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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.)

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.