Spice up your next taco night with an easy-to-follow recipe from Vegan Richa’s Everyday Kitchen: Epic Anytime Recipes with a World of Flavor. Peppers and chickpeas combine with a spicy Buffalo sauce and a cooling drizzle of ranch in this flavorful take on traditional tacos.
What you need
⅓ cup hot sauce
3 tablespoons Sriracha sauce
2 tablespoons extra virgin olive oil or melted non-dairy butter
1 teaspoon distilled white vinegar (optional)
2 to 2½ cups cooked chickpeas, drained, rinsed, and cooled
1 cup vegan ranch dressing, divided
1½ cups finely chopped celery or cucumber
1 teaspoon organic safflower or other neutral oil
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
½ teaspoon salt, divided
8 to 10 tortillas or taco shells
2 cups baby spinach
What you do
1. Into a medium-sized bowl, combine hot sauce, Sriracha, olive oil, and vinegar. Add chickpeas to sauce, then set aside. Into another bowl, combine half vegan ranch dressing with celery. Into a third bowl, thin other half of dressing with water, if needed.
2. Into a large skillet over medium-high heat, add safflower oil, green bell pepper, red bell pepper, and ¼ teaspoon salt. Cook until bell peppers are golden, 4 to 5 minutes, stirring occasionally. Warm tortillas, if desired.
3. Add baby spinach, roasted bell peppers, celery, and remaining ¼ teaspoon salt to taco shells. Top with chickpeas and a generous drizzle of ranch dressing to each taco, and serve.
Photo courtesy of Richa Hingle