Buffalo Chickpea Tacos w/ Aioli

I created this delicious recipe on accident one day when I had basically nothing left in my fridge except some buffalo sauce, chickpeas and tortillas. Little did I know I’d be making a delicious go to meal for when I’m getting sick of vegan meat alternatives or just rather have something refreshing. I promise once you try these- it will be one of your go-to meals too :) These will not give you a food coma and they will leave you 100% satisfied and still feeling light.

This recipe will make four tacos and you can double the ingredients if you want to make eight. The cook time is roughly 15 minutes or less.

Here is what you’ll need~

For the cabbage mixture:

• 1 cup sliced red cabbage

• 1/2 cup sliced carrot

• 1/2 tbs vegan mayonnaise

• 1 tbs apple cider vinegar

• Dash of salt

Tip: If you could let the cabbage mixture marinate in the fridge for a few hours it would add a lot of flavor.. but that is optional.

For the aioli: 

• 1 tbs Mayo

• 1 tbs Buffalo

• Pepper to taste

For the rest of the tacos: 

• 4 corn tortillas

• 1 can of chickpeas (garbanzo beans)

• 1/4 cup Buffalo sauce

• 1/4 tbs garlic powder

Optional:

• Chili lime season (or tajin)

• Lemon or limes

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Step 1: Combine all ingredients for the cabbage mixture i.e. red cabbages carrot, apple cider vinegar, vegan mayonnaise and salt to taste. Mix it thoroughly and place it in the fridge while you prepare the rest of the food. 

Step 2: Now we are going to prepare the aioli in advance so it’s easier to assemble at the end. Combine the measurements stated above, for the aioli using the vegan mayonnaise, black pepper and Buffalo sauce. Place this in the fridge while we cook the tacos. 

Step 3. Drain/rinse the can of chickpeas and pat them dry. Add them to a skillet on medium heat for 1 minute. You are then going to pour in the Buffalo sauce and garlic powder.

Step 3: Turn the heat to low and let the chickpeas cook until the Buffalo sauce begins to thicken (you can tell when it is thickening as the bubbles start expanding); as shown above.

Step 4: Warm up your tortillas however you prefer. I personally warm them up directly on the stove top and flip them before they get too dark. You can also use the microwave or heat them up on a pan. 

Step 5: Time to assemble! Add the cabbage mixture to the bottom of the tortilla, add the Buffalo chickpeas and top it with the aioli.

Step 6: This step is optional but to make them super refreshing. Squeeze lime (or lemon) over the top and if you have a chili lime seasoning (or tajin) go ahead and top that off on the tacos! 

Viola! This is such a simple and easy recipe and you can switch up the ingredients any way you like. I have even opted out of carrots when I don’t have them on hand and replace it with pickled or grilled onions. Sometimes I even add feta on top! As long as you have the chickpeas, buffalo sauce and tortillas you can really add or replace any of the ingredients!

If you re create this tag @lovebyplants on Instagram and leave a comment below. I love to see it! You can also pin this recipe for easier access and to save for later.