Servings: 4

1 can (15-oz) chickpeas drain, rinse 1 can (15-oz) chickpeas drain, rinse
garlic powder garlic powder
8-oz guacamole 8-oz guacamole
4 flour tortillas 4 flour tortillas
½ bag (5-oz) coleslaw mix (or shredded cabbage) ½ bag (5-oz) coleslaw mix (or shredded cabbage)
Bang Bang Dressing Bang Bang Dressing
½ lime ½ lime
½ cup vegan mayo (or yogurt) ½ cup vegan mayo (or yogurt)
⅓ cup sweet red chili sauce ⅓ cup sweet red chili sauce
2 tsp agave nectar (or honey) 2 tsp agave nectar (or honey)
Sriracha (optional) Sriracha (optional)

Prepare Bang Bang Dressing: In a small bowl, whisk
together lime juice (about 1 tbsp) and remaining
ingredients. Add Sriracha to taste.
2 In a large mixing bowl, mash chickpeas with a fork
until very coarse.
3 Stir in a few drops of Sriracha, plus garlic powder
and salt and pepper (optional).
4 Spread guacamole on tortillas.
5 Top with mashed chickpeas. (Set aside.)
6 Toss slaw with Bang Bang Sauce until lightly coated
and spoon on top of chickpeas.
7 Add an extra a drizzle of Sriracha if desired, roll up,
and serve.