By Jon Doe
These vegan buffalo chickpea tacos are easy to make, perfectly spiced and served alongside cilantro lime crema. They’re ready in 30 minutes, flavorful and perfect for meal prep!
Boil cashews for 20 minutes to soften. Drain and rinse chickpeas, removing any skins. In a large pan, sauté diced onion, garlic, and oil until golden brown. Add chickpeas and buffalo sauce, sauté for 10 minutes to absorb sauce and crisp up. For extra crispiness, bake at 400°F for 20 minutes or broil for 3-4 minutes.
Blend drained and rinsed cashews with remaining crema ingredients until smooth. Adjust flavors and chill in the fridge.
Assemble tacos with chopped romaine lettuce, chickpeas, crema, vegan feta, cilantro, and fresh lime juice. Serve with cilantro lime rice and black beans. Enjoy!
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