced

1 small red onion, diced

2 to 4 cloves of garlic, minced

1/3 to 1/2 cup hot sauce

1/2 to 3/4 cup avocado oil

Pinch of mustard powder

Salt and pepper to taste

Tortilla wraps or pita

 

Optional fixins:

Hummus

Feta

Leafy greens of your choosing

 

Combine hot sauce, avocado oil, garlic, mustard, salt and pepper in a bowl to create your buffalo sauce. Set aside.

 

Drain and rinse chickpeas, then add to a large mixing bowl.

 

Add cilantro, bell pepper, and red onion. Toss.

 

Once all ingredients are combined well, add in the buffalo sauce and mix.

 

Load your mixture onto your wrap and top with fixins.

 

Enjoy!!!

 

For more fresh food inspiration, check out SG’s food-forward Instagram account, @mustlovekale.