Hey y’all! This is one of my favorite recipes! I make it every Friday, because it is so easy and lasts during the weekend, when I don’t feel like cooking!
It is the Buffalo Chickpea Taco. I originally got the recipe off Pinterest, but have now, kind of turned it into my own. The recipe on Pinterest (Check it out on my Pinterest board) is the Buffalo Chickpea Salad Sandwiches.
I first got into the recipe, when my husband and I became vegetarian. It tastes delicious on bread, gluten free of course! Also as a dip for nachos, and tacos! Tacos have been our new favorite way to eat it.
It has just 4 ingredients! And takes less than 15 minutes to make!
All you need is:
2 15oz. cans of chickpeas/garbanzo beans
Franks Red Hot original sauce
So Delicious Dairy Free Coconut Milk Yogurt Alternative (you can use regular yogurt if you prefer, I recommend a plain/unsweetened kind)
Pickles (Claussen is my favorite kind!)
FIRST- I have my husband drain then mash the two cans of chickpeas. You can use your hands to mash, just takes longer. So my husband uses a masher and it takes him about 5 minutes. My husband is a way better masher than I am. 😉
NEXT ADD
½ cup of yogurt
6 pickles chopped up
(6 pickles works for us, we love pickles, if you hate pickles use less!)
5 Tablespoons of Frank’s hot sauce
(I believe the original recipe calls for 4, but we like it spicy 😉 )
LAST- mix it all together!
My husband and I then add the mix to our tacos! We get gluten free corn tortilla wraps (La Banderita brand – you can buy them at Meijer or Kroger, 30 wraps for about 4 bucks!)
We think this recipe is so delicious! It serves both of us at least 2 meals, sometimes 3! If you have any questions, just leave them below!
Follow me on Pinterest for more gluten free, vegetarian recipes!