These vegan buffalo chickpea wraps are perfect for lunch, with salt + pepper chickpeas, guacamole, tangy ranch, and hot buffalo sauce!
Preheat the oven to 425 degrees F.
Rinse and dry the chickpeas so that they're totally dry. Remove any loose skins if needed.
In a bowl, mix chickpeas with olive oil, salt, and pepper. Mix well until chickpeas are evenly coated.
On a baking sheet lined with parchment paper, bake chickpeas for 20-25 minutes, or until crisp.
Once chickpeas are slightly cooled, assemble the wraps. Take 2 tortillas or wraps, and spread the guacamole on them. Add on the chickpeas and red onion, and drizzle with a little vegan ranch and as much buffalo sauce as you like. Then, add on as much romaine as you like. Wrap up the wraps and serve.