5 from 18 votes
Buffalo Chickpea Tacos
Buffalo Chickpea Tacos feature seasoned chickpeas cooked with garlic powder, smoked paprika, and hot sauce to mimic the spicy Buffalo flavor. The chickpeas develop a slightly golden exterior while staying tender inside, serving as a hearty filling for warm flour tortillas. Toppings include shredded lettuce, sliced jalapeños, fresh cilantro, ranch dressing, and optional quick-pickled red onions for a tangy contrast. This plant-based taco offers a vibrant, spicy bite with fresh and creamy elements.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
6
servings
Calories:
196 kcal
Course:
Main Course
Cuisine:
Vegetarian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 196
% 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.