Taco night just got extra spicy with these vegan buffalo chickpea tacos. Made with roasted buffalo chickpeas, charred broccoli, avocado, red onion, and fresh cilantro.
Why eat chickpeas?
Chickpeas are great by the handful for a quick and easy snack. Enjoy them raw (rinsed and dried) or seasoned with a bit of oil and whatever spices your heart desires. Another great way to enjoy them is by adding a few handfuls to main dishes like salads, wraps, or tacos.
They're high in:
- Protein
- Iron
- Fiber
- Manganese
- Folate
- Copper
- Zinc
Not only are chickpeas loaded with vitamins and minerals, but they are absolutely delicious. In this recipe we are going coat them in buffalo sauce and then roast them in the oven until they crisp. The result are crunchy and spicy legumes that make the perfect taco filling when paired with a few other goodies. Keep reading to see what else we are adding into these tacos or head to the recipe to get started!
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Vegan buffalo chickpea taco ingredients
- Canned chickpeas, no salt added (or homemade chickpeas)
- No dairy buffalo sauce (I used Primal Kitchen)
- Garlic granules
- Charred broccoli (frozen broccoli florets, avocado oil, salt, garlic)
- Red onion
- Avocado
- Fresh cilantro
How to make buffalo chickpea tacos
- Add seasoned chickpeas and broccoli florets to a baking sheet and roast until crisp.
- Toast tortillas and top with avocado, onion, chickpeas, broccoli, and cilantro.
- Finally, drizzle with buffalo sauce and a spritz of lime if desired.
For the full recipe and step-by-step directions, scroll the recipe card below.
Tips for recipe success
- Dry chickpeas: after rinsing the chickpeas in a strainer, dry them well. Wet chickpeas will frequently pop in the oven.
- Bake without parchment paper: bake chickpeas and broccoli directly on a sheet pan for the best results. Cooking on parchment paper will result in less crispy results.
- Buffalo sauce: use a quality vegan buffalo sauce such as Primal Kitchen.
Substitutions & variations
Chickpeas: tofu makes for a great alternative, however do not bake it. Instead cube pressed tofu, and toss in garlic, salt, pepper and buffalo sauce and then sauté in a skillet until crisp. Alternatively, make this crispy tofu and add to the taco with a heavy drizzle of buffalo sauce or swap chickpeas for these easy baked cauliflower bites.
Buffalo sauce: I love Primal Kitchen No Dairy buffalo sauce, it's bold and tangy with a subtle creaminess to it. Hot sauce (like Frank's) can be used with a mix of vegan butter, but personally I prefer the taste of the buffalo sauce over this. Experiment and see what works for you!
Charred broccoli: alternatively use cauliflower florets, sliced Brussels sprouts, or baby potatoes.
Almond flour tortilla (available at Whole Foods, Target, & Trader Joe's): swap for your favorite tortilla, chard leaves or lettuce cups.
Avocado: substitute with guacamole or melted vegan cheese (like cheddar or mozzarella). *See recipe notes for tips on melting cheese.
Red onion: substitute with white onion, chives or scallions.
Fresh cilantro: dried cilantro works in a pinch, however for best results use fresh. Parsley and dill are also great alternatives or use crisp greens of choice instead.
Additional ingredient ideas to add to the tacos;
- Sliced red or green cabbage
- Lettuce, spinach, kale, or other green of choice
- Chives or scallions
- Jalapeños or banana peppers
- Thinly sliced carrots
- Roasted sweet potatoes or crispy potatoes
Storing & make-ahead tips
The ingredients for these buffalo chickpea tacos can be prepared ahead of time and assembled quickly when ready to enjoy. Store ingredients separately in the fridge for 3-5 days. Reheat roasted broccoli and chickpeas in the microwave, in a warm skillet, or in the oven.
If you made these vegan buffalo chickpea tacos, I'd love to know your thoughts! Please leave a star review and a rating below.
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📋 Recipe
Easy Vegan Buffalo Chickpea Tacos
Equipment
- baking sheet (13x18)
- mixing bowl
- cutting board + knife
Ingredients
Roasted buffalo chickpeas
- avocado oil (drizzled on baking sheet)
- 1 ¼ cups chickpeas, drained and patted dry
- 2-3 tablespoons buffalo sauce
- ½ teaspoon garlic granules
- black pepper (optional)
Charred Broccoli
- 4 cups frozen organic broccoli florets*
- 1 ½ - 2 tablespoons avocado oil
- 1 teaspoon garlic granules
- ¼ teaspoon + an extra pinch iodized salt (or salt of choice)
Tacos
- 4 almond flour tortillas
- 1 ripe avocado
- ½ medium red onion, thinly sliced
- ¼ cup chopped cilantro (8-9 sprigs)
- spritz lime juice (optional)
Instructions
- Preheat oven to 425°F and drizzle a 10x15 baking sheet with just a touch of oil. Rinse a can/box of chickpeas and dry them well (empty them onto an absorbent dish cloth and place another dish cloth on top and gently pat dry).Add chickpeas to a bowl and coat with buffalo sauce, sprinkle with garlic granules and spread evenly on the baking sheet. Next, add broccoli florets directly to the baking sheet and drizzle with oil. Sprinkle with salt and garlic. Toss gently with a spatula or your hands. Place on middle rack in preheated oven and bake for 20-25 minutes (or until broccoli is charred and chickpeas are crisp). Shake the baking sheet and gently toss the chickpeas & broccoli around the 10-12 minute mark to ensure even baking. Important: be careful when tossing, chickpeas do occasionally pop (especially if they aren't dried well) while baking.
- While the chickpeas and broccoli roast, prepare taco fillings; thinly slice onion, chop cilantro, and gather any other ingredients desired (see blog post for recommendations).
- Once the chickpeas and broccoli are done, remove from oven. Warm a skillet over medium heat, add a tortilla and toast for 1 minute on each side. Remove from heat and add a tablespoon of mashed avocado or avocado slices. Add a few slices of red onion, then top with desired amount of chickpeas and broccoli. Top with cilantro and/or spritz of lime (optional). For those who enjoy an extra spicy taco, drizzle with a bit more of buffalo sauce. Enjoy!
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