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Buffalo Chickpea Tacos are a quick, easy and delicious meal ready in 20 minutes! Vegan, gluten-free and WFPB recipe.


  • 1 1/2 cups cooked chickpeas (garbanzo beans) or 1 can (15oz.), drained and rinsed
  • 1 tablespoon tamari
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika (regular or smoked)
  • 1/2 teaspoon onion powder
  • 12 tablespoons hot sauce (sriracha, Franks, Tapatio, etc.), or to taste
  • 6 corn tortillas, warmed
  • 1/2 avocado, sliced
  • 1/4 head cabbage (red or green), shredded
  • 2 green onions, thinly sliced
  • 1/4 cup cilantro
  • vegan sour cream (Creamy Hatch Chile Dressing, Cilantro-Lime Sour Cream, or Sriracha Cashew Cream)
  • lime wedges, to serve


Spiced Chickpeas: In a small pan, combine the chickpeas, garlic + onion powder, cumin, paprika, tamari, and as much hot sauce to suit your taste. Warm chickpea mixture over medium heat until warmed through. Alternatively, warm the chickpeas in the microwave, using a microwave safe bowl, for 45 – 60 seconds.

Warm the tortillas: I do this carefully on the stove top over an open flame to give it some charring on the edges. Stack them on top of each other to keep them warm, you can also place them in a tortilla warmer.

Assemble: Layer each tortilla with buffalo chickpeas, avocado, cabbage, green onions, cilantro, and drizzle of vegan crema.

Serves 3, two tacos per serving

Store: Leftover chickpea mixture can be stored in the refrigerator for up to 5 – 6 days, in a covered container.


Roasted chickpeas: If you prefer crunchy, roasted chickpeas, roast them first. To roast chickpeas, toss them in the spices, place on a baking sheet in a single layer and roast for 30 – 40 minutes in preheated oven set to 400 degrees F.

Nutritional values are estimates only. See our full nutrition disclosure here.