Ingredients
1 can Chickpeas (15 oz/ 425 g , drained and rinsed)
1 ½ lbs head cauliflower (cut into small florets, about 680 g)
2 - 3 tablespoons olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp salt
¼ tsp pepper
1 cup Buffalo sauce (about 60 ml, alternatively Sriracha, or BBQ sauce)
2 tbsp tahini
Your favorite salad greens
1 large avocado (mashed, about 200 g)
½ Juice of lemon
Vegan mayo
Wraps or tortillas
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
In a large bowl, toss the chickpeas and cauliflower florets with olive oil and your chosen seasonings until well coated.
Step 3
Spread the chickpeas and cauliflower in a single layer on a baking sheet lined with parchment paper.
Step 4
Roast in the preheated oven for 25-30 minutes or until golden and slightly crispy, stirring halfway through for even cooking.
Step 5
Once roasted, transfer the chickpeas and cauliflower back to the large bowl.
Step 6
Add the Buffalo sauce and tahini to the bowl. Stir until evenly coated.
Step 7
In a separate bowl, mash the avocado and mix it with lemon juice.
Step 8
Prepare your favourite salad greens.
Step 9
Lay out your wraps or tortillas on a flat surface.
Step 10
Spread a layer of the mashed avocado onto each wrap.
Step 11
Add a generous amount of the salad greens.
Step 12
Top with the roasted chickpeas and cauliflower mixture and mayo.
Step 13
Drizzle a little more sauce or tahini over the top for extra flavour, if desired.
Step 14
Fold in the sides of the wrap, then roll it up tightly.
