Buffalo Chickpea Tacos
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
196 kcal
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Course
Main Course
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Cuisine
Vegetarian
Buffalo Chickpea Tacos
Description
Buffalo Chickpea Tacos combine canned chickpeas sautéed in avocado oil with garlic powder, smoked paprika, and a generous amount of hot sauce to create a spicy filling reminiscent of Buffalo chicken. The chickpeas are cooked until they turn golden and slightly crisp on the outside, lending texture without losing their creaminess. Served in warm flour tortillas, these tacos are prepared with crunchy lettuce, fresh jalapeños, and chopped cilantro, balanced by a drizzle of ranch dressing for a cooling effect. Optional quick-pickled red onions add a mildly sweet and acidic note to brighten the overall flavor.
The chickpeas provide a satisfying plant-based protein choice, and the spices build layers of flavor without requiring complex preparation. The quick pickled onions can be prepared ahead in vinegar and salt to save time, enhancing the tacos with additional depth and a touch of acidity. This dish works well as a filling lunch or casual dinner option and can be customized with more or less hot sauce to suit taste preference.
Traditional Buffalo sauce usually contains butter, but this version skips it for a lighter, spicier profile. Nutritional content will vary depending on tortilla and toppings choice, so adjust accordingly. The recipe notes suggest using Frank's Red Hot sauce and mention the option to add butter if desired, but this recipe as composed omits it.
Ingredients
- 15 oz chickpeas canned
- 1 TBSP avocado oil or olive oil
- 1 tsp garlic powder
- 1/4-1/2 tsp salt
- ¼ tsp smoked paprika
- 2-4 TBSP hot sauce see notes, Frank's Red Hot brand
FOR THE TACOS
- 6 flour tortilla or 4 regular tortillas, street-taco sized
- 1 cup lettuce plus extra as needed, shredded
- 1-2 jalapeno pepper sliced thin
- ¼ cup ranch dressing store-bought or homemade, vegan or regular
- 1/4-1/3 cup cilantro fresh chopped; and/or scallions
- Pickled red onion to taste (optional but delicious!)
QUICK PICKLED RED ONION
- 1 red onion medium
- 1/2-3/4 cup apple cider vinegar or white vinegar of choice
- 1 tsp salt or to taste
- ¾ cup water I use my tea kettle, boiled
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
- Quick pickled red onion can be made ahead and stored in the refrigerator for convenience and added flavor.
- Adjust the amount of hot sauce to suit your preferred spice level.
- Drain and dry chickpeas well before cooking to ensure they develop a golden, crispy texture.
- Traditional Buffalo sauce includes butter, but this recipe goes butter-free for a spicier version.
- Nutritional values will depend on tortilla and topping choices; customize as desired.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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