Buffalo Chickpea Taco
Author: Camille Richman (Hamama Friends group member, find the original post here!)
Prep: 10 min
Cook: 10 min
Makes: 8 tacos
Highly recommend trying this quick tasty meal. It's going to be a new go-to for me!
Ingredients:
- Olive oil
- 2 15 oz can chickpeas drained and rinsed
- 2 tsp garlic powder
- 1 tsp chili powder
- 1/2-1 cup buffalo sauce
- 8 taco-sized flour tortillas
- A Super Salad Mix HAMAMA Seed Quilt (Approx. 3 ounces)
- 1 red onion thinly sliced
- Vegan ranch dressing
- Cilantro to taste
- 1 lime
Instructions:
-
Heat a small amount of oil in a pan over medium heat. Add the chickpeas, garlic powder and chili powder to the pan. Cook for 2-3 minutes. Add the buffalo sauce to the pan – start with 1/2 cup and add more to taste. Continue to cook for 5 minutes, or until the sauce has reduced. Remove the pan from the heat.
-
Heat the tortillas in the microwave or over an open flame.
-
To assemble the tacos, layer Super Salad Mix HAMAMA microgreens, chickpeas, red onion, vegan ranch and cilantro on each tortilla. Squeeze lime juice over top and serve.
Prep: 10 minCook: 10 min Makes: 8 tacos
Highly recommend trying this quick tasty meal. It's going to be a new go-to for me!
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