Chickpea Rice Paper Wraps

spicy buffalo chickpea wraps made from plants! A 15-minute meal that is high in protein, fibre, and heat. When it’s too hot to turn on the oven, these wraps make a delightful lunch and are ideal for a picnic in the summer.

Ingredients

For the Buffalo Chickpeas

1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons hot sauce (adjust to taste)
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

For the Rice Paper Wraps

8-10 rice paper wrappers
2 cups mixed greens (e.g., lettuce, spinach)
1 carrot, julienned
1 cucumber, julienned
1/2 red bell pepper, julienned
1/4 red onion, thinly sliced
Fresh cilantro leaves (optional)

For the Tahini Ranch Dip

1/4 cup tahini
1/4 cup plain dairy-free yogurt (or Greek yogurt if not vegan)
1 tablespoon lemon juice
1 teaspoon dried dill
1 teaspoon dried parsley
1/2 teaspoon garlic powder
Salt and pepper to taste
Water (as needed to thin)

Instructions

Buffalo Chickpeas

In a bowl, combine the drained chickpeas, hot sauce, olive oil, garlic powder, onion powder, salt, and pepper. Toss until the chickpeas are well coated.
Heat a skillet over medium heat and add the chickpea mixture. Cook for about 5-7 minutes, stirring occasionally, until the chickpeas are heated through and slightly crispy. Remove from heat and set aside.

Tahini Ranch Dip:

In a small bowl, whisk together the tahini, dairy-free yogurt, lemon juice, dried dill, dried parsley, garlic powder, salt, and pepper. Add water gradually until you reach your desired dip consistency. Set aside.

Assembly:

Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable. Carefully remove it and place it on a clean surface.
Layer some mixed greens, julienned carrot, cucumber, red bell pepper, sliced red onion, and buffalo chickpeas on the lower third of the rice paper wrapper.
Fold the sides of the wrapper inwards and then roll up from the bottom, tucking the filling tightly. Repeat with the remaining wrappers.
Serve the rice paper wraps with the tahini ranch dip for dipping.