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Buffalo Chickpea Lettuce Wraps
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
servings
Author
Beth Hornback
Ingredients
2
cups
cooked chickpeas (1 15oz. can
drained)
2
t
. soy sauce
1
t
. neutral-flavored oil
optional
8
leaves
sturdy lettuce
such as romaine, washed
1
avocado
diced
2
stalks celery
diced
1/2
cup
Frank’s Red Hot Original Cayenne Pepper Sauce
1
T
. dairy-free butter or refined coconut oil
optional
1/2
cup
vegan ranch dressing
optional (but HIGHLY recommended)
Instructions
Preheat oven to 400F.
Pour the chickpeas on a rimmed baking sheet in a single layer, patting dry with a kitchen towel or paper towel.
Add the soy sauce and 1 teaspoon of oil, gently toss to coat.
Roast for 20-25 minutes until golden brown and slightly crispy.
Remove the chickpeas to a small bowl and add the Frank’s Red Hot sauce, stirring to combine.
Evenly divide the chickpeas into the lettuce cups.
Sprinkle celery and avocado over the top of each lettuce cup, and drizzle with vegan ranch dressing, if desired.
Notes
If the lettuce cups are too messy to eat, chop them up and voilà! You have a salad!