Easy Vegan Buffalo Chickpea Tacos
Buffalo chickpea tacos are the perfect combination of spicy, crunchy, Hispanic-inspired goodness you crave. It’s like a fiesta in your mouth!
Being from the Southwest, I was practically raised on Hispanic-inspired cuisine.
No, my family isn’t Hispanic, but we could’ve fooled anyone looking at our table at dinnertime.
During our weekly “Taco Night” our table was stuffed to the brim with every taco topping imaginable:
- Beans,
- Cheese,
- Rice,
- Cilantro (for days!),
- Salsa,
- Tortillas,
- Lettuce,
- Tomatoes,
- Jalapenos,
- etc.,
- etc.
Not only toppings, either! We had the choice of flour tortillas, corn tortillas, or a fried tostada. My mom knew how to spoil us!
Oh yeah, we can’t forget the most important part! No taco night was complete without my mother’s ceramic tortilla warmer. Yup, we were that family.
What’s even better?
The love of my life is 1/4 Mexican, but we both luckily have 100% Hispanic taste buds.
Finally! I’ve found someone who can tolerate loves having Mexican food 6 times a week!
Authentic Flavor in a Non-Authentic Buffalo Chickpea Taco
Now, I was a little hesitant to try buffalo chickpeas.. I’m not gonna lie!
I had seen a handful of recipes floating around online, but I refused to believe that chickpeas would be a suitable taco topping.
I mean, can you blame me!?
If I’m having chickpeas, they’re normally in hummus form. Forgive me for being so naïve!
Well, ladies and gents, I’m here because the tacos were a success.
Not just a success, but a HUGE success.
Seriously, all three of these tacos were inhaled in 4 seconds (a new record).
I Have a Secret About These Buffalo Chickpea Tacos
We actually made these babes with a medical marijuana-infused olive oil!
In fact, these tacos were part of our 4/20 dinner celebration!
Wondering how you could do the same thing at home? Get the details on home-infusion here!
This is the second in a 3-part series highlighting the wonder of infusing homemade vegan meals. Stay tuned for part three!
Vegan Buffalo Chickpea Tacos
Ingredients
For the Chickpeas
- 1 can chickpeas garbanzo beans
- 1/3 cup buffalo sauce we used Frank's
- 2 Tablespoons olive oil (Optionally Cannabis Infused)
For the Bell Pepper
- 1 Tablespoon olive oil (Optionally Cannabis Infused)
- 1 yellow bell pepper sliced
To Finish
- 1/4 cup cilantro leaves and stems
- 1-2 cups purple cabbage shredded
- Vegan ranch
- 6-8 corn tortillas
Instructions
For the Chickpeas
- Start by draining and rinsing the garbanzo beans
- In a small saucepan, combine the chickpeas, buffalo sauce, and olive oil
- Simmer on low heat until most of the sauce has been absorbed
- Remove chickpeas from pan
For the Bell Pepper
- Heat the remaining oil in the pan and saute the bell pepper for a couple of minutes to soften
To Finish
- If your tortillas are brittle, warm up in the oven to allow handling
- Scoop chickpeas onto tortilla, followed by the cabbage, bell pepper, cilantro, and ranch
- Enjoy!
Notes
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