Taco Tuesday: Buffalo Chickpea Tacos with Ranch Dressing

Taco Tuesday: Buffalo Chickpea Tacos with Ranch Dressing

It’s Tuesday, friends, so you know what that means: #TacoTuesday!

Guys, I am so excited to share this taco recipe with you because it combines two of my favorite things: tacos and a recipe from my pals at Well Vegan. If you’re new to my blog, I am a huge fan of my Frugal Vegan cookbook.  Kate and Katie share tactical ways to live a healthy vegan lifestyle without breaking the bank with 99 affordable and delicious plant-based recipes. Also within the book, they teach you how to stay away from pricey perishables and special ingredients, while still enjoying nutritious, exciting food at every single meal. A win-win. And even if you’re not vegan, you’ll still benefit from the information in this book!

Last week, the Well Vegan girls shared a Buffalo Crispy Tender Tacos with Vegan Ranch recipe that I just knew I had recreate for this week’s taco Tuesday. And this vegan ranch, you guys…oh my god. I truly don’t know the last time I had ranch dressing, but this dressing…tastes better than I have ever remembered store-bought ranch dressing to taste. Like, I wanted to drink this dressing it was so good. I know, I know the thought of drinking ranch dressing is gross, but it was seriously that good. #noshame

For my non-vegan friends, I also wanted to give you a healthy ranch recipe from my friend Steph of The Steph Gordon Blog! Steph and I went to college together and we share a mutual love for a great sweat sesh in the gym and living a healthy lifestyle. Steph is a momma to two sweet littles and she, her husband and girls follow a paleo lifestyle. On her blog, Steph shares drool-worthy recipes and awesome tips for following a paleo lifestyle. Pop on over to her blog to give her content a browse, and make sure you check out this ranch dressing recipe!

Now for our tacos!


For the buffalo sauce

  • 1/4 cup hot sauce
  • 2 tsp vegan butter or olive oil
  • 1 tsp agave or maple syrup
  • 1/4 tsp garlic powder

For the tacos

For the vegan ranch dressing

  • 1/4 cup vegan mayo
  • 1 TBS non-dairy milk (I used So Delicious Unsweetened Almond milk…I’m currently experimenting with making my own almond milk, so stay tuned for that recipe!)
  • 1/2 tsp Apple Cider Vinegar (I used Bragg Organic Apple Cider Vinegar)
  • 1/2 tsp dried parsley
  • 1/2 tsp dried dill (the original recipe calls for 1/4 tsp, but I love dill so I added more!)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and peper to taste


  • Preheat your oven to 400 degrees.
  • Pour your chickpeas from the can into small strainer and rinse under cold running water.
  • After your chickpeas are rinsed, grab two bowls — we’re going to remove the skin or shell from the chickpeas. This task will take about 5 – 10 minutes depending on how many helpers you have in the kitchen. If you have kiddos, this is an easy way for them to help contribute to the meal! 🙂 Simply pinch the end of a chickpea and it will easily slide out of it’s skin. Place the skin in one bowl and the “naked” chickpea in the other. Repeat until all chickpeas are done. The lack of skin or shell helps the chickpeas to crisp up better in the oven.


  • Once your chickpeas are all set, drizzle them with 1 tsp of olive oil, toss to coat and then pour them onto a parchment paper-lined baking sheet. Pop into the oven for 40 minutes, stirring halfway through.
  • Next up, make your buffalo sauce. I just threw all of the ingredients into my Magic Bullet, but if you have more time than I did, the Well Vegan girls suggest making this on the stovetop.
  • While your chickpeas are still baking, prepare your ranch dressing. Again, I just tossed everything into my Magic Bullet to combine – super easy (or lazy, whatever!).
  • After your 40 minutes are up, check your chickpeas for preferred crispness. At this point, mine were pretty crispy, so I mixed them with my buffalo sauce and popped them back in the oven for about 10 more minutes so they could cook with the sauce for a little bit.
  • Once your chickpeas are cooked to your liking, you’re ready to assemble your tacos!
  • Place a tortilla on a plate and add your romaine, avocado, chickpeas and a few dollops of your ranch dressing.  Other toppings for consideration: pico de gallo (I meant to include this when I made my tacos, but I honestly forgot!), cilantro, olives, etc.
  • Serve immediately and enjoy!



What are your favorite way to make tacos? I’d love for you to share in the comments! <3

Be Well,




Leftovers Remix: Mediterranean Quesadillas

Leftovers Remix: Mediterranean Quesadillas

I’m a big fan of leftovers and I especially love when I’m feeling creative enough to make leftovers from one meal into something totally different for another.

Every so often, my husband and I like to go to Park Grill, a mediterranean restaurant near our house. While they have a variety of veggie-friendly options, I usually always gravitate toward their vegetarian plate: cabbage salad, grape leaves, hummus, eggplant spread, tabbouli, red beets, pickles and pita (also comes with spinach and cheese pie, but I substitute that out for more of one of the others items like beets…I l-o-v-e beets). After grabbing take out from there late last week, I had leftover beets, hummus, tabbouli and eggplant spread and was feeling particularly lazy when making lunch yesterday. On top of my laziness, I was fighting an awful head cold and wanted something that was going to be fast and easy to make…cue: Mediterranean Quesadillas.

I took two frozen Ezekiel 4:9 sprouted grain tortillas that I defrosted and once they were warm, I sprayed a frying pan with a little bit of olive oil and and placed one of the tortillas in the pan. On top of the tortilla went my eggplant spread (a little less than 1/4 cup worth) and red beets. I sliced my red beets (had about 1.5 small beets) pretty thin and arranged them over the eggplant spread. On top of the slices, I sprinkled the tabbouli and placed half of a roasted red pepper on top of that. These peppers from Costco are my absolute favorite – they are so good:


On top of my pepper was a little soy cheese. I spread the last of my hummus on the remaining tortilla and placed that on the very top. From there, I covered the pan to let the steam help warm everything up and melt the “cheese” a bit. After about four minutes, I flipped the quesadilla and let it cook for another 3-4 minutes.

Once it was done, the “cheese” was gooey, the tortillas had a nice crisp to them and the rest of the ingredients were warm. I quartered the quesadilla and ate one half for lunch and the other half for dinner! So easy, so flavorful and I love that I didn’t have to spend any money on not one, but two meals!

Do you have any favorite leftover remixes? If so, please share in the comments! 🙂

Be Well,