#buffalochickpeas

Roasted Buffalo Chickpeas 

These Buffalo Chickpea Tacos are a spicy and flavorful twist on traditional tacos. The buffalo chickpeas are sautéed in a zesty sauce and paired with fresh veggies and creamy vegan ranch dressing. They make for a satisfying and mouthwatering meal.

Ingredients: 2 cans 15 oz each chickpeas, drained and rinsed. 1/2 cup buffalo sauce. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 8 small taco-sized tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup diced celery. 1/2 cup vegan ranch dressing. 1/4 cup chopped fresh cilantro. Lime wedges for serving.

Instructions: Warm up the olive oil in a big pan over medium-low heat. When you add the chickpeas to the pan, cook them for two to three minutes, until they start to turn golden brown. Then add the smoked paprika, garlic powder, onion powder, buffalo sauce, salt, and pepper to the pan. Make sure to mix the chickpeas well. Add the chickpeas and cook for another two to three minutes, until they are hot all the way through and covered in the sauce. Follow the directions on the package to warm the tortillas up in a dry skillet or the microwave. Put a small amount of the buffalo chickpea mix on each tortilla to make the tacos. Diced tomatoes, red onion, celery, and lettuce and put them on top. Put some vegan ranch dressing on top of every taco. Serve with lime wedges on the side and fresh cilantro on top. Have fun with your tasty Buffalo Chickpea Tacos!

Prep Time: 15 minutes

Cook Time: 10 minutes

You can make this hearty and satisfying meal with these vegan buffalo chickpea twice baked potatoes. The spicy buffalo chickpeas and tender cauliflower are mixed into the creamy mashed potato filling to make a perfectly balanced dish that's great for any event.

Ingredients: 4 large russet potatoes. 1 cup cooked chickpeas. 1 cup cauliflower florets. 1/4 cup buffalo sauce. 1/4 cup vegan butter. 1/4 cup non-dairy milk. 2 cloves garlic, minced. 1/2 tsp paprika. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: Preheat the oven to 400F 200C. Scrub the potatoes clean and pierce them with a fork. Bake them directly on the oven rack for about 45-60 minutes, until they are tender. While the potatoes are baking, prepare the buffalo chickpeas and cauliflower. In a skillet, melt 2 tbsp of vegan butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Add cooked chickpeas and cauliflower florets to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are slightly crispy and the cauliflower is tender. Pour buffalo sauce over the chickpeas and cauliflower, and stir well to coat. Cook for an additional 2-3 minutes, then remove from heat. Once the potatoes are done baking, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise, and scoop out the flesh into a bowl, leaving a thin layer of potato on the skin. Mash the potato flesh with the remaining vegan butter and non-dairy milk until smooth. Season with paprika, salt, and pepper to taste. Fold in the buffalo chickpea and cauliflower mixture into the mashed potato until well combined. Spoon the mashed potato mixture back into the potato skins, dividing evenly among them. Place the filled potato halves back onto a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, until the tops are golden brown and crispy. Garnish with chopped green onions before serving.

Prep Time: 20 minutes

Cook Time: 75 minutes