1 tbsp olive oil
1/3 cup chopped onions (I use a mix of red and spring onions)
1 can chickpeas, rinsed and lightly mashed to break them up a bit
1/2 – 3/4 cup vegan BBQ sauce
1 avocado, sliced
a few handfuls of greens
vegan cheese (optional)
Heat olive oil in a medium pan on medium heat for 30 seconds. Once hot, add onions and cook 4-5 minutes. Add chickpeas and bbq sauce and cook another 5 minutes. Assemble the wraps with your favourite fillings. Leftover chickpea mix keeps in the fridge in an airtight container for up to 3 days.