These Buffalo Chickpea Tacos are healthy, delicious, and easy to make. They have just the right amount of “kick” for those buffalo sauce lovers in your life!
When I was asked to review Vegan Richa’s Everyday Kitchen and share a recipe, I jumped at the chance to do something else buffalo!
Vegan Richa’s Everyday Kitchen
I’ve been reading Richa Hingle’s blog for a long time now. I love how she infused spices and Indian flavors into her everyday cooking. All of the recipes I’ve tried from her are delicious.
Vegan Richa’s Everyday Kitchen is an extension of Richa’s fabulous blog. The flavors are rich and the recipes are fun and inviting.
My favorite part of any recipe is the sauce (what can I say, I’m a saucy lady) so I was really excited to see Richa have so many “awesome sauces” to mix and match with different foods. For instance, her Kung Pao Sauce is used for her Kung Pao Lentils, Kung Pao Tofu, and Crispy Kung Pao Cauliflower – yum!
The book is divided into chapters like:
- Peanut Butter & Coconut
- Sweet & Sour
- Masala & Saag
- Buffalo & Firecracker
- Burgers & More
- Bowls & Hands
- Breakfast for Lunch
- On a Sweet Note
Recipe Pictures – What I Want!
What really stood out for me are all the beautiful pictures. Just about every recipe in this book has a picture to go along with it which I totally love. How do you know if you want to try a recipe if you don’t know what it looks like? Luckily, Richa understands and gives us what we want!
Other recipes from the book I will be trying soon are:
- Red Curry Soup
- Firecracker Cauliflower Bites
- Easiest Black Bean Burgers
- Samosa Stuffed French Toast
- Cheesy Mac with Broccoli
- Mushroom Jalapeno White Pizza
- Vegan Brownies
Buffalo Chickpea Tacos
These Buffalo Chickpea Tacos were really easy to make. There isn’t much cooking involved except for sauteeing the peppers.
Altogether this recipe took less than 30 minutes to get on the table. You could even make the celery ranch dressing the day before and make it in even less time.
I made a double batch of the chickpeas and veggies for my photoshoot and I’m really glad I did. I used the leftovers for a tasty salad for lunch the rest of the week.These Buffalo Chickpea Tacos have the right about of spice to kick dinner up a notch!Click To Tweet
Buffalo Chickpea Tacos
Toss the chickpeas in Buffalo Sauce, add some roasted vegetables and greens, top the tacos generously with ranch dressing, and supper is ready. (From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.)
For the Tacos
- 1/3 cup hot sauce
- 3 TB Sriracha sauce
- 2 TB extra-virgin olive oil or melted nondairy butter
- 1 tsp distilled white vinegar (optional)
- 2-2.5 cups room-temperature cooked chickpeas, drained and rinsed
- 1 recipe Celery Ranch Sauce, divided (recipe follows)
- 1.5 cups finely chopped celery or cucumber
- 1 tsp organic safflower or other neutral oil
- 1 medium green bell pepper, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1/2 tsp salt, divided
- 8-10 tortillas or taco shells (use corn for gluten-free option)
- 2 cups baby spinach
Celery Ranch Sauce (makes 1 cup)
- 1 cup raw cashews, soaked for 15 minutes and drained, or ground raw cashews
- 2/3 cup plain unsweetened nondairy milk or 1/2 cup of water
- 1/2 tsp salt
- 2 tsp extra-virgin olive oil
- 1/4 tsp black pepper
- 1 tsp garlic powder or 4 cloves roasted garlic
- 3/4 tsp onion powder
- 1-2 TB nutritional yeast
- 2 tsp apple cider vinegar or distilled white vinegar
- 1/2 tsp celery seeds
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme
- 1/4 tsp dried dill
- 2 tsp finely chopped fresh chives or 1 teaspoon dried chives (optional)
In a blender, combine the cashews, milk, salt, oil, pepper, garlic powder, onion powder, nutritional yeast, vinegar, parsley, thyme, and dill. Blend until smooth and creamy. Taste and adjust the seasonings. Add the chives (if using) and stir gently to combine.
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.
Heat the safflower oil in a large skillet over medium-high heat. Add the green bell pepper, red bell pepper, and 1/4 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.
Add some of the baby spinach, roasted bell peppers, and celery to every taco. Divide the remaining 1/4 teaspoon salt between all the tacos. Add some Buffalo chickpeas and a generous drizzle of the celery ranch sauce to each taco and serve.
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