If you are having vegetarian friends coming to your Super Bowl party then these buffalo chickpea wraps are a must-have alternative. Chickpeas are tossed with buffalo sauce and toasted in a skillet so that they have incredible crunch. They are paired with a simple salad of celery, carrots and lettuce tossed in blue cheese dressing. If you are a major blue cheese fan, you can add extra crumbles for a pungent kick. Your meat-free guests will appreciate this delicious appetizer that they can hoard all to themselves.
Buffalo Chickpea Wraps
For the chickpeas:
1 (15 oz) can chickpeas, rinsed, drained and dried
1 Tbsp olive oil
4 Tbsp Frank's buffalo sauce, divided
1/4 tsp garlic powder
salt and freshly ground black pepper, to taste
For the wraps:
4 whole wheat tortillas
1 carrot, peeled and finely diced
1 rib celery, finely diced
1 head romaine lettuce, chopped
3 to 4 tablespoons blue cheese dressing
1/4 cup blue cheese crumbles (optional)
Step 1: In a large bowl, combine the chickpeas with half of the buffalo sauce, garlic powder and lightly season with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the chickpeas and cook until toasted, about 5 minutes. They should appear dry. Remove the chickpeas from the heat and mix with the remaining buffalo sauce.
Step 2: In a separate bowl, pour the dressing in the bottom of the bowl. Add the celery, carrots and lettuce and toss until all the vegetables are evenly coating. If using the blue cheese crumbles, mix again, being careful not to break up the crumbles too much.
Step 3: Place a tortilla on a place and layer on the lettuce followed by the buffalo chickpeas. Roll up the wrap as you would a burrito by folding in the sides. Cut in half and serve.