Buffalo Chickpea Tacos

These spicy Buffalo Chickpea Tacos are quick, easy, and totally tasty! This vegetarian recipe makes 6 small tacos or 4 regular-sized tacos, perfect for 2 people to share!

Buffalo Chickpea Tacos

My local grocery store started carrying these little street taco style corn and flour tortillas and if that’s not an excuse to taco it up on the regular, I don’t know what is!

TACOS FOR EVERYONE!

The first creation I whipped up needed to do these tiny tortillas justice.

I broke out the buffalo chickpeas from one of my favorite salads and introduced them to fluffy flour tortillas topped with shredded lettuce, spicy sliced jalapeños, fresh cilantro, and cool ranch dressing.

AM I DREAMING?! These were awesome!!

Jalapeno Ranch Buffalo Chickpea Tacos

Normally I would roast my chickpeas before buffalo saucing them into submission but this time around I opted for crispy stovetop chickpeas.

They were ready much faster and tasted great!

tasty taco toppings

Here’s what I topped my crispy chickpea tacos with:

  • shredded lettuce
  • sliced jalapeños
  • cilantro and/or scallions
  • pickled red onion
  • ranch dressing
  • extra hot sauce – of course!!!

I’m still fairly certain I overstuffed them but holy cow was the combo delicious!

special diets and swaps

Looking to branch out a bit? You can use fresh red onion (chopped or sliced) in place of pickled or pickled jalapeños in place of fresh.

For sauces I opted for a cool, creamy ranch and spicy hot sauce.

Dairy-Free Ranch or a homemade/store-bought vegan ranch dressing can totally be used here to make the tacos dairy-free and/or vegan if needed.

Bufalo Chickpea Taco

Buffalo Chickpea Tacos

Buffalo Chickpea Tacos
5 from 3 votes
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Buffalo Chickpea Tacos

These Street Taco Style Buffalo Chickpea Tacos are quick, easy, and totally tasty! This vegetarian recipe makes 6 small tacos or 4 regular-sized tacos, perfect for 2 people to share.

Course Main Course
Cuisine Vegetarian
Keyword Chickpea Tacos
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories 196 kcal
Author Jenn Laughlin – Peas and Crayons

Ingredients

FOR THE TACOS

  • 6 street-taco sized flour tortillas or 4 regular tortillas
  • 1 cup shredded lettuce plus extra as needed
  • 1-2 jalapeño peppers, sliced thin
  • 1/4 cup ranch dressing (vegan or regular) store-bought or homemade
  • 1/4-1/3 cup fresh chopped cilantro and/or scallions
  • pickled red onion to taste (optional but delicious!)

QUICK PICKLED RED ONION

  • 1 medium red onion
  • 1/2-3/4 cup apple cider vinegar or white vinegar of choice
  • 1 tsp salt or to taste
  • 3/4 cup boiled water (I use my tea kettle)

Instructions

  1. If making the optional quick-pickled red onion, make those first. I like to use a whole onion so I have some on hand for later! Bring water to a light boil using a tea kettle or small pot. Peel onion and slice super thin. Add to a heat-safe bowl with vinegar and salt. Pour hot water over onion and allow to sit/cool in the liquid for 20-60 minutes. Transfer to a jar with a lid and pop in the fridge to enjoy in whenever the craving strikes!

  2. Drain and rinse chickpeas and set aside on a paper towel.

  3. Heat a pan/skillet to medium heat with 1 TBSP oil.

  4. Once oil is hot and starts to shimmer, add the chickpeas and cook until slighlty golden, stirring occasionally.

  5. Once the chickpeas start to brown, season with garlic powder, salt, and paprika. Reduce heat if needed and cook, stirring occasionally, for an additional 4-5 minutes until golden then remove from heat. Stir in hot sauce and set aside.

  6. Serve on warm tortillas with shredded lettuce, sliced jalapeños, ranch, cilantro or scallions, and pickled red onion. Enjoy!

Recipe Notes

Traditional Buffalo sauce is a mixture of Franks’s Red Hot sauce and melted butter. You can make your own (I usually add 1 TBSP of butter for every 2-3 TBSP of hot sauce) or use a pre-made Buffalo sauce if desired. For this particular recipe I opted to go butter-free and on the spicier side.

Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary based on choice of tortillas and toppings. Adjust as needed and enjoy!

Nutrition Facts
Buffalo Chickpea Tacos
Amount Per Serving
Calories 196 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 696mg30%
Potassium 162mg5%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 1g1%
Protein 5g10%
Vitamin A 180IU4%
Vitamin C 3.6mg4%
Calcium 51mg5%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

consider your Tuesday, taco-ed!

If you get a chance to try these spicy buffalo chickpea tacos, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

Buffalo Tacos

hungry for more recipes?

Looking for some sassy side dishes? Serve up a bowl of Black Bean Salsa with chips or choose a big bowl healthy Mexican Quinoa Salad which is *BONUS* totally make-ahead friendly!

Keep the taco love going with Kristine’s recipe for fish tacos with pineapple peach salsa – yum!

Need another way to get your Buffalo sauce fix? Try these Buffalo Chickpea Sweet Potatoes or rock your dinnertime routine with a Buffalo Shrimp Stuffed Spaghetti Squash.

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Comments

  • wilhelmina


    These are a great way to shake up taco night! My family loved them!

    • WOOT! Glad these tasty tacos were a hit!

  • Erica


    I am always down for Buffalo anything, and I love the idea of spicy, crunchy chickpea tacos! These are going on next week’s meal plan for sure!!

    • So so excited for you to try them Erica! xoxo

  • You’re amazing and I’m definitely trying these.

  • Kelsy


    This was fantastic! Thank you so much for sharing!! My husband who is still a meat-eater even really liked it. 😀 And it was super fast and easy to make – definitely going on my weeknight recipe list.

    • Ohmygosh yay! I’m so glad you enjoyed them and that they made recipe rotation status! xo

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