Buffalo Chickpea Taco

January 18, 2020

Camille Richman‎‎_Buffalo Chickpea Taco_HamamaRecipes_1.23.20

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!

Camille Richman‎‎_Buffalo Chickpea Taco_HamamaRecipes_1.23.20

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:

  1. 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.

  2. Heat the tortillas in the microwave or over an open flame. 

  3. 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.

     

    [Some recipe inspiration from The Savory Vegan !]


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