Buffalo Chickpea Tacos

Toss the chickpeas in Buffalo Sauce, add some roasted vegetables and greens, top the tacos generously with ranch dressing, and supper is ready.

Course Main Course

Cuisine American

Servings 4 servings

Author Richa Hingle

1/3 cup (80ml) hot sauce
3 tablespoons (45ml) sriracha sauce
2 tablespoons (30ml) extra-virgin olive oil or melted nondairy butter
1 teaspoon distilled white vinegar, optional
2 to 2 1/2 cups (330 to 415g) room-temperature cooked chickpeas, drained and rinsed
1 recipe Celery Ranch Sauce, recipe follows, divided
1 1/2 cups (200g) finely chopped celery or cucumber
1 teaspoon organic safflower or other neutral oil
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1/2 teaspoon salt, divided
8 to 10 tortillas or taco shells
2 cups (60g) baby spinach

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.