Buffalo Chickpea Tacos

Perfect for a vegan Taco Tuesday! Featuring Mother Raw Ranch dressing


  • 15 oz canned chickpeas
  • 1 Tbsp olive oil
  • 1 tsp garlic powder
  • 1/4-1/2 tsp salt
  • 1/4 tsp smoked paprika
  • 2-4 Tbsp hot sauce
  • 6 small soft corn tortillas
  • 1 cup spinach
  • 1-2 jalapeño peppers, sliced thin
  • 1/4 cup diced red onion
  • 1 lime
  • 1/4 cup Mother Raw Ranch dressing
  • 1/4-1/3 cup fresh chopped cilantro and/or scallions


  1. Drain and rinse chickpeas and set aside on a paper towel.
  2. Heat a pan/skillet to medium heat with 1 Tbsp oil.
  3. Once the oil is hot and starts to shimmer, add the chickpeas and cook until slightly golden, stirring occasionally.
  4. Once the chickpeas start to brown, season with garlic powder, salt, and paprika. Reduce heat if needed and cook, stirring occasionally, for an additional 4-5 minutes until golden then remove from heat. Stir in hot sauce and set aside.
  5. Serve on warm tortillas with spinach, sliced jalapeños, ranch, cilantro, and red onion. Squeeze a touch of lime if you want and enjoy!

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