Ingredients

The following ingredients have 6 Servings
  • 15 oz canned chickpeas
  • 1 TBSP avocado oil (or olive oil)
  • 1 tsp garlic powder
  • 1/4-1/2 tsp salt
  • 1/4 tsp smoked paprika
  • 2-4 TBSP Frank's Red Hot Sauce ((see notes))
  • 6 street-taco sized flour tortillas (or 4 regular tortillas)
  • 1 cup shredded lettuce (plus extra as needed)
  • 1-2 jalapeño peppers, sliced thin
  • 1/4 cup ranch dressing (vegan or regular) (store-bought or homemade)
  • 1/4-1/3 cup fresh chopped cilantro and/or scallions
  • pickled red onion (to taste (optional but delicious!))
  • 1 medium red onion
  • 1/2-3/4 cup apple cider vinegar (or white vinegar of choice)
  • 1 tsp salt (or to taste)
  • 3/4 cup boiled water ((I use my tea kettle))

Instruction

  • If making the optional quick-pickled red onion, make those first. I like to use a whole onion so I have some on hand for later! Bring water to a light boil using a tea kettle or small pot. Peel onion and slice super thin. Add to a heat-safe bowl with vinegar and salt. Pour hot water over onion and allow to sit/cool in the liquid for 20-60 minutes. Transfer to a jar with a lid and pop in the fridge to enjoy in whenever the craving strikes!
  • Drain and rinse chickpeas and set aside on a paper towel.
  • Heat a pan/skillet to medium heat with 1 TBSP oil.
  • Once oil is hot and starts to shimmer, add the chickpeas and cook until slighlty golden, stirring occasionally.
  • Once the chickpeas start to brown, season with garlic powder, salt, and paprika. Reduce heat if needed and cook, stirring occasionally, for an additional 4-5 minutes until golden then remove from heat. Stir in hot sauce and set aside.
  • Serve on warm tortillas with shredded lettuce, sliced jalapeños, ranch, cilantro or scallions, and pickled red onion. Enjoy!