Print

Vegan Buffalo Chickpea Wraps with Cashew Ranch

two halves of a wrap stacked on top of each other

5 from 2 reviews

These vegan buffalo chickpea wraps are addictive and full of flavour. Buffalo chickpeas, tangy cashew ranch, pickles, carrots, and spinach combine to make one fabulous vegan wrap that tastes totally indulgent, but is actually good for you.

Scale

Ingredients

Buffalo Chickpeas

Cashew Ranch

 

 

Instructions

  1. Make the buffalo chickpeas: Warm the oil in a large skillet over medium heat. Add the onion, garlic, and a pinch of sea salt. Cook, stirring occasionally, for 5 minutes. Add the chickpeas. In a small saucepan, melt the vegan butter. Mix in the hot sauce and pour over the chickpeas. Cook until the chickpeas are becoming crispy, about 10 minutes. Remove from heat. 
  2. Make the ranch: Place the cashews, lemon juice, apple cider vinegar, garlic, salt, pepper, and water in an upright blender and blend until smooth. Add a couple more tablespoons of water to thin, if necessary. Transfer to a jar or container and stir in the chopped dill. 
  3. Assemble the wraps: Place 1/2 cup-3/4 cup of the chickpeas down the middle of a tortilla. Top with a couple slices of pickle, a quarter of the carrots, a quarter of the avocado, a couple spoonfuls of ranch, and a small handful of spinach. Wrap and and repeat with the remaining tortillas. 

Notes

*You will need to soak the cashews in cool water for 4-8 hours or in boiling water for 45 minutes to soften them. 

If you’d like to skip the tortilla, you can serve everything in a baked potato or sweet potato, or in a bowl with some cooked quinoa or brown rice in place of the tortilla! 

Keywords: buffalo chickpea wraps, vegan buffalo chickpeas, vegan ranch dip