Buffalo Chickpea Tacos

Name: Buffalo Chickpea Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 15 oz canned chickpeas; 1 TBSP avocado oil; 1 tsp garlic powder; 1/4-1/2 tsp salt; ¼ tsp smoked paprika; 2-4 TBSP Frank's Red Hot sauce; 6 street-taco sized flour tortillas; 1 cup shredded lettuce; 1-2 jalapeño peppers, sliced thin; ¼ cup ranch dressing (vegan or regular); 1/4-1/3 cup fresh chopped cilantro and/or scallions; Pickled red onion; 1 medium red onion; 1/2-3/4 cup apple cider vinegar; 1 tsp salt; ¾ cup boiled water

User Reviews

5.0

18 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
6 servings
Calories
196 kcal
Course
Main Course
Cuisine
Vegetarian

Buffalo Chickpea Tacos

Reese Morris

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These Street Taco Style Buffalo Chickpea Tacos are quick, easy, and totally tasty! This vegetarian recipe makes 6 small tacos or 4 regular-sized tacos, perfect for 2 people to share.

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Ingredients

Servings

15 oz canned chickpeas
1 TBSP avocado oil or olive oil
1 tsp garlic powder
1/4-1/2 tsp salt
¼ tsp smoked paprika
2-4 TBSP Frank's Red Hot sauce (see notes)

FOR THE TACOS

6 street-taco sized flour tortillas or 4 regular tortillas
1 cup shredded lettuce plus extra as needed
1-2 jalapeño peppers, sliced thin
¼ cup ranch dressing (vegan or regular) store-bought or homemade
1/4-1/3 cup fresh chopped cilantro and/or scallions
Pickled red onion to taste (optional but delicious!)

QUICK PICKLED RED ONION

1 medium red onion
1/2-3/4 cup apple cider vinegar or white vinegar of choice
1 tsp salt or to taste
¾ cup boiled water (I use my tea kettle)

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Instructions

If making the optional quick-pickled red onion, make those first. I like to use a whole onion so I have some on hand for later! Bring water to a light boil using a tea kettle or small pot. Peel onion and slice super thin. Add to a heat-safe bowl with vinegar and salt. Pour hot water over onion and allow to sit/cool in the liquid for 20-60 minutes. Transfer to a jar with a lid and pop in the fridge to enjoy in whenever the craving strikes!
Drain and rinse chickpeas and set aside on a paper towel.
Heat a pan/skillet to medium heat with 1 TBSP oil.
Once oil is hot and starts to shimmer, add the chickpeas and cook until slighlty golden, stirring occasionally.
Once the chickpeas start to brown, season with garlic powder, salt, and paprika. Reduce heat if needed and cook, stirring occasionally, for an additional 4-5 minutes until golden then remove from heat. Stir in hot sauce and set aside.
Serve on warm tortillas with shredded lettuce, sliced jalapeños, ranch, cilantro or scallions, and pickled red onion. Enjoy!

Notes

Traditional Buffalo sauce is a mixture of Franks's Red Hot sauce and melted butter. You can make your own (I usually add 1 TBSP of butter for every 2-3 TBSP of hot sauce) or use a pre-made Buffalo sauce if desired. For this particular recipe I opted to go butter-free and on the spicier side.
Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary based on choice of tortillas and toppings. Adjust as needed and enjoy!

Nutrition Information

Show Details

Calories 196kcal (10%) Carbohydrates 21g (7%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 3mg (1%) Sodium 696mg (29%) Potassium 162mg (5%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 180IU (4%) Vitamin C 3.6mg (4%) Calcium 51mg (5%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 196 kcal

% Daily Value*

Calories	196kcal	10%
Carbohydrates	21g	7%
Protein	5g	10%
Fat	10g	15%
Saturated Fat	2g	10%
Cholesterol	3mg	1%
Sodium	696mg	29%
Potassium	162mg	3%
Fiber	4g	16%
Sugar	1g	2%
Vitamin A	180IU	4%
Vitamin C	3.6mg	4%
Calcium	51mg	5%
Iron	1.7mg	9%