Step 1

In a large bowl, lightly mash chickpeas with a potato masher or fork. There should be some whole chickpeas left for texture.

Step 2

Add mayonnaise, buffalo sauce, celery, carrot, green onion, cilantro, sunflower seeds, and salt and pepper. Stir to combine. If the mixture is dry, add more mayonnaise, as needed.

Step 3

Serve on a warmed tortilla (gluten-free, if required) with toppings of choice. Save in the fridge for up to 5 days.