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vegan buffalo chickpea tacos with charred broccoli
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Easy Vegan Buffalo Chickpea Tacos

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Servings: 4 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!

Notes

*fresh broccoli florets will also work, they just may not need as long in the oven. 
TOP TIP: make sure to dry the chickpeas well after rinsing, wet chickpeas will pop in the oven. 
Want to use vegan cheese on these tacos? Toast tortilla on one side, flip, then add cheese and cover over medium-low heat. Leave undisturbed for 2-3 minutes. If it still isn't melting (some vegan cheese is less "melty" than others), add a tiny splash of water and cover again.