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.
Ingredients
- 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
Instructions
- 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.
Notes
From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.
Nutrition
Calories: 448kcalCarbohydrates: 63gProtein: 15gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 1570mgPotassium: 713mgFiber: 12gSugar: 10gVitamin A: 2694IUVitamin C: 91mgCalcium: 176mgIron: 6mg