Roasted Buffalo Chickpea Wraps
Position rack in upper third of oven; preheat to 400 degrees F.Advertisement
Combine vinegar, cayenne and salt in a large bowl. Very thoroughly pat chickpeas dry, then toss with the vinegar mixture. Spread on a rimmed baking sheet. Roast the chickpeas, stirring twice, until browned and crunchy, 30 to 35 minutes.
Meanwhile, combine yogurt and hot sauce in a small bowl. Stir in blue cheese.
Divide lettuce, carrot and celery among wraps. Top each with 1/4 cup of the chickpeas and 2 tablespoons sauce. Roll up. Cut in half to serve, if desired.
To make ahead: The chickpeas stay crisp for 2 to 4 hours at room temperature; if stored longer, recrisp at 400 degrees F for 5 to 10 minutes.
3 1/2 starch, 1 lean protein, 1/2 vegetable