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chickpea tacos

Buffalo Chickpea Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 tacos 1x
  • Category: Tacos
  • Method: Oven
  • Cuisine: Mexican


These buffalo chickpea tacos are spicy and crunchy, topped with a rainbow of vegetables. They only take a few minutes to assemble and they can be made vegan and gluten free!


Units Scale
  • 1 15oz can chickpeas, rinsed and drained
  • 1/2 teaspoons cumin
  • 2 tablespoons buffalo sauce, plus more for drizzling (see note)
  • 1/4 cup shredded purple cabbage
  • 2 radishes, sliced into matchsticks
  • Salt to taste
  • 4 flour or corn tortillas


  1. Preheat oven to 350 degrees.
  2. Combine the chickpeas, cumin, and buffalo sauce in a small bowl. Stir until the chickpeas are evenly coated.
  3. Cover a baking sheet with aluminum foil and spray with non-stick spray. Spread the chickpeas in an even layer.
  4. Roast the chickpeas for 10 minutes, then stir and continue roasting for 5-10 minutes until browned.
  5. Top each tortilla with cabbage, radishes, and chickpeas. Drizzle with additional hot sauce and season to salt to taste.


I used Frank’s Original Hot Sauce. I can’t say that it’s the most “natural” option but it does happen to be gluten free and vegan.