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Crispy Buffalo Ranch Chickpea Tacos
Makes 6 tacos
| 15 oz / 425 g canned chickpeas, drained and rinsed | Mash chickpeas | Pan-fry 2–3 min per side, 350°F / 175°C | Serve with toppings |
| ¼ cup / 60 ml buffalo sauce | Stir in sauce and spices | ||
| 2 tbsp vegan ranch | |||
| 1 tsp garlic powder | |||
| ½ tsp onion powder | |||
| ¼ tsp black pepper | |||
| 8 small flour tortillas | Fill and fold tortillas | ||
| 1 cup / 115 g shredded vegan mozzarella cheese (optional) | |||
| 1 tbsp oil | |||
| Shredded romaine lettuce | |||
| Green onions or fresh cilantro, chopped | |||
| Extra ranch dressing | |||
| Diced celery | |||
| Hot sauce |
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