These Buffalo Chickpea Tacos load buffalo sauce-covered chickpeas and fresh toppings into tortillas for a flavor-packed meal that’s ready in just 15 minutes! Great for meal prep, too.
Make it the best Taco Tuesday ever by adding these Jackfruit Tacos, these Vegan Fish Tacos, and these Shredded Tofu Tacos to the menu.
I make vegan tacos almost weekly, but lately, I’ve been loving these Buffalo Chickpea Tacos. As a self-proclaimed buffalo sauce super fan, it makes total sense why I would crave those bold buffalo flavors in my tacos. It’s not just for my Vegan Buffalo Chicken Dip or Buffalo Jackfruit Quesadillas anymore!
The best part? You only need 6 basic ingredients and 15 minutes to throw these vegan buffalo chickpea tacos together. Just don’t forget the toppings! A drizzle of my Vegan Ranch Dressing and shredded lettuce on top makes every bite.
Why you have to try these spicy chickpea tacos
- Bold buffalo sauce – That same kick of spice you’d find in my Buffalo Cauliflower Wings makes these chickpea tacos super special.
- Only 15 minutes! When I can get a platter of delicious tacos on the table in only 15 minutes, you can bet I’ll be making them every week.
- Budget-friendly dinner – Just toss canned chickpeas in some buffalo sauce and seasonings, and you’ll have a filling, low-cost, and fiber-packed dinner both adults and kids will love.
How to make buffalo chickpea tacos
Find the complete recipe with measurements in the recipe card below.
Add the chickpeas, buffalo sauce, agave, garlic powder, and onion powder to a large sauté pan. Stir to combine, then cook over medium heat to bring the sauce together.
Serve the buffalo chickpeas in warmed tortillas with shredded lettuce, vegan ranch dressing, diced tomatoes, and your other favorite toppings. Enjoy!
More vegan taco toppings
Fresh, tangy, and/or creamy toppings are the way to go here because they’ll tame that heat! Toppings like pickled red onions, pico de gallo, vegan feta, avocado sauce, shredded cabbage, vegan crema, lime juice, and fresh cilantro are all great options.
Frequently asked questions
Some brands of buffalo sauce, like Frank’s Red Hot Buffalo Wings Sauce, are secretly vegan. If you can’t find Frank’s brand, look for a similar dairy-free buffalo-type sauce.
Can’t find vegan buffalo sauce? Make your own by heating 1/2 cup of Frank’s Original Red Sauce with 1 tablespoon of vegan butter.
I’m not gonna lie, these tacos do have a nice kick of heat! Personally, I like how the sweetness from the agave tempers some of the heat, so I find them to be just spicy enough.
If you’re worried about them being too spicy, stir 1 or 2 tablespoons of vegan butter or a heaping spoonful of plain vegan yogurt into the sauce. Piling on creamy toppings, like vegan crema or avocado chunks, can help, too.
Roasted chickpeas could add some more crunch to these tacos if that’s what you’re looking for. Toss the chickpeas in the spices and buffalo sauce, lay them on a parchment-lined baking sheet, and roast in a 400ºF oven for 30 minutes. Assemble them in the tortillas as normal.
I only tested this recipe with chickpeas, but cannellini beans or pinto beans might work as a slightly softer substitute. Alternatively, bake or air fry tofu ahead of time, then coat the pieces in the buffalo sauce and spices.
Absolutely. Once the chickpeas have cooled to room temperature, transfer them to an airtight container and refrigerate them for up to 4 days. Reheat them on the stove or in the microwave before using them in your tacos, on loaded grain bowls, and more.
Buffalo Chickpea Tacos
Ingredients
- (2) 15-ounce cans chickpeas drained and rinsed
- 1/2 cup Frank's Buffalo Sauce
- 2 teaspoons agave optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 12 small corn tortillas or flour tortillas
- Vegan Ranch about 1/2 cup
- optional toppings shredded lettuce, diced tomatoes, vegan feta, diced avocado, limes, cilantro
Instructions
- In a large sauté pan, add the drained and rinsed chickpeas, buffalo sauce, agave if using, garlic powder and onion powder. Turn the heat to medium and cook for about 10 minutes, stirring often.
- Remove from heat and serve in warmed tortillas with shredded lettuce, vegan ranch, diced tomatoes and any other optional toppings. Enjoy!
Notes
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The agave is optional, but I like the added sweetness here.
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Try to use Frank’s Buffalo Sauce for the very best flavor, but Frank’s Original Red Sauce works too. If you can’t find Frank’s brand, you can use another similar buffalo type sauce, but make sure to check the ingredients list because some contain dairy.
- Nutritional information is an estimate only and was calculated without tortillas or Vegan Ranch, since they vary in terms of calories, etc.
Needed a quick dinner and this hit the spot! I made them as written with the vegan ranch and they were delicious. I added diced cucumber and lettuce and everyone went for seconds. Looking forward to a wrap for lunch tomorrow. Thank you, Nora, for the delicious vegan recipes you share.
You are welcome, Andrea! I am so thrilled that you are loving my recipes. I appreciate the recipe love! Your tacos sound amazing, it’s no wonder everyone went for seconds! Thank you for taking time to share your stellar review and recipe experience. Wishing you lots of happy cooking!
I just needed a little “something” for dinner and these hit the spot!!! Next time, I will make
the pickled red onion recipe, too. But these with the ranch dressing (vegan) are a great combo (even though it seems a little different!!!) If you love buffalo sauce, delish.
Hi Kar. I’m glad that you tried the chickpea taco recipe, and that you loved it! I think you’ll really love the pickled red onion recipe! Thank you for taking time to share your awesome review and comments! Happy cooking!