You’ll want to make everyday Taco Tuesday after you have a taste of these Buffalo Chickpea Tacos! Loaded with spicy chickpeas and drenched with a dairy-free ranch dressing, these tacos come together quickly, and they’re unbelievably delicious. This recipe from from Vegan Richa’s Everyday Kitchen by Richa Hingle is vegan and gluten-free.
Buffalo Chickpea Tacos
Tacos are a weekly dinner occurrence here. I love to play with the fillings, so we have lots of variety and rarely see the same tacos twice in the same month or so. Sometimes I think I'm in danger of becoming a taco-tarian, because I eat them so often. There's just something about stuffing food into a tortilla that makes it so much tastier than if you served it on its own.
Buffalo chickpea tacos are on of my favorite, because they're super easy to make and super tasty, too. They are from Vegan Richa’s Everyday Kitchen by Richa Hingle, which came out a few years ago, but the recipes are still in regular rotation in my house.
What You Need
Don't let this long list fool you. These tacos are really easy to make!
- hot sauce
- sriracha sauce
- extra-virgin olive oil or melted nondairy butter
- distilled white vinegar (optional)
- Richa's Celery Ranch Sauce
- celery or cucumber
- vegetable oil
- green bell pepper
- red bell pepper
- tortillas or taco shells
- baby spinach
See recipe card for precise amounts.
If you follow a gluten-free diet, make sure your tortillas are gluten-free.
How to Make Buffalo Chickpea Tacos
This recipe is super easy to make!
- First, you combine the hot sauce, sriracha, olive oil, and vinegar in a medium bowl, and then you toss in the chickpeas, coating them in the sauce. You set the bowl aside.
- Then you combine half the celery ranch sauce with the celery or cucumber.
- In another bowl, you thin the other half of the celery ranch sauce with water if it's too thick.
- Next you heat the oil in a large skillet over medium-high heat and cook the bell peppers with the salt until they are golden on some sides, about 4 to 5 minutes.
- You can warm the tortillas, if you like.
- To assemble your tacos, add some of the baby spinach, roasted bell peppers, and celery to every tortilla or taco shell. 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.
Vegan Richa's Everyday Kitchen
If you’re a fan of Vegan Richa, you’re definitely going to want to get your hands on her cookbook Vegan Richa’s Everyday Kitchen. In it, Richa applies her culinary skins to international comfort food, and the recipes are absolutely incredible.
The secret to these mouthwatering recipes lies in Richa’s “awesome sauces.” These sauces can be made ahead of time and stored in the fridge until you’re ready to make dinner. You’ll find recipes for spicy sauces, such as Buffalo and firecracker, to Asian-inspired sauces, like hoisin and Manchurian. Rather than group recipes by type, the chapters in Vegan Richa’s Everyday Kitchen are devoted to flavors, so you’ll find peanut butter and coconut in one chapter, and sweet and sour in another.
The chapters in Vegan Richa’s Everyday Kitchen include:
- Peanut Butter & Coconut
- Sweet & Sour
- Masala & Saag
- Burgers & More
- Bowls & Hands
- Breakfast for Lunch
- On a Sweet Note
- Everyday Basics
- My Everyday Kitchen
Each recipe in Vegan Richa’s Everyday Kitchen looks better than the last, and they range from stir-fries and curries to burgers and pizzas. You’ll find such scrumptious dishes as Mushroom-Jalapeno White Pizza, Crispy Kung Pao Cauliflower, and Tiramisu Fudge Bars. The ingredient lists can be long, so on first glance it may seem that the recipes might take a while to make, but most of the ingredients are actually easy-to-find spices, and the dishes do come together pretty quickly. This is the perfect cookbook for everyday weeknight cooking. The recipes are easily customizable to suite your tastes, and Richa gives options for those who follow a gluten-free, soy-free, or oil-free diet.
There are so many amazing recipes in this book that I wasn’t sure what to start with. I pretty much always gravitate to the mac and cheese recipes in a new cookbook, so I decided to go with the Black Pepper Cheesy Mac and Broccoli. The base of the “cheese” is potatoes and carrots, but you would never know it. The sauce cooks up rich and creamy, and I love the addition of the broccoli to this dish. I've also really enjoyed the Firecracker Chickpea Salad with Peanut Dressing, as well as the Buffalo Chickpea Pizza with White Garlic Sauce. And if course, these Buffalo Chickpea Tacos are amazing.
I have many more recipes bookmarked, such as the One-Pot Peanut Butter Noodles, and Cauliflower Shawarma Wraps. I’m going to be cooking from Vegan Richa’s Everyday Kitchen for a long time to come!
Buffalo Chickpea Tacos
- ⅓ cup hot sauce
- 3 tablespoons sriracha sauce
- 2 tablespoons extra-virgin olive oil or melted nondairy butter
- 1 teaspoon distilled white vinegar optional
- 2 to 2½ cups room-temperature cooked chickpeas drained and rinsed
- 1 recipe Celery Ranch Sauce recipe follows, divided
- 1 ½ cups 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 baby spinach
- 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 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.
- 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.
Celery Ranch Sauce
- ½ cup raw cashews soaked for 15 minutes and drained, or ground raw cashews
- ⅔ cup plain, unsweetened nondairy milk or ½ cup water
- ½ teaspoon salt
- 2 teaspoons extra-virgin olive oil
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder or 4 cloves roasted garlic
- ¾ teaspoon onion powder
- 1 to 2 tablespoons nutritional yeast
- 2 teaspoons apple cider vinegar or distilled white vinegar
- ½ teaspoon celery seeds
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon dried dill
- 2 teaspoons 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.
More tacos you might enjoy include
More Buffalo Style Recipes You Might Like Include:
- Buffalo Tempeh Salad
- Epic Vegan Buffalo Chicken Lasagna
- Vegan Buffalo Cauliflower Bites
- Buffalo Soy Curl Wraps