Preparation time: 15 minutes, Cooking time: 20 minutes; Makes: 2 large wraps

Ingredients

• 1 tablespoon olive oil
• ½ small red onion, finely chopped
• 1 clove garlic crushed
• ¼ cup buffalo sauce
• 1 x 540ml (19fl. oz) can chickpeas (yields 2 cups)
• 1 medium potato boiled and diced (about 300g/10oz)
• 2 large flour tortillas or 4 small
• romaine lettuce
• 1 tomato thinly sliced
• ½ red small onion, thinly sliced
• A handful parsley or cilantro chopped

Ingredients for Tahini Dressing

• ¼ cup olive oil
• 2 tablespoons tahini paste (sesame paste)
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• 2 cloves garlic, crushed
• ½ teaspoon ground cumin
• Salt and freshly ground pepper to taste

Instructions

1. Heat the olive oil in a medium skillet and add the chickpeas and cook for 5 minutes over high heat for 5 minutes until browned.
2. Add the onion and garlic and sauté over gentle heat until soft.
3. Add buffalo sauce and diced potatoes and cook for 2 minutes until blended with the sauce. Set aside.
4. To make dressing: mix all dressing ingredients and add enough salt and pepper to taste. Shake thoroughly to combine.
5. To assemble the wrap: top the tortilla with romaine, chickpea mixture, sliced tomatoes, onion. parsley or cilantro and then drizzle dressing over. Wrap and serve immediately.

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