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April 10, 2020

Vegan Buffalo Chickpea Tacos with Quick Ranch

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Buffalo chickpea tacos with quick ranch are the pantry meal that dreams are made of! They’re completely customizable, refined sugar-free, and special diet-friendly. You guys have been telling me that you have more cans of chickpeas in your pantry than you know what to do with, so let me offer a new addition to your favorite weekday, okay, maybe second after Friday, Taco Tuesday!

quick, pantry-friendly bean tacos with buffalo sauce.  Vegan and plant-based.

**For your convenience, this post contains affiliate links. If you click a link and make a purchase, I’ll earn a small commission. Thanks for supporting this site!

Everything in the world has changed, when I walk to the mailbox, the sun is shining, but nobody is outside. It feels like I’ve entered some kind of apocalyptic world; maybe I have? I’m certainly ready for the metaphorical darkness and shadows of the current state to lift. 

Typically when I photograph my food, for some reason, I like to keep things on the darker, more shadowy side. However, these tacos made me so happy; I wanted them to be bright, airy, and delicious-looking. So I went for it. My style can evolve and change–just like my diet and taste buds. I eat a mainly plant-based diet, and it’s unlikely that you’re ever going to catch me with a “standard” taco, because I’m always changing things up. There are so many fun variations, and this is one of my newest favorites!

Seriously easy vegan tacos with ranch sauce and chickpeas.

HOW TO MAKE BUFFALO CHICKPEA TACOS WITH QUICK RANCH

Let’s get to the recipe. This recipe for the buffalo chickpeas contains a handful of essential ingredients:

Chickpeas/garbanzo beans
Frank’s Hot Sauce

Maple Syrup
Chili Powder
Garlic 
+ Olive oil

If you’re planning to make the ranch as well, you’ll need:

Yogurt or mayo (plant-based, if possible)
Plant-based milk
ACV
Dry spices (dill, garlic, onion + paprika)

So far, so good! You probably have most of these things in your pantry, and for serving I suggest:

Tortillas or romaine (for lettuce wraps)
Cabbage or some chopped arugula 
Red Onion
+ Lime and cilantro if you have it.
If you don’t, that’s cool too.

Wildly easy vegan tacos for Taco Tuesday.

HELPFUL TOOLS + INGREDIENTS

Microwave tortilla warmer
Frank’s Hot Sauce

Easy Taco Tuesday buffalo chickpea tacos with a cool ranch drizzle.

OTHER @PLANTSDISH RECIPES TO TRY

VEGAN BUFFALO CHICKEN DIP
PICKLED RED ONIONS AND CABBAGE
VEGAN CHILI CHICKPEA BURRITOS
MANGO SALSA
FIRE ROASTED BLENDER SALSA 
SRIRACHA MAPLE CAULIFLOWER TACOS

Easy vegan tacos with vegan ranch dressing.

IF YOU LOVE THIS RECIPE

Please let me know your thoughts in the comments and give this recipe a star rating and comment. Also, please follow me on IG @plantsdish and tag your creation #plantsdish. For more plant-forward content, follow me on Pinterest!

vegan buffalo chickpea tacos in under 30 minutes

Vegan Buffalo Chickpea Tacos With Quick Ranch

Lauren
Switch things up this taco Tuesday by serving these vegan buffalo chickpea tacos with a mind-blowingly quick ranch sauce drizzle!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Vegan, Vegetarian
Servings 2 people
Calories 479 kcal

Ingredients
 
 

FOR THE QUICK RANCH

  • 1/2 cup vegan mayo or unsweetened vegan yogurt
  • 2 tbsp unsweetened plant-based milk soy milk is a great choice
  • 1 tsp apple cider vinegar
  • 1/2 tsp dry dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1 pinch paprika

FOR THE BUFFALO CHICKPEAS

  • 1 15 oz can chickpeas/garbanzo beans drained and rinsed
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1/2 tsp chili powder
  • 1/4 cup Frank's hot sauce
  • 1 tbsp pure maple syrup

FOR SERVING

  • 4 taco-sized tortillas flour or corn
  • 1/4 medium red onion chopped
  • 1/4 cup red cabbage shredded
  • 1 lime sliced into wedges
  • a few sprigs of cilantro

Instructions
 

FOR THE QUICK RANCH

  • In a mason jar, combine the vegan mayo (or yogurt), plant-based milk, apple cider vinegar, spices, and salt. Shake until combined and set aside.

FOR THE BUFFALO CHICKPEAS

  • In a pan over medium heat, add the olive oil, garlic, chili powder, and chickpeas. Saute for about two minutes then add the maple syrup and Frank's.
  • Turn the heat to medium low and stir for about five more minutes or until the sauce is absorbed.

Nutrition

Calories: 479kcalCarbohydrates: 19gProtein: 13gFat: 43gSaturated Fat: 5gSodium: 625mgPotassium: 104mgFiber: 2gSugar: 8gVitamin A: 272IUVitamin C: 18mgCalcium: 27mgIron: 1mg
Keyword Buffalo Chickpea Tacos, Buffalo Chickpeas, Chickpea Tacos
Tried this recipe?Let us know how it was!

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Filed Under: 10 ingredients or less, Dinner, Gluten-Free, Lunch, Recipes, Vegan

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