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vegan buffalo chickpea tacos in under 30 minutes
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Vegan Buffalo Chickpea Tacos With Quick Ranch

Switch things up this taco Tuesday by serving these vegan buffalo chickpea tacos with a mind-blowingly quick ranch sauce drizzle!
Course Main Course
Cuisine Vegan, Vegetarian
Keyword Buffalo Chickpea Tacos, Buffalo Chickpeas, Chickpea Tacos
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Calories 479kcal
Author Lauren

Ingredients

FOR THE QUICK RANCH

  • ½ cup vegan mayo or unsweetened vegan yogurt
  • 2 tbsp unsweetened plant-based milk soy milk is a great choice
  • 1 tsp apple cider vinegar
  • ½ tsp dry dill
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ 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
  • ½ tsp chili powder
  • ¼ cup Frank's hot sauce
  • 1 tbsp pure maple syrup

FOR SERVING

  • 4 taco-sized tortillas flour or corn
  • ¼ medium red onion chopped
  • ¼ cup red cabbage shredded
  • 1 lime sliced into wedges
  • a few sprigs of cilantro
US Customary - Metric

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: 479kcal | Carbohydrates: 19g | Protein: 13g | Fat: 43g | Saturated Fat: 5g | Sodium: 625mg | Potassium: 104mg | Fiber: 2g | Sugar: 8g | Vitamin A: 272IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 1mg