With a healthy mix of carbohydrates, protein and heaps of flavour, these pockets of goodness are perfect for a post training meal.
To find more delicious creations to fuel your miles head over to The Minimalist Baker and get experimental in the kitchen.
- DRESSING AND SALAD
- 90g hummus
- 37-45 ml maple syrup, plus more to taste
- 1 small lemon, juiced (2 tbsp or 30 ml)
- 1-2 tbsp hot water to thin (or 15-30 ml)
- 1 head romaine lettuce or 1 bundle kale, cleaned, large stems removed, roughly chopped
- BUFFALO CHICKPEAS
- 425 g can chickpeas, rinsed, drained and dried
- 1 tbsp coconut or olive oil
- 4 tbsp hot sauce - divided
- 1/4 tsp garlic powder or 1 garlic clove - minced
- Pinch sea salt
- FOR SERVING
- 3-4 flour tortillas or wholemeal pittas
- 1 small red onion, diced
- 50g baby tomatoes, diced
- 1/4 ripe avocado, thinly sliced
- 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.
- Taste and adjust flavor as needed, then add romaine lettuce or kale, and toss. Set aside.
- To make chickpeas, add drained, dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce, garlic powder, and a pinch of salt - toss to combine/coat.
- 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).
- Once chickpeas are hot and slightly dried out, remove from heat and add remaining 1 Tbsp hot sauce. Stir to combine. Set aside.
- 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).
- 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.