In a large mixing bowl, drain and rinse 1 can of chickpeas to remove excess sodium. Using a fork or potato masher, lightly mash the chickpeas, leaving some whole for texture. Set the bowl aside.

Dice 1 stalk of celery, 1 green onion, and 1/4 of a red onion into small pieces and add to the bowl with the mashed chickpeas.

Sprinkle in a handful of chopped parsley, add 2 tablespoons of tahini, pour in 3-4 tablespoons of buffalo sauce, and squeeze in the juice of half a lemon. Stir vigorously until combined.

Choose your favorite tortillas or large lettuce leaves. Place a generous scoop of the buffalo chickpea filling in the center of each tortilla or leaf.

Fold the sides of the tortilla or lettuce leaf inward and roll tightly away from you to form a wrap. Optionally toast the tortilla on a skillet for added warmth.

Cut the wrapped tortillas in half diagonally and serve immediately, or store in an airtight container for up to 3 days.