Buffalo Cauliflower & Chickpea Wraps

Crunchy cauliflower and crispy chickpeas, both mixed into a spicy buffalo sauce. Yes please!

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F. Put the chickpeas and cauliflower on a large roasting tray. Drizzle with olive oil, season with salt and pepper and toss through with your hands. Roast for 20–25 minutes, or until slightly charred.

   
2. 2

   Put the hot sauce and vegan margarine into a small saucepan over a medium heat. Cook through until combined, then remove from the heat and transfer to a mixing bowl. Add the chickpeas and cauliflower, and stir until fully coated.

   
3. 3

   Heat the flatbreads in a toaster or leave them directly on a rack in the oven for a minute.

   
4. 4

   To serve, first add some lettuce to each flatbread, followed by sliced cabbage, cucumber and red onion, and the diced tomatoes. Add a few spoonfuls of the buffalo chickpea and cauliflower.

   
5. 5

   To finish, combine the mayonnaise and dried dill in a small bowl along with the lemon juice. Stir to combine, then drizzle the dressing all over the wraps. Deeeelicious.