Vegan Buffalo Chickpea Tacos
These Buffalo chickpea tacos are the perfect combination of spicy, crunchy, Hispanic-inspired goodness you crave. It’s a fiesta in your mouth!
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
Store the leftovers in a sealed container in the fridge. Consume within a week.