Buffalo Chickpea Tacos

I’m so excited for warm weather foods now that Spring has sprung! This recipe is full of flavor and texture, and can be customized to your own taste preferences. Personally, I love adding as many fresh toppings as physically possible. These are perfect for a warm night with a cold glass o’ beer (or water – you do you), and remind me of eating fish tacos in the Bahamas when I was younger. Minus the fish now, of course!

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Is there anything prettier than roasted chickpeas? Or do I just have an obsession?
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Makes about 6 tacos – Cook time: 25 minutes – Prep time: 10 minutes

Ingredients:

  • 1 16 oz can of chickpeas, drained and rinsed
  • Fajita sized tortillas (I like corn)
  • Hot Sauce (I prefer Frank’s RedHot)
  • Salt to taste (I used about 1/4 tsp)
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/2 tsp Olive Oil
  • Celery, chopped
  • Cabbage Mix or whatever lettuce you prefer
  • Vegan Ranch Dressing (Just brand is great)
  • Fresh Cilantro (skip it or use parsley if you’re a soap person)
  • Fresh Ground Pepper
  • Lime Juice
  • Optional toppings: avocado, radish slices, green or red onion

Instructions:

  • Preheat your oven to 400° F.
  • Place drained and rinsed chickpeas on a parchment lined baking sheet (or use a silicone mat if you have one). If they’re still really wet, dab the chickpeas with a towel to remove some of the excess water.
  • Toss to coat chickpeas with oil, salt, garlic powder, and onion powder.
  • Bake for 20 minutes, making sure to give them a stir halfway through the cooking time.
  • Remove from oven and toss chickpeas with hot sauce (about 2 tablespoons), then put them back in the oven to bake for another 5 minutes. Leave them in for a few more minutes if you want the chickpeas to be a bit crunchier.
  • Take the chickpeas out of the oven and assemble your tacos with desired toppings. If you like things spicier, you can add some extra hot sauce on top. Grind a bit of pepper and squeeze some lime over the tacos at the end. Enjoy!

My favorite toppings are cabbage, avocado, celery, cilantro, and ranch 🙂

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3 thoughts on “Buffalo Chickpea Tacos

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