A 20 minute dinner that will have you going back for seconds – these Buffalo Chickpea Tacos with Vegan Ranch are simple & delicious.
It is not only the first day of the new year, it is also the first Taco Tuesday of the new year. And you know I had to kick off 2019 with something extra delicious.
My Buffalo Cauliflower Taco recipe is literally my most popular recipe on TSV. But sometimes you just don’t have 30 minutes to roast veggies. And that is where this recipe comes in.
You get all of the same great flavors, but in half the amount of time…score!
TSV TIP: My go-to brands for this recipe are Frank’s Red Hot Sauce (the original, not the “wing” version), and Just Ranch.
I prefer to eat these tacos with flour tortillas. They hold up well and just work nicely with all of the flavors. You can swap them for corn if you prefer.
Believe me when I say this is going to be one of your go-to recipes!
Buffalo Chickpea Tacos with Vegan Ranch
A 20 minute dinner that will have you going back for seconds – these Buffalo Chickpea Tacos with Vegan Ranch are simple & delicious.
Ingredients
- olive oil
- 2 15 oz can chickpeas drained and rinsed
- 2 tsp garlic powder
- 1 tsp chili powder
- 1/2-1 cup buffalo sauce
- 8 taco-sized flour tortillas
- 2 cups spinach
- 1 red onion thinly sliced
- vegan ranch
- cilantro to taste
- 1 lime
Instructions
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Heat a small amount of oil in a pan over medium heat. Add the chickpeas, garlic powder and chili powder to the pan. Cook for 2-3 minutes. Add the buffalo sauce to the pan – start with 1/2 cup and add more to taste. Continue to cook for 5 minutes, or until the sauce has reduced. Remove the pan from the heat.
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Heat the tortillas in the microwave or over an open flame.
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To assemble the tacos, layer spinach, chickpeas, red onion, vegan ranch and cilantro on each tortilla. Squeeze lime juice over top and serve.
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Buffalo sauce??? Do you make it or buy it??
Buy it – you can find it in the grocery store in the hot sauce aisle.
THANK YOU RENE!!!
NANCY
This is a really nice recipe! I’ve also tried the cauliflower version but I like this so much more because (1) it is super easy and takes so much less time, (2) the buffalo sauce was a little overpowering with the cauliflower but it is perfect with chickpeas, and (3) chickpeas = a lot more protein!
I also love how quick this recipe is – perfect for a weeknight dinner!
These were fun and different. I like them a lot and would make again. They do have a “kick” (spicy) I love the flavor combos between the buffalo / ranch and lime. Thank you for the recipe..
So glad you liked them – one of my all-time favorite flavor combos!
Here is a buffalo sauce and vegan ranch recipe.
Asian Buffalo Sauce
Yield: 1.5 c / Total Time: 6 Minutes
Ingredients
1/4 cup (60 ml) soy sauce
1 teaspoon sesame oil
1 teaspoon hot sauce
2 Tablespoons (30 ml) honey or agave nectar
1 orange, peeled, halved
1 1/2 x 1 1/2 inch (4 x 1.3 cm) cube fresh ginger root
1 garlic clove, peeled
2 inches (5 cm) strip of orange peel
Directions
Place all ingredients into the Vitamix container in the order listed and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 10, then to High.
Blend for 45 seconds until smooth, using the tamper to press the ingredients into the blades.
For serving: Toss cooked wings in sauce. This is a low fat twist on traditional Buffalo wing sauce. You can also serve it with grilled ribs, chicken, or tofu.
https://www.vitamix.com/Recipes/Asian-Buffalo-Sauce/C-Series/Variable-Speed/Classic-64-Ounce
Best Ranch Dressing or Dip
vegweb.com
What you need:
1 cup vegan mayonnaise or sour cream (I use Vegenaise or Tofutti)
2 teaspoons parsley
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
dash dill weed
black pepper, to taste
plain unsweetened nondairy milk (if making dressing), as needed
What you do:
1. Whisk all the ingredients together and chill in the fridge until very cold, then serve.
2. If making dressing, add nondairy milk until desired consistency is reached.
Dip is great with chips or vegetables. Also nice to dip fried tofu and things like that in.
Source of recipe: I adapted this from my old ranch dressing recipe that was not vegan. This has been fed to omnis and passes all taste tests across the board by kids and adults alike. People say it tastes better than anything they have.
I haven’t had the buffalo sauce yet, but I make the ranch dip often. It is the only dip I use and is really good as dressing as well.
Thanks for making these great recipes! My picky vegan, brother only eats your food suggestions!
Would you try a suggestion?
I grew up poor eating bery little meat due to cost. And like most other poor kids I got hooked on McDonald’s and other fast food chains crunchy, cholesterol packed food. Here are the suggestions:
1. Make vegan food that helps poor eaters (no pun intended), like to eat healthy, possibly mimicking fast food dollar menus (?)… huge crowd eating this unhealthy food. Spicy chicken sandwich, mushroom n fried onion rings burger.
2. Try making quick “chicken” patties from Butternut squash Or Sweet potatoes (fried or grilled). Marinated in vinaigrette over night makes an even more exotic flavor.. then drsined and seasoned before cooking. 21/2…How can i get breading to stick to this?
Looking forward to more inspirational food.. and love your vegan jalapeno cream sauce! Thank you!
Please clarify which buffalo sauce and ranch dressing you use.
Both are linked in the post.
Is the vegan ranch from the store already made? I I haven’t seen it at my local markets. Is there a brand that is recommended?
Yep – you can find the one I use linked in the post.
Frank’s “Red Hot Sauce” isn’t buffalo sauce. The blog post says “NOT THE “WING” VERSION” (and links to the red hot version) but the recipe says buffalo sauce. I think this may need a bit of clarification.
Franks is “buffalo sauce”. They have the original version – which is vegan. And they have a “wing” version that has dairy in it.
These look delicious! However, what is buffalo sauce?
What I used is linked in the post.