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.