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!
Buffalo anything is my jam. I have made some Buffalo Quinoa Balls and a Vegan Buffalo Chick’n Skillet for the blog already and I have a few other ideas up my sleeve to share soon.
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
- Deep-Dishing
- 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.
[clickToTweet tweet=”These #vegan Buffalo Chickpea Tacos have the right about of spice to kick dinner up a notch!” quote=”These Buffalo Chickpea Tacos have the right about of spice to kick dinner up a notch!”]
Share your pictures of my recipes on Instagram and use #vnutrition or tag @v.nutrition so I won’t miss it! Post your photos on the VNutrition Facebook Page as well!
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.)
Ingredients
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)
Instructions
-
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.
You may also like…
Walnut “Meat” Tacos
Breakfast Tacos
Teriyaki Tempeh Tacos
Mary Ellen Valverde MS, CNS, LDN is a licensed nutritionist and Certified Nutrition Specialist helping clients regain their energy, confidence and health through a plant-based diet. She received her master’s degree in nutrition from the University of Bridgeport and completed her nutrition residency at the functional medicine clinic of Dr. Kara Fitzgerald.
This recipe looks amazing and I can’t wait to try it because my hubby is a huge taco fan. Thanks for the giveaway opportunity!
Thanks so much Christine!
I love this recipe! I’ve made it twice now! I’m looking forward to trying others in the book – including the buffalo chickpea pizza!
I need to try that pizza!!
Thank you for the opportunity for the giveaway! I’ve been wanting this book for a long time! Vegan Richa ROCKS!!!
She sure does!
Peanut sauce is my favorite!
Oooh yes, peanut sauce is so good!
I like hot sauce and tahini sauce, depending on the meal.
Yes, those are both so tasty Karen! I use them a lot as well.
I love love love any type of cashew cheese sauce! They’re so customizable and once you get the base right, the possibilities are endless! 🙂
Yes! I’m all about the cashew cheese sauces too, Bria!
thanks for the great give away.
Good luck Jacquie!
I can never have too many chickpea recipes!!! Thank you. 🙂
Chickpeas are my favorite beans!
A creamy garlic sauce! One day I hope to be able to eat a vegan version of a seafood alfredo sauce. =)
Lydia, that’s actually a really good idea. I may have to test that out soon. I’d love that too!
Peanut sauce is definitely one of my favorites!
Me too Corrine, it’s really versatile!
Pesto is my absolute favorites, but peanut sauce is right up there, too!!
I love both of those too!
I have really been into Tabasco sauce lately- even on fruit!
I love tabasco but never tried it on fruit…I may have to now!
This looks like such a fresh, vibrant and full-flavoured meal!
Thanks so much Kari!
Did I read that correctly? A whole chapter on buffalo sauce?!
Yes!! Buffalo or hot saucey recipes – so fun!
I’ll eat anything with spicy peanut sauce on it.
Me too!