Ingredients

For the Chickpea Salad:

• 1 (15 oz) can chickpeas, rinsed and drained
• 1 celery stalk, diced
• ½ cup shredded carrot (about 1 medium carrot)
• ¼ cup chopped cilantro
• 2 tablespoons finely diced red onion

For the Dressing:

• ¼ cup plain yogurt (such as Siggi’s or any thick plain yogurt)
• 3–4 tablespoons buffalo sauce (adjust to your spice preference)

For the Wraps:

• 3 (8-inch) tortillas of your choice
• 1 ripe avocado, sliced
• 2–3 cups fresh spinach
• Extra red onion slices (optional)

Instructions

1. Mash the Chickpeas:
   In a large bowl, mash the chickpeas using a fork or potato masher until mostly broken down (leave some chunks for texture).
2. Mix the Salad:
   Add the celery, shredded carrot, cilantro, and diced red onion to the mashed chickpeas. Stir to combine.
3. Add Dressing:
   Pour in the yogurt and buffalo sauce. Stir everything together until evenly coated. Taste and adjust with more sauce, salt, or pepper if needed.
4. Assemble the Wraps:
   Lay out a tortilla and spoon one-third of the chickpea salad onto the center. Add a handful of spinach, a few avocado slices, and extra red onion if using. Fold in the sides and roll tightly like a burrito. Slice in half if you like.

• The chickpea salad can be stored in an airtight container in the fridge for 5–7 days.
• Assemble wraps fresh for best texture, or pack salad and toppings separately until ready to eat.

• Make it milder: Use a mild buffalo sauce.
• Crank up the heat: Go for a hot or extra spicy buffalo sauce.
• Gluten-free option: Use your favorite gluten-free or grain-free tortillas.