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Prep time 15 minutes
Cook time 15 minutes
Yield: Serves or Makes 3-4
Preheat oven to 400ºF.
To bread chickpeas: In one bowl whisk flour, salt and pepper. In another, whisk coconut milk, vinegar and hot sauce. In third bowl combine breadcrumbs, paprika and garlic powder. Line large baking sheet with parchment paper and mist with oil.
Working in batches, add chickpeas into flour, then dip into milk bowl, getting all areas saturated but not drippy. Drop into bowl of breadcrumbs, making sure chickpeas get completely covered. Place on a baking sheet, separating any that are stuck together, giving enough room between each so they crisp up.
Bake for 10-12 minutes, shaking pan halfway through be sure they cook evenly.
While chickpeas are baking, make the buffalo sauce: Whisk all sauce ingredients on low over stovetop until coconut oil is melted and sauce is warm.
Pour desired amount of sauce over chickpeas and mix gently together.
To make wraps, use favorite type of wrap style bread, add plenty of greens, carrots, cucumbers, radish, topped with more buffalo sauce and vegan blue cheese. Just roll them up & Enjoy!