Buffalo Chickpea Tacos
Yield: 4 servings
Toss the chickpeas in Buffalo Sauce, add some roasted vegetables and greens, top the tacos generously with ranch dressing, and supper is ready.
  • ⅓ cup (80ml) hot sauce
  • 3 tablespoons (45ml) sriracha sauce
  • 2 tablespoons (30ml) extra-virgin olive oil or melted nondairy butter
  • 1 teaspoon distilled white vinegar (optional)
  • 2 to 2½ cups (330 to 415g) room-temperature cooked chickpeas, drained and rinsed
  • 1 recipe Celery Ranch Sauce (recipe follows), divided
  • 1½ cups (200g) finely chopped celery or cucumber
  • 1 teaspoon organic safflower or other neutral oil
  • 1 medium green bell pepper, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • ½ teaspoon salt, divided
  • 8 to 10 tortillas or taco shells
  • 2 cups (60g) baby spinach
  1. Combine the hot sauce, sriracha, olive oil, and vinegar (if using) in a medium bowl. Add the chickpeas, tossing to coat them in the sauce, and set aside. In another medium bowl, combine half the celery ranch sauce with the celery. In a third medium bowl, thin the other half of the celery ranch sauce with water if needed.
  2. Heat the safflower oil in a large skillet over medium-high heat. Add the green bell pepper, red bell pepper, and ¼ teaspoon of the salt. Cook the bell peppers until they are golden on some sides, 4 to 5 minutes, stirring occasionally. Warm the tortillas if desired.
  3. Add some of the baby spinach, roasted bell peppers, and celery to every taco. Divide the remaining ¼ teaspoon salt between all the tacos. Add some Buffalo chickpeas and a generous drizzle of the celery ranch sauce to each taco and serve.
From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.
Recipe by Chic Vegan at https://www.chicvegan.com/vegan-richas-buffalo-chickpea-tacos/