How do I make the Buffalo chickpeas?

Combine hot sauce, Sriracha, olive oil, and vinegar (if using) in a medium bowl with the cooked chickpeas, tossing to coat them in the sauce, then set aside.

What are the main ingredients for the Celery Ranch Sauce?

The Celery Ranch Sauce is made from soaked cashews, plain unsweetened non-dairy milk, salt, extra-virgin olive oil, black pepper, garlic powder, onion powder, nutritional yeast, apple cider vinegar, parsley, thyme, and dill.

Can I make these tacos gluten-free?

Yes, the recipe specifies using gluten-free tortillas or taco shells if needed to make the dish suitable for a gluten-free diet.

How should I prepare the bell peppers for the tacos?

Thinly slice one medium green and one medium red bell pepper, then cook them in safflower oil with 1/4 teaspoon salt in a large skillet over medium-high heat until golden on some sides.

Can I prepare any components of this recipe ahead of time?

You can prepare the celery ranch sauce and the Buffalo chickpeas ahead of time, storing them separately in the refrigerator. The bell peppers can also be cooked in advance.

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Buffalo Chickpea Tacos With Celery Ranch Sauce
[Vegan, Gluten-Free]

VF By: Vegan Richa's Everyday Kitchen: Epic Anytime Recipes with a World of Flavor

Author Bio

By the author of the best-selling Vegan Richa's Indian Kitchen. In her second book, Richa Hingle... Read More

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Two vibrant Buffalo Chickpea Tacos, filled with spicy chickpeas, sauteed bell peppers, fresh spinach, and creamy celery ranch sauce.

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Buffalo Chickpea Tacos With Celery Ranch Sauce [Vegan, Gluten-Free]

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Fiery chickpeas are paired with a cooling, creamy dairy-free celery ranch sauce in a taco shell in this easy weeknight dinner recipe. Toss the chickpeas in Buffalo sauce, add some roasted vegetables and greens, top the tacos generously with ranch dressing, and supper is ready. This also makes a great... Read More

Ingredients You Need for Buffalo Chickpea Tacos With Celery Ranch Sauce [Vegan, Gluten-Free]

For the Tacos:

1/3 cup hot sauce
3 tablespoons Sriracha sauce
2 tablespoons extra-virgin olive oil or melted vegan butter
1 teaspoon distilled white vinegar (optional)
2 to 2 1/2 cups room-temperature cooked chickpeas, drained and rinsed
1 recipe celery ranch sauce (recipe follows), divided
1 1/2 cups finely chopped celery or cucumber
1 teaspoon safflower or other neutral oil
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1/2 teaspoon salt, divided
8 to 10 tortillas or taco shells, gluten-free if needed
2 cups baby spinach

For the Celery Ranch Sauce:

1/2 cup raw cashews, soaked for 15 minutes and drained, or ground raw cashews
2/3 cup plain unsweetened non-dairy milk or 1/2 cup water
1/2 teaspoon salt
2 teaspoons extra-virgin olive oil
1/4 teaspoon black pepper
1 teaspoon garlic powder or 4 cloves roasted garlic
3/4 teaspoon onion powder
1 to 2 tablespoons nutritional yeast
2 teaspoons apple cider vinegar or distilled white vinegar
1/2 teaspoon celery seeds
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon dried dill
2 teaspoons finely chopped fresh chives or 1 teaspoon dried chives (optional)

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How to Prepare Buffalo Chickpea Tacos With Celery Ranch Sauce [Vegan, Gluten-Free]

To Make the Tacos:

Combine the hot sauce, sriracha, olive oil, and vinegar (if using) in a medium bowl. Add the chickpeas, tossing to coat them in the sauce, and set aside. In another medium bowl, combine half the celery ranch sauce with the celery. In a third medium bowl, thin the other half of the celery ranch sauce with water if needed.
Heat the safflower oil in a large skillet over medium-high heat. Add the green bell pepper, red bell pepper, and 1/4 teaspoon of the salt. Cook the bell peppers until they are golden on some sides, 4 to 5 minutes, stirring occasionally. Warm the tortillas if desired.
Add some of the baby spinach, roasted bell peppers, and celery to every taco. Divide the remaining 1/4 teaspoon salt between all the tacos. Add some Buffalo chickpeas and a generous drizzle of the celery ranch sauce to each taco and serve.

To Make the Celery Ranch Sauce:

In a blender, combine the cashews, milk, salt, oil, pepper, garlic powder, onion powder, nutritional yeast, vinegar, parsley, thyme, and dill. Blend until smooth and creamy. Taste and adjust the seasonings. Add the chives (if using) and stir gently to combine.