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1 can chickpeas, drained and rinsed
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 cup buffalo sauce (I used Frank's) adjust the amount to your taste
oil spray, I used avocado oil
For the wrap:
- 1 large spinach tortilla
- handful spinach
- thinly sliced carrots
- crumbled feta cheese
- avocado slices
For the Salad:
a big bowl of lettuce 1 used iceberg lettuce
1/2 cup steamed spinach
1/2 small tomato cut in cubes
1/4 of a small avocado smashed avocado
1 cup buffalo chickpeas
1 tbsp. greek yogourt
dressing: drizzle olive oil, lemon juice, Salt & Pepper
add some crumbled feta (OPTIONAL)
1. PREP: Start by preheating your oven to 400. Drain and rinse the chickpeas and put them in a bowl.
Line a baking sheet with aluminium foil
2.COMBINE: In a small bowl combine the garlic, onion, salt, buffalo sauce and the oil. Make sure you mix everything well together.
3.BAKE: Pour your chickpeas onto your prepared baking sheet. Bake for about 20 minutes until golden and crispy
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