The prefect go to taco for the spice lover in you! These buffalo chickpea tacos are super flavorful, easy to throw together and filled with veggies!
Vegan Richa does it again with her newest cookbook, Vegan Richa’s Everyday Kitchen! It’s filled with recipes you can go to any time, any day, all easy to make and loaded with flavor. These buffalo chickpea tacos are no exception, ready to devour in 30 minutes!
Who loves tacos?! If you aren’t raising your hand, we may not be able to be friends. Tacos are life. They can be filled with anything, YES ANYTHING, and be called dinner. They are a
crazy busy mom’s savior. So when Richa (of Vegan Richa) asked me to review her book, and I saw buffalo chickpea tacos, I basically lost all vision for anything but them.
Vegan Richa’s Everyday Kitchen
This cookbook is legit. If you know Richa at all, you know her food is out of this world good. As in drool the second you see the photos on Instagram good. So imagine what I felt like when I was going through this book. Grab a bib people. You’ll need it.
All of her recipes here are meant for your everyday life, hence the title, duh. They are easily put together, popping with flavor and the variety is amazing! I have a list going of everything I want to shove in my mouth after I consume the buffalo chickpea taco recipe. The list keeps growing, but I’ll share a few photos of the deliciousness with you.
Easiest Black Bean Burgers: You aren’t getting any complaints from this girl (I DID just release my own cookbook filled with burgers, so you know I’ll love this one)!!
Black Pepper Cheesy Mac and Broccoli: Pasta with cheese sauce? Yes please!
Richa’s Brownies: If I could pick a dessert to eat from here on out, it would be brownies or cookies. So I’d pretty much take these down on my own.
- 1/3 cup hot sauce (80 ml)
- 3 tablespoons sriracha sauce (45 ml)
- 2 tablespoons extra-virgin olive oil or melted nondairy butter (30 ml, see notes for oil-free)
- 1 teaspoon distilled white vinegar (optional)
- 2 cups room-temperature cooked chickpeas, drained and rinsed , can use up to 2 1/2 cups
- 1 recipe Celery Ranch Sauce , divided (recipe follows)
- 1 1/2 cups finely chopped celery or cucumber
- 1 teaspoon organic safflower or other neutral oil (see notes for oil-free)
- 1 green bell pepper , medium size (thinly sliced)
- 1 red bell pepper , medium size (thinly sliced)
- 1/2 teaspoon sea salt , divided
- 8 tortillas or taco shells , can divide into 10 if needed (I used corn)
- 2 cups baby spinach
- 1/2 cup raw cashews , soaked for 15 minutes and drained, or ground raw cashews
- 2/3 cup plain unsweetened nondairy milk , or 1/2 cup (120ml) water
- 1/2 teaspoon sea salt
- 2 teaspoons extra-virgin olive oil (see notes for oil-free)
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder , or 4 cloves roasted garlic
- 3/4 teaspoon onion powder
- 1 tablespoons nutritional yeast , can use up to 2
- 2 teaspoons apple cider vinegar , or distilled white vinegar
- 1/2 teaspoon celery seeds
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried dill
- 2 teaspoons finely chopped fresh chives , or 1 teaspoon dried chives (optional)
- In a blender, combine the cashews, milk, salt, oil, pepper, garlic powder, onion powder, nutritional yeast, vinegar, parsley, thyme, and dill. Blend until smooth and creamy. Taste and adjust the seasonings. Add the chives (if using) and stir gently to combine.
- Combine the hot sauce, sriracha, olive oil, and vinegar (if using) in a medium bowl. Add the chickpeas, tossing to coat them in the sauce, and set aside. In another medium bowl, combine half the celery ranch sauce with the celery. In a third medium bowl, thin the other half of the celery ranch sauce with water if needed.
- Heat the safflower oil in a large skillet over medium-high heat. Add the green bell pepper, red bell pepper, and 1/4 teaspoon of the salt. Cook the bell peppers until they are golden on some sides, 4 to 5 minutes, stirring occasionally. Warm the tortillas if desired.
- Add some of the baby spinach, roasted bell peppers, and celery to every taco. Divide the remaining 1/4 teaspoon salt between all the tacos. Add some Buffalo chickpeas and a generous drizzle of the celery ranch sauce to each taco and serve.
I omitted the oil in the sauce and cooked the peppers with broth and the recipe still turned out great. I also cooked the chickpeas a little as well just to get a slight crisp.
From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.