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Spicy Buffalo Chickpea Wraps

Wood board of Buffalo Chickpea Wraps rolled in parchment paper and tied with twine

Have I ever told you I was raised on spicy food?

If I was to survey my dad’s pantry right now, I’d likely only find canned soup, black pepper, and a giant jar of jalapeños. You know, the essentials.

I coat my food with black pepper before ever trying it. When we eat Thai, you can hardly see my food under the blanket of sriracha. When we order takeout, I request “extra spicy, no seriously.”

It’s a habit I’ve passed on to John, too, who now outdoes me in the hot sauce department, and has become even more of a sauce addict than I am. We’re quite the pair.

Stirring buffalo-style sauce onto chickpeas for a protein-packed vegan meal

This recipe was inspired by a meal a friend made me a long time ago. It was so simple but so delicious: Buffalo chicken wraps with bleu cheese dressing, romaine lettuce, and vegetables.

It was so, so good that it has stuck in my mind and I’ve been wanting to make a plant-based version ever since.

Cooking Buffalo Chickpeas in a cast-iron skilletPhotos of freshly chopped romaine and a hummus dressing for making vegan wraps

This recipe is easy to make, requiring just 10 ingredients and 30 minutes. The concept is so simple:

3-ingredient hummus-based dressing, tossed with romaine lettuce;
Chickpeas seasoned with hot sauce + garlic powder, and lightly sautéed;
Add to a pita or tortilla, roll up, and serve!

Yes, it’s that easy.

Stirring romaine lettuce with hummus dressing for adding to vegan Buffalo Chickpea Wraps

I hope you all love these wraps! They’re:

Savory
Spicy
Hearty
Crunchy from the vegetables
Tender from the chickpeas
Quick
Protein- + fiber-filled
& Delicious

These would make the perfect lazy weeknight dinner when you’re craving something satisfying but quick. If you’re weary of the spice level, it’s actually quite mild against the dressing! But you can always scale back and go for more of a classic crispy chickpea as well.

If you try this recipe, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Rolled vegan Buffalo Chickpea Wraps with a side of creamy hummus dressingRolled up vegan Buffalo Chickpea Wraps served on soft pita bread

Print
Cutting board with three Spicy Chickpea Wraps tied with parchment paper and twine
4.92 from 59 votes

Spicy Buffalo Chickpea Wraps

30-minute Buffalo Chickpea Wraps requiring only 10 ingredients! Spicy chickpeas, crunchy vegetables, and a creamy hummus dressing.
Author: Minimalist Baker
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 (wraps)
Category: Entree, Snack
Cuisine: Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

US Customary - Metric

DRESSING + SALAD

  • 1/3 cup hummus (or store-bought)
  • 1 1/2 - 2 Tbsp maple syrup (plus more to taste)
  • 1 small lemon, juiced (1 small lemon yields ~2 Tbsp or 30 ml)
  • 1-2 Tbsp hot water (to thin)
  • 1 head romaine lettuce (or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped)

BUFFALO CHICKPEAS

  • 1 15-ounce can chickpeas (rinsed, drained and dried // ~ 1 1/4 cups per can when drained)
  • 1 Tbsp coconut oil (or sub grape seed or olive oil)
  • 4 Tbsp hot sauce* (divided // I used Louisiana’s Pure Crystal Hot Sauce)
  • 1/4 tsp garlic powder (or sub 1 minced garlic clove per 1/4 tsp powder)
  • 1 pinch sea salt

FOR SERVING

  • 3-4 vegan-friendly flour tortillas, pita, or flatbread
  • 1/4 cup red onion, diced (optional)
  • 1/4 cup baby tomato, diced (optional)
  • 1/4 ripe avocado, thinly sliced (optional)

Instructions

  1. Make dressing by adding hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until thick but pourable.
  2. Taste and adjust flavor as needed, then add romaine lettuce or kale, and toss. Set aside.
  3. To make chickpeas, add drained, dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce (amount as original recipe is written // adjust if altering batch size), garlic powder, and a pinch of salt - toss to combine/coat.

  4. Heat a metal or cast-iron skillet over medium heat. Once hot, add chickpeas and sauté for 3-5 minutes, mashing a few chickpeas gently with a spoon to create texture (see photo).
  5. Once chickpeas are hot and slightly dried out, remove from heat and add remaining 1 Tbsp hot sauce (amount as original recipe is written // adjust if altering batch size). Stir to combine. Set aside.

  6. To assemble, top each wrap with a generous portion of the dressed romaine salad, and top with 1/4 cup buffalo chickpeas and a sprinkle of diced tomatoes, avocado, and/or onion (optional).

  7. Serve immediately. Store leftovers separately in the refrigerator up to 3 days, though best when fresh. You can enjoy the buffalo chickpeas cold, room temperature or heated up.

Notes

*I got my hot sauce at Whole Foods, but most red hot sauces will do!
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 4 wraps)

  • Calories: 254
  • Fat: 6.7g
  • Saturated fat: 3.3g
  • Sodium: 696mg
  • Carbohydrates: 39.4g
  • Fiber: 5.7g
  • Sugar: 5.6g
  • Protein: 9.1g
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154 Comments 10 ingredients or less, 30 minutes or less, Dairy-Free, Dinner, Egg-Free, Entree, Nut-Free, Recipes, Refined Sugar-Free, Savory, Snacks, Soy-Free, Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for ChristinaChristina says

    December 3, 2019 at 6:55 pm

    I found this recipe on buzzfeed maybe a year ago and it’s become a staple of mine. They are so amazing and the perfect salty/sweet combo. Easy to make, flavorful, healthy and nutritious… the perfect combo! Thanks for the idea!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 4, 2019 at 10:20 am

      Thanks so much for the lovely review, Christina. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  2. Avatar for AleAle says

    October 24, 2019 at 4:58 pm

    Coconut oil is on your “Avoid list” but it’s on this recipe. I am confused, as a plant based diet can we have coconut oil? Or not?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 25, 2019 at 1:00 pm

      What “avoid” list are you referring to? We’re happy to use coconut oil in our recipes!

      Reply
  3. Avatar for AngelikaAngelika says

    September 23, 2019 at 10:38 pm

    Is pita vegan? It has eggs, no?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 24, 2019 at 8:34 am

      Hi Angelika, we haven’t seen pita bread with eggs in it, but check the ingredients on your product to be sure! Usually it is just flour, oil, yeast, and sugar.

      Reply
  4. Avatar for miss r Kissmiss r Kiss says

    September 8, 2019 at 10:14 am

    So sis made the wraps they were awesome. But my daughter came up with this sauce traderjoes garlic sauce and kens ceaser dressing mixed together. I totally thought I was eating buffalo chicken and not chic peas. I loved this dish it is a total hit will be making on my own soon!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 8, 2019 at 10:24 am

      Yay! Thanks for sharing! That sauce sounds awesome :D

      Reply
  5. Avatar for ashtenashten says

    August 30, 2019 at 9:39 am

    10/10 would recommend this recipe. I have been making this recipe weekly all summer and I cannot get enough. When I don’t have pita on hand I turn this recipe into a salad by adding some extra veggies. Dietitian approved!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 30, 2019 at 12:35 pm

      So glad you enjoyed it, Ashten! Thanks so much for sharing!

      Reply
  6. Avatar for Sarah C.Sarah C. says

    June 6, 2019 at 11:34 pm

    I have to say, I was initially sceptical about four tablespoons of hot sauce, but decided to go along with the recipe exactly. I’m so glad I did! These were the most flavourful, fresh tasting food we’ve had in a while! Peeling the chickpeas was a bit labour intensive, but worth it so they could crisp up and taste a bit nicer. Hummus in the U.K. is quite a bit thinner than in America, so I didn’t need to add any water as it was already quite thin, but it still coated the lettuce perfectly. Thanks so much for sharing this recipe!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 7, 2019 at 9:21 am

      Thanks, Sarah!!

      Reply
  7. Avatar for Chelsea F.Chelsea F. says

    June 1, 2019 at 9:04 am

    Fast and filling! I also added green onions and yum!

    Reply
  8. Avatar for Mechelle B.Mechelle B. says

    April 16, 2019 at 6:04 pm

    Oh, wow!
    I just stumbled on your site and this recipe. Yum! Yum!
    Looking forward to making it again.

    Reply
  9. Avatar for MariaMaria says

    April 1, 2019 at 8:31 am

    This was delicious!!! Super quick to make and very satisfying.

    Reply
  10. Avatar for Megan BrownMegan Brown says

    February 4, 2019 at 8:00 am

    This was very good! I really like it, but I wasn’t really able to get my chickpeas “crisp” like it sort of looks in the pic. I would make again though. I used some leftover spicy chickpeas the next day over some tri color quinoa with guacamole. Yum! l love how versatile chickpeas are.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 5, 2019 at 8:54 am

      If you take the outer skin of the chickpeas off, you will find that they will come out much more crispy! Hot tip for the future :D

      Reply
  11. Avatar for Louisa GrizzardLouisa Grizzard says

    December 29, 2018 at 10:00 pm

    I used the Chickpea recipe for my Pita sandwhich and It was so good hotsauce sets if off! Thanks again!

    Reply
  12. Avatar for RenRen says

    September 4, 2018 at 4:21 pm

    Made these for supper, super fast and easy. Subbed the romaine for coleslaw mix which gave them a great bite. These are going into the regular dinner rotation for sure!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 5, 2018 at 6:30 am

      Yay!

      Reply
  13. Avatar for Ashley S.Ashley S. says

    July 24, 2018 at 1:31 am

    OMG I just made these and they were f***ing delicious. I made a half serving so that I could make it again tomorrow for lunch and just eyeballed the dressing and it was so good. I even left one in the fridge and my very decidedly meat-loving stepdad absolutely loved it and didn’t add chicken (as he usually does).

    10/10 will make again (and again and again).

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 24, 2018 at 6:20 am

      Yay! We’re so glad to hear that, Ashley!

      Reply
  14. Avatar for LindseyLindsey says

    July 17, 2018 at 10:34 am

    Love every recipe I’ve ever made from your site. I’ve made this three times now and enjoyed it all times. But I do have to say this time with a few modifications I enjoyed it best! I do the chickpeas exactly as you say but for the sauce I do an “Greek yogurt based ranch” and then I added a cabbage slaw on top. It was bombbbbbbb!

    Reply
  15. Avatar for Madeline MillerMadeline Miller says

    June 24, 2018 at 1:10 pm

    LOVE THIS! So perfect for prepped lunches.

    I made with a V+GF buffalo sauce from whole foods and used slaw instead of lettuce. So easy and delicious!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 26, 2018 at 6:50 am

      Yay! Thanks for sharing, Madeline!

      Reply
  16. Avatar for Rachel HarveyRachel Harvey says

    May 15, 2018 at 2:59 pm

    LOVE THIS RECIPE! I also love that you used Crystal Hot Sauce! I’m from south Louisiana and hot sauce doesn’t get more beautiful than that brand for me!! This recipe works well if you bake the chickpeas on a pan too, especially if you are used to getting chicken prepared extra crispy!

    Reply
  17. Avatar for DomDom says

    April 22, 2018 at 4:57 pm

    This was surprisingly good. I had some extra time so I pickled the onions and added some feta cheese (bleu cheese would’ve been perfect but it gives me migraines)! Wrapped it in a whole what tortilla. Definitely going for more veggies next time too!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 23, 2018 at 10:23 am

      Great additions, Dom! We’re glad you enjoyed it!

      Reply
  18. Avatar for ClaudiaClaudia says

    April 10, 2018 at 9:11 am

    Delicious. I’ll admit the first time I made it, I didn’t think it was all that great, but when I had the leftovers two days later, just loved it. Craving more and planning on making again soon. Only thing I did differently was that I roasted the chickpeas in the oven instead.

    Reply
  19. Avatar for CieraCiera says

    March 21, 2018 at 9:18 pm

    I have had this recipe saved on my phone for over a year and keep meaning to make it. I finally did tonight and OMG it was amazing! I’m vegan and my boyfriend isn’t but we both really enjoyed this!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 22, 2018 at 9:26 am

      Yay!

      Reply
  20. Avatar for SCISSCIS says

    March 20, 2018 at 4:53 pm

    Dana,

    Can you substitute tahini for the hummus in this recipe?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 21, 2018 at 8:54 am

      Yes, that should work!

      Reply
  21. Avatar for HaileyHailey says

    March 15, 2018 at 2:56 pm

    This is now a go-to for me. So glad I found it. It’s customizable; and I’m assuming fairly healthy besides the sodium. I make it once a week or more!

    Reply
  22. Avatar for Renae LinnRenae Linn says

    March 14, 2018 at 11:03 pm

    I have a lot of dry chickpeas has anyone ever tried to do it from scratch and not the can?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 15, 2018 at 8:34 am

      Yes, that will work! Just soak them prior to use: Long soak and simmer: about 10 hours or quick soak them and simmer for about 3 hours, or in the Slow Cooker, 4 hours on high heat or 8 hours on low heat. Hope this helps!

      Reply
  23. Avatar for alysealyse says

    January 7, 2018 at 1:15 pm

    So delicious and quick to make! I love these.

    Reply
  24. Avatar for JenniferJennifer says

    January 7, 2018 at 10:30 am

    This is hands down AMAZING. So easy! We are making again this week. We just didn’t get enough the first time!

    Reply
  25. Avatar for CarolynCarolyn says

    November 14, 2017 at 11:48 am

    Super yummy, made for lunch today. I used plain naan bread and cut the hot sauce in half, still building my tolerance for spice. Loved all the flavors together! Served 2, we each had one wrap and then ate the remaining chickpeas with the leftover bits (lettuce, onion etc.) Used half an avocado in each, just perfect!

    Reply
  26. Avatar for AndreaAndrea says

    October 31, 2017 at 11:08 am

    Loved this recipe. It is easy and flavorful. The dressing is my favorite part. My friends loved it.

    Reply
  27. Avatar for NatalieNatalie says

    October 4, 2017 at 3:11 pm

    I made this for dinner for four nights over the course of the past two weeks! We used the rest of the lettuce to make a salad and were both full afterwards. I used a hot sauce, I think Bella’s, from Whole Foods. I didn’t love the hot sauce but it was ok. I would recommend this recipe for students, after coming home from a long day at school I was able to whip this together in about 15 mins and had the rest of the night to relax. I prepared the dressing for the lettuce and saved the remainder for the next day. My husband really enjoys this recipe and it makes minimal clean up for him which he appreciates. If you don’t have time just skip the dressing for the lettuce and it will become easier for sure.

    Reply
  28. Avatar for Mandy HowellMandy Howell says

    August 20, 2017 at 9:33 pm

    These were super good and amazingly quick and easy. The dressing is the perfect balance to the spicy chickpeas. Super tasty, will definitely be making these again, thanks for the recipe.

    Reply
  29. Avatar for ShealeeShealee says

    August 1, 2017 at 8:01 pm

    I followed the hummus recipe as well as this recipe here. I’m not usually a fan of chickpeas, but the hot sauce paired with the salad dressing was so good. Definitely going to be saving this one to use again :)

    Reply
  30. Avatar for LaurenLauren says

    July 30, 2017 at 6:55 pm

    These are delicious! I love the sweet dressing with the spicy chickpeas.

    Reply
  31. Avatar for teresateresa says

    July 29, 2017 at 3:07 pm

    Made this last night and everyone loved it!!! I switch the dressing though to a homemade ranch cause buffalo and ranch are one of my favorite flavor combinations. It was soooo good I highly recommend this recipe.

    Reply
  32. Avatar for MeghanMeghan says

    July 24, 2017 at 3:42 pm

    I’ve made this twice now and it is SO bomb! The mix of the spicy chickpeas with the cool romaine is just perfect.

    Reply
  33. Avatar for AshleighAshleigh says

    July 22, 2017 at 1:50 pm

    Making right now..want to make enough for left overs..will the romaine mixed with the dressing still be okay tomorrow? Won’t it get soggy?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 23, 2017 at 5:50 am

      It will probably get soggy, so I would keep them separated and then combine tomorrow!

      Reply
  34. Avatar for Brittney DerrickBrittney Derrick says

    June 19, 2017 at 9:14 am

    Finally made this and it was all I dreamed it would be! I prefer Frank’s Red Hot since that’s how my dad made wings so I also subbed Earth Balance butter for the oil since that’s the “original wing” recipe. They were divine! Buffalo is basically a food group for me so having options other than buffalo cauliflower makes me happy. The hummus dressing was also delicious!! Thanks for being awesome and sharing such yummy and healthy recipes!

    Reply
  35. Avatar for EmilyEmily says

    June 17, 2017 at 11:44 am

    I love these simple but tasty buffalo chickpeas! I make them all the time and add them into all sorts of salads! Thank you for the recipe!

    I’m new to cast iron- so this could probably be said for most things- but the cast iron pan makes such a difference! Much crispier without burning.

    Reply
  36. Avatar for Barbara LewisBarbara Lewis says

    April 8, 2017 at 8:54 am

    I made this dish…Followed the Recipe to the letter. Turned out Delish!! My Husband who does not like Chickpeas thought it was AMAZING!! Instead of wrapping it in Peta Bread…I used Lettuce Leaves…One Word…DELISH! Thank you for Sharing :)

    Reply
  37. Avatar for BrandiBrandi says

    April 4, 2017 at 4:47 pm

    I made this for dinner this evening. I absolutely loved it! My mother (who typically snubs most vegetarian meals) was also impressed. Thanks for such a great recipe!

    Reply
  38. Avatar for SarahSarah says

    March 22, 2017 at 4:32 pm

    My boyfriend and I LOVE this recipe! We have made it numerous times because it is extremely easy to make, cheap, and is very tasty. Thanks for this recipe!

    Reply
  39. Avatar for OlgaOlga says

    February 25, 2017 at 4:00 pm

    Thank you for such a delicious recipe. I had two whole wraps! It was soooooo good.

    Reply
  40. Avatar for MelanieMelanie says

    January 25, 2017 at 10:12 am

    This is one of our very favorites. The dressing is fabulous and we like to eat it open on a whole wheat tortilla with chopped tomatoes, guacamole and onions. The crunch of romaine adds to the deliciousness!

    Reply
  41. Avatar for MichaelaMichaela says

    January 22, 2017 at 12:14 pm

    Amazing! Had to try as soon as I saw it. Same as you, I was raised on spicy food and was very eager to try this out. I followed the recipe, but used sriracha sauce, and it turned out delicious. Definitely a keeper for me!

    Reply
  42. Avatar for SaraSara says

    November 8, 2016 at 10:13 am

    These got a thumbs up in our household tonight. We loved them – thank you for the recipe.

    Reply
  43. Avatar for KyleKyle says

    November 6, 2016 at 7:58 pm

    Wow, what a kick! Tasted just like a buffalo chicken wrap (except better thanks to the hummus dressing). Couldn’t get the sister and her fiancé to try it, though because, you know, chickpeas ? ?. I will definitely be revisiting this recipe!

    Reply
  44. Avatar for SarahSarah says

    October 16, 2016 at 4:17 pm

    Omg so good! My boyfriend took 2 bites and said “definitely make this again!” I want to eat through dressing on everything. We added cucumber & tomato & avocado.

    Reply
  45. Avatar for AnnaAnna says

    September 4, 2016 at 2:26 am

    Love this!
    I also gave it ago using harrisa paste on the chickpeas then wrapped with mixed leaves, goats feta, avo, unsweetened yogurt and capsicum pesto.
    Chickpea wrap night is now a favourite among the sharehouse! So easy and great to mix around the add-ons. :)

    Reply
  46. Avatar for MaddyMaddy says

    August 23, 2016 at 4:59 pm

    I made this tonight for my boyfriend (hardcore meat lover) and he loved it! He was so surprised when I told him it was vegan — as if that’s a bad thing! Haha. He is definitely more open to “healthy food that actually tastes good” after this meal :) Thank you!

    Reply
  47. Avatar for JessJess says

    July 23, 2016 at 6:47 pm

    These look wok good I cant wait to try them. I recently had seen PlantPure Nation and am jumping on the plant based lifestyle. I have struggled all my life with my weight bit was still deemed healthy. I am definitely going to try this with a vegan blue cheese sauce an aunt introduced me to to really trick me into not missing meat. Your recipes are awesome and I look forward to changing my families lifestyle for the better!

    Reply
  48. Avatar for MarthaMartha says

    July 7, 2016 at 11:26 am

    So I’m just going to say it… I live in Texas and I eat a lot of meat and Blue Bell ice cream, and gag at the sight of kale and hummus. But I’ve been wanting to make better choices, so I’ve been following your blog and looking at your pictures for maybe 6 months now. This week, I finally had the courage to make two of your recipes. First I made the spicy red lentil pasta recipe and absolutely loved it. Today I made this chickpea wrap recipe and… I believe it has changed my life. I will be getting your cookbook this weekend and am looking forward to your delicious recipes! I’m no longer scared of meatless meals so, thank you! ;)

    Reply
  49. Avatar for AshleyAshley says

    July 5, 2016 at 5:56 pm

    This is DELICIOUS! Loved every bite! My first vegan dish and this did not disappoint – thank you!

    Reply
  50. Avatar for Joel PercarJoel Percar says

    June 14, 2016 at 5:51 am

    I love chickpeas and thank you for the recipe tip, I’ll still be doing this week for my family.

    Reply
  51. Avatar for SarahSarah says

    May 31, 2016 at 10:06 pm

    This is a great idea! My husband and I are trying to stay away from carbs as much as possible so I made this recipe into a salad. It is so tasty! I still need to try the hot sauce that you recommended, but am a little scared of the heat. Any other suggestions? I keep track of all the recipes that I make on my site.
    Thank you for this great recipe! My husband LOVES it.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 1, 2016 at 12:28 pm

      Hmm, a spicy salsa may be a good alternative?

      Reply
  52. Avatar for ErinErin says

    May 30, 2016 at 10:35 pm

    This is my husband’s favorite dinner! Easy to make and super quick!

    Reply
  53. Avatar for SamanthaSamantha says

    May 20, 2016 at 8:43 am

    I made these for my meat eating significant other and they were a HUGE hit- definitely adding these to the rotation!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 20, 2016 at 3:38 pm

      Yay! Thanks for sharing, Samantha!

      Reply
  54. Avatar for AshleyAshley says

    May 15, 2016 at 3:39 pm

    This is delicious! I’m eating it right now. I used Cholula Original Hot Sauce because it is the mother of hot sauces. I also topped with a red onion/scallion/cilantro mix that I’ve prepped for quesidillas later in the week, and the cilantro adds an even greater coolness against the heat. I especially love the sweetness of the syrup in the recipe – surprisingly. I will make again – super fast, very easy, wonderful when on a tight budget. Thanks for sharing!

    Reply
  55. Avatar for ElishevaElisheva says

    May 8, 2016 at 7:22 pm

    Absolutely delicious, and so simple and easy to make! I love the dressing. My eat-everything twins gobbled up the chickpeas as well — I knew they would so I made a double recipe, and I can’t wait to eat the leftovers for lunch tomorrow. I’m also looking forward to the arrival of your cookbook tomorrow! This site is my first stop when I’m looking for a recipe, because I always know yours will be good. Thank you!

    Reply
  56. Avatar for SarahSarah says

    May 3, 2016 at 8:36 pm

    Made this for lunch today, and ohmygoodness it was amazing! Added a little too much water, but that’s my fault.

    Reply
  57. Avatar for CourtneyCourtney says

    May 2, 2016 at 12:20 pm

    I mixed my ingredients for the dressing but haven’t added the water yet. My mixture is not thick and I’m wondering if I should just skip the water (or will the water thicken the mixture)?

    Reply
    • Avatar for ElishevaElisheva says

      May 8, 2016 at 7:23 pm

      Hummus can vary a lot in consistency, with homemade especially tending to be a bit thicker. I was using store-bought hummus and also did not need to add water.

      Reply
  58. Avatar for jacelynjacelyn says

    April 26, 2016 at 6:15 pm

    I came to this site on the recommendation of a friend and after the ease and success of this meal I know I will be back. I modified the recipe a bit to fit what I had on hand, just put a layer of hummus directly on the pita rather than make a dressing. I served it with coleslaw to cut the spice and my family really enjoyed it.

    I am using the left over chickpeas and veggies as a salad for lunch tomorrow.

    Thank you!

    Reply
  59. Avatar for SamanthaSamantha says

    April 20, 2016 at 5:40 am

    I couldn’t believe how easy and satisfying these were! I used lentils in place of chickpeas. This is gonna be in my weekly rotation now. Thanks, Dana!

    Reply
  60. Avatar for KerryKerry says

    April 12, 2016 at 5:07 pm

    Absolutely amazing! This is the 4th recipe of yours that I have tried and as far as I am concerned, you are the plant-based Julia Child. I’m an omnivore who has had trouble cooking for my vegan husband, and you and your recipes have probably effectively saved my marriage! Thank you! :D

    Reply
  61. Avatar for KelseyKelsey says

    April 5, 2016 at 6:30 pm

    Dana, this dish is delicious! However in making this, my husband and I were coughing and wheezing because of the potency of the hot pepper sauce that used! I effectively “maced” our living space. I can’t believe this didn’t happen to anybody else… But then again I assume people don’t live in a tiny Portland apartment like I do, haha. No worries though, this recipe RULEZ.

    Reply
  62. Avatar for megmeg says

    March 30, 2016 at 8:48 am

    My husband and I tried this last night (but used real blue cheese and our own buffalo sauce recipe) and LOVED it. We’re not vegan or vegetarian, but try to limit our meat intake and eat more plant-based foods. These definitely satisfied our buffalo chicken cravings, the chickpeas are SO filling, and the whole thing is really budget-friendly. We’ll absolutely be making these once a week…Great idea, Dana!

    Reply
  63. Avatar for KimKim says

    March 29, 2016 at 9:06 pm

    This was amazing! I even went as far as to make my own pita bread to have with this – YUM! The slightly sweet dressing complimented the spicy buffalo chickpeas really well. Definitely will be made again.

    Reply
  64. Avatar for MorganMorgan says

    March 13, 2016 at 7:55 pm

    I just made this for dinner, and it has instantly become one of my favorites. It was incredibly easy to make and beyond tasty. Thank you so much for this delicious recipe!

    Reply
  65. Avatar for TrinaTrina says

    March 7, 2016 at 5:28 am

    My family loves buffalo chicken. Can’t wait to surprise them with these! Delish!

    Reply
  66. Avatar for JessicaJessica says

    March 6, 2016 at 2:09 pm

    So quick, easy, healthy and delicious! In love with this recipe

    Reply
  67. Avatar for SarahSarah says

    March 1, 2016 at 11:46 am

    This totally satisfied my buffalo wing craving and left me feeling much better about myself! I particularly loved the chickpeas. These wraps will be my new go-to for quick, tasty, and spicy needs! Thank you!

    Reply
  68. Avatar for Jessy C.Jessy C. says

    February 29, 2016 at 10:42 am

    Made this the other night and it was perfection! The dressing suprised me but it was delicious (why haven’t I thought of that??) Thanks for the recipe. I’m trying out the buddah bowl tonight!

    Reply
  69. Avatar for Ana @ AnaAna @ Ana's Rocket Ship says

    February 28, 2016 at 12:46 am

    It can’t REALLY be that easy – surely?

    Reply
  70. Avatar for Lauren @ Ease and CarrotsLauren @ Ease and Carrots says

    February 25, 2016 at 11:41 am

    These look WONDERFUL! I’m always looking for different lunch options so I cannot wait to try these!

    Reply
  71. Avatar for BethBeth says

    February 21, 2016 at 8:29 pm

    I tried this using pineapple-habanero hot sauce — it was fantastic! Savory, spicy and slightly sweet it was perfect for a hearty yet healthy lunch.

    Reply
  72. Avatar for LisaLisa says

    February 17, 2016 at 5:54 pm

    This was super yummy. Great recipe, and easy to make. Will be making this again for sure. Thanks!

    Reply
  73. Avatar for LeahLeah says

    February 17, 2016 at 11:33 am

    This was fabulous! My husband even said that he didn’t miss any meat with the meal. Definitely will be part of our weekly rotation.

    Reply
  74. Avatar for HelenHelen says

    February 15, 2016 at 7:30 pm

    These were worth every one of the five stars. An absolute winner with the whole family! We made your yummy garlic flatbreads too, and roasted an eggplant over the grill to make baba ganoush which complimented the wraps perfectly. Can’t wait to have these wraps again. What a fabulous idea to use chick peas. I’m in love with your website and amazing recipes. As we are transitioning over to plant based eating your blog has been a huge inspiration. Tonight we shall feast on the chick pea Buddha bowls. Keep up the good work and look forward to your cook book being available!
    Cheers,
    Helen

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 18, 2016 at 5:00 pm

      So kind! Thanks Helen!

      Reply
  75. Avatar for Cassie TranCassie Tran says

    February 13, 2016 at 7:37 am

    These look like adorable gyros!

    Reply
  76. Avatar for LukeLuke says

    February 10, 2016 at 10:04 pm

    We made these tonight and loved them1 Thanks for the fantastic recipe!

    Reply
  77. Avatar for GemmaGemma says

    February 7, 2016 at 4:40 am

    Looks great! Can’t wait to make this for lunches this week. Since I am not a vegan I am look forward to trying this with the classic Buffola sauce combo – Franks and Butter.

    Reply
  78. Avatar for HelenHelen says

    February 6, 2016 at 8:48 am

    Thank you for sharing this recipe with the www, it is delish!! It went down a treat with my boyfriend who doesn’t usually like chick peas, and so easy to make too, wooo!
    So glad I found your blog, adding to bookmarks :-)
    Big Love from London
    x

    Reply
  79. Avatar for SofiaSofia says

    February 4, 2016 at 5:49 pm

    OMG! I’m just transitioning to a vegan-vegetarian and after many many failed recipes, frustation and stomach aches this recipe feels like it came from heaven!! I could eat this all day!! Thank you so much!!

    Reply
  80. Avatar for jbjb says

    February 3, 2016 at 4:01 pm

    Made it tonight and loved it!

    Reply
  81. Avatar for FeliciaFelicia says

    February 2, 2016 at 4:06 pm

    This has to be one of my favorite recipes so far!

    Reply
  82. Avatar for KJ | OmnomherbivoreKJ | Omnomherbivore says

    January 31, 2016 at 9:26 pm

    These sound liker perfect mix of spicy and cool (from the hummus dressing). Then wrapped in a nice warm pita… oh man! :) Awesome pictures too!

    Reply
  83. Avatar for AdrianneAdrianne says

    January 31, 2016 at 11:12 am

    OMG, I love buffalo sauce, chick peas, and wraps but I never thought to put them together. They remind me of your Thanksgiving wraps from a couple months ago. I made chick peas yesterday so I’m thinking these will be perfect for dinner tonight. Good timing!

    Reply
  84. Avatar for RebeccaRebecca says

    January 31, 2016 at 6:23 am

    I can’t wait to try this! What kind of wrap bread did you use for this? I am having a hard time finding wrap/tortilla that does not have all those chemicals. I will look at Whole Foods of course, but what did you use in the photos?

    Reply
  85. Avatar for AmyAmy says

    January 30, 2016 at 9:49 am

    OMG. I just finished eating and I am in love. Thank you Dana! These are so good!

    Reply
  86. Avatar for ZarahZarah says

    January 30, 2016 at 5:25 am

    I have a humongous crush on your food. It is just perfect. Now I know why! Sounds like your dad’s pantry and MY dad’s pantry might be the same one, existing in some sort of time/space limbo…
    Being the girl who is raised in a family who emptied out the Sambal Oelek bowls of their table AND the tables around ours at the restaurant, I rarely find recipes I LOVE without having to change them much, or add a ton of spice. Until I found this place…
    So, in other words: I am definitely trying this, and when I do, I will be back here raving about it, I am sure!
    In the meantime, it goes straight to my Pinterest board and my computer folder named “food planning”. So I don’t get sidetracked, because this? *points to recipe* Sounds like a true winner! :D

    Reply
  87. Avatar for Lisa @ Chocolate Meets StrawberryLisa @ Chocolate Meets Strawberry says

    January 29, 2016 at 10:34 pm

    I’m not much into spicy food (although I do love spices!), but I love chickpeas so these are calling my name (with the spice toned down a bit)! Yum!!

    Reply
  88. Avatar for KarynKaryn says

    January 29, 2016 at 9:53 pm

    I just had this for dinner and I loved it! I had some chipotle hummus and substituted a little honey for the maple syrup and it Worked out great :). I will definitely be using this recipe for quickie dinners!

    Reply
  89. Avatar for CatherineCatherine says

    January 29, 2016 at 5:42 pm

    Made this salad for dinner tonight. The peas were VERY good. We didnt make the dressing, though, but used bottled instead. Thank you for the great recipe. We will definitely make it again and maybe even give the dressing a go.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 29, 2016 at 6:19 pm

      Nice! So glad you enjoyed it!

      Reply
  90. Avatar for AJAJ says

    January 29, 2016 at 3:18 pm

    I made these last night and they were amazing, even my highly carnivorous boyfriend approved! They will definitely be getting a regular spot on our weekday dinner roster :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 29, 2016 at 6:18 pm

      Yay! Thanks for sharing, AJ!

      Reply
  91. Avatar for shannonshannon says

    January 29, 2016 at 2:29 pm

    Confused here too, should it be hummus or tahini for the dressing

    Looks delish!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 29, 2016 at 6:18 pm

      Sorry to confuse! It’s hummus ;D

      Reply
  92. Avatar for KelleyKelley says

    January 29, 2016 at 1:36 pm

    Yumm. Love the idea of using chickpeas!

    Reply
  93. Avatar for LeighLeigh says

    January 29, 2016 at 10:14 am

    Absolutly delicious! A new family favorite.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 29, 2016 at 6:18 pm

      Yay! Thanks Leigh!

      Reply
  94. Avatar for Cassandra @ The Visiting VegetableCassandra @ The Visiting Vegetable says

    January 29, 2016 at 7:26 am

    My Dad was exactly the same when I was growing up! He used to order the Atomic wings from our local take away and I clearly remember him telling me to continue eating because my mouth would eventually go numb to the pain, despite my lips being on FIRE and me only being in single digit age territory! Fast forward 25 years and I LOVE spicy food. In fact my husband and I chose Thailand for our honeymoon for the spice factor alone. We had to order most food with “We do mean spicy. We want to eat it as spicy as you like it!” Needless to say, there were a few challenging meals ;-)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 29, 2016 at 6:18 pm

      Ha! You come from similar roots. I need to get to Thailand! I’ve heard the food scene is AMAZING!

      Reply
      • Avatar for MelanieMelanie says

        January 30, 2016 at 3:54 pm

        When you go be sure to check out Chiang Mai…. Such amazing vegan Thai food! YUM!

        Reply
  95. Avatar for lili says

    January 29, 2016 at 2:23 am

    Thank you for healthy and inspiring food ideas Dana!
    I would love to try out this recipe – wondering about ‘hot sauce’ –
    how would one substitute it – cayenne pepper or ‘tabasco sauce’ as we know it in Africa

    What do you recommend?

    Thank you – li

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 29, 2016 at 6:17 pm

      Yes! Tabasco would work well!

      Reply
  96. Avatar for DawnDawn says

    January 28, 2016 at 4:53 pm

    Just made this tonight. Love the fact that the lettuce has a bit of sweetness to balance the spicy. Thank you for your recipes, I really enjoy making them. Going to post pic on IG. It’s not as glam yours! Lol!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 29, 2016 at 6:17 pm

      Thanks Dawn! So glad you liked it!

      Reply
  97. Avatar for Heather MasonHeather Mason says

    January 28, 2016 at 3:38 pm

    yummy! I’m really craving something with buffalo sauce now! Totally making this.

    Reply
  98. Avatar for Mel @ The RefreshanistaMel @ The Refreshanista says

    January 28, 2016 at 2:33 pm

    Wow, these wraps look so flavourful and delicious!!!

    Reply
  99. Avatar for Hannah ElizabethHannah Elizabeth says

    January 28, 2016 at 1:33 pm

    This looks so yummy!! I love all things wraps/sandwich! ? Where do you get your wraps (and would it be a problem if you passed on the brand?)?? I drool over them every time you post one of those pictures with the soft, pillow-y wraps that remind me of naan, and I can’t seem to find anything that looks as luscious.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 29, 2016 at 6:17 pm

      I actually do enjoy naan sometimes (though it isn’t vegan friendly). But I love Trader Joe’s pita and flatbread!

      Reply
  100. Avatar for Cocktail SaturdaysCocktail Saturdays says

    January 28, 2016 at 12:58 pm

    Love this, I really like chickpeas but have never really know what to have them with until now. Thanks for sharing!

    Reply
  101. Avatar for lorilori says

    January 28, 2016 at 12:54 pm

    what kind of pita do you buy?! Yours look better than anything I ever see

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 29, 2016 at 6:16 pm

      Whatever looks good at Trader Joe’s!

      Reply
      • Avatar for JenniferJennifer says

        February 14, 2016 at 12:18 pm

        I agree – your pita looks amazing! I don’t see anything bearing any resemblance to such deliciousness at our Trader Joe’s…

        Love your flavors – and your photos!

        Reply
  102. Avatar for Amanda | The Cinnamon ScrollsAmanda | The Cinnamon Scrolls says

    January 28, 2016 at 12:40 pm

    Wow, these look amazing!! I wish my family were more open to eating vegetarian, because I think they would LOVE these. Unfortunately, there’s no chicken or beef “only chickpeas,” so I’m pretty sure it wouldn’t fly. Lol. Next time I’m on my own, I’m totally making these for myself and gobbling them all down! Love spicy food! :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 29, 2016 at 6:16 pm

      This might be a good gateway to vegetarian eating for your family ;D Good luck, Amanda!

      Reply
  103. Avatar for Emily @ Robust RecipesEmily @ Robust Recipes says

    January 28, 2016 at 11:54 am

    Looks delicious. I love buffalo anything. What a fun Idea to use chickpeas!

    Reply
  104. Avatar for Lucia @ The FoodwrightLucia @ The Foodwright says

    January 28, 2016 at 11:23 am

    Ahhh Dana these look AMAZING! I’m slowly trying to get myself used to hot & spicy foods because I’m such a wimp. Can’t wait to make these!!!

    Reply
  105. Avatar for SuzySuzy says

    January 28, 2016 at 11:21 am

    I need to be un-confused (I’m still new at this vegan thing) ;) — it says “tahini” dressing, but then the recipe calls for hummus. I LOVE tahini anything – but I don’t see it in the recipe. I see hummus, of which I’m not a great fan. (I know, I know…). So do I make the dressing with tahini? Also, what are those papery looking things you have wrapped around them – very nice presentation!!! I can’t wait to try these! Thank you!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 29, 2016 at 6:15 pm

      Good question Suzy! I actually just mis-stated. It’s a hummus-maple dressing! Sorry to confuse! It’s been fixed. And the paper is just brown parchment paper! xoxo

      Reply
      • Avatar for SuzySuzy says

        February 6, 2016 at 6:00 pm

        Oops! I came back to leave a review now that I’ve actually made it! With tahini! It was very good!! Because of personal preference, I didn’t use “hot” sauce, but a sweeter bbq sauce and added a some Sriracha for a little heat. Our wraps were the smaller size, so I had a lot of leftover lettuce. Next time I will do the following: (1) use only 1/2 head of romaine lettuce, and (2) reduce the dressing by half and thin it even a bit more. I could see making this as a large salad with everything cut fairly small and then scoop up with some vegan tortilla chips.

        Reply
  106. Avatar for Nicole @ Young, Broke and HungryNicole @ Young, Broke and Hungry says

    January 28, 2016 at 10:45 am

    I have been trying to get more on the spice train, and tolerate higher levels of heat. I think this recipe will be my forte into that realm.

    Reply
  107. Avatar for Lauren Gaskill | Making Life SweetLauren Gaskill | Making Life Sweet says

    January 28, 2016 at 8:50 am

    I want to eat these spicy buffalo chickpeas on EVERYTHING! So good!

    Reply
  108. Avatar for Emilie @ Emilie EatsEmilie @ Emilie Eats says

    January 28, 2016 at 8:31 am

    You’ve answered all of my prayers with this recipe. Here in Louisiana we LOVE our spice. And I love my chickpeas. This is perfect <3

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 29, 2016 at 6:13 pm

      Whoop! I love my spice, too. Hope you love it, Emilie!

      Reply
  109. Avatar for AmeliaAmelia says

    January 28, 2016 at 7:51 am

    Anything with chickpeas in is a winner in my eyes!

    Reply
  110. Avatar for Celeste @The Whole ServingCeleste @The Whole Serving says

    January 28, 2016 at 7:48 am

    This is pretty food and I’m sure pretty good to eat. These would be great to make for game day gathering, wrapped the way you have them it’s the perfect self-serve. I also like spice, I have to have cracked black pepper on just about everything I eat.
    Thanks

    Reply
  111. Avatar for KatrinaKatrina says

    January 28, 2016 at 7:36 am

    Yep, these are TOTALLY happening. Love that sauce!!

    Reply
  112. Avatar for LouiseLouise says

    January 28, 2016 at 7:15 am

    Another beauty, Dana! Can’t wait to try this recipe. The photo looks good enough to eat! Thanks for sharing another great vegan recipe :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 29, 2016 at 6:12 pm

      Thanks Louise! xoxo

      Reply
  113. Avatar for Caitlin GreenleeCaitlin Greenlee says

    January 28, 2016 at 6:48 am

    Hi Dana! Just wondering, does the nutritional info include the pita, avocado, onion, and tomato?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 29, 2016 at 6:12 pm

      Yes! It includes the wrap, veggies, and dressing, but no avocado.

      Reply
  114. Avatar for JenniferJennifer says

    January 28, 2016 at 6:14 am

    I don’t totally understand the dressing. Is this supposed to be the bleu cheese substitute? Could I use any dressing? My kiddos love ranch which I make dairy-free. Would this work, too? Also, I have some cilantro hummus which I made yesterday. Wondering if that would be good, too. Thoughts?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 29, 2016 at 6:11 pm

      Good question, Jennifer! I was originally going to use my 5-minute Caesar Dressing (https://minimalistbaker.com/5-minute-vegan-caesar-dressing/) but because the chickpeas are so spicy, the dressing was too garlicky + salty. So I went the other direction and wanted more of a flavor balance with a slightly sweet tahini dressing. But feel free to do a dairy free ranch!

      Reply
  115. Avatar for Erin@WellPlatedErin@WellPlated says

    January 28, 2016 at 6:02 am

    I love your dad’s flavor priorities! Buffalo ANYTHING is a slam dunk around here, so these look perfect!

    Reply
  116. Avatar for Tom ~ Raise Your GardenTom ~ Raise Your Garden says

    January 28, 2016 at 6:01 am

    Being from Buffalo ~ Loving the name of this blog post. But I gotta tell ya, I think I’m going with the Frank’s Red Hot sauce instead because it’s produced locally! The idea of subbing out chicken and subbing in chickpeas actually is a really good idea. My dr. said my cholesterol is too high and things like chickpeas are what I’m supposed to be eating. These look so good. Wish I could pop over and sample to give you some feedback! You know, to help out. The Maple Syrup surprised me the most here though! Okay, time to take my kid to the YMCA to swim. catcha later.

    Reply
    • Avatar for MeaghanMeaghan says

      January 28, 2016 at 6:35 am

      Thanks for the update, Tom!

      Reply

mb

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