LEVO

Buffalo Chickpea Tacos

Southwest residents, Cameron Rexroat and Nick Abell, Just Another Jay and Serving Realness respectively, are no strangers to Taco Tuesday. While we’d all agree that every day can be a taco day, the duo serves up a taste of their regional influence with a plant-based twist in their buffalo chickpea taco recipe.

Ingredients

For the Chickpeas
1 can chickpeas (garbanzo beans)
1/3 cup buffalo sauce
2 Tablespoons olive oil, (optional LEVO flower-infused)

For the Bell Pepper
1 Tablespoon olive oil, (optional LEVO flower-infused)
1 yellow bell pepper, sliced

To Finish
1/4 cup cilantro leaves and stems
1-2 cups purple cabbage, shredded
Vegan ranch
6-8 corn tortillas

Instructions

For the Chickpeas
1. Start by draining and rinsing the garbanzo beans
2. In a small saucepan, combine the chickpeas, buffalo sauce, and olive oil
3. Simmer on low heat until most of the sauce has been absorbed
4. Remove chickpeas from pan

For the Bell Pepper
5. Heat the remaining oil in the pan and saute the bell pepper for a couple of minutes to soften

To Finish
6. If your tortillas are brittle, warm up in the oven to allow handling
7. Scoop chickpeas onto tortilla, followed by the cabbage, bell pepper, cilantro, and ranch
8. Enjoy!

Tune in for more savory recipes with Just Another Jay x Serving Realness.

Share what you make with @LEVO_Oil and be sure to tag it with #LEVOmade.

All images by Just Another Jay x Serving Realness / Recipe by Serving Realness.

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