Spicy Buffalo Chickpea Tacos | VegNews

Ingredients

• ⅓ cup hot sauce
• 3 tablespoons
• Sriracha sauce
• 2 tablespoons extra virgin olive oil or melted
• vegan butter
• 1 teaspoon distilled white vinegar (optional)
• 2 2½ cups cooked chickpeas, drained, rinsed, and cooled
• 1 cup vegan ranch dressing, divided
• 1½ cups finely chopped celery or cucumber
• 1 teaspoon organic safflower or other neutral oil
• 1 medium green bell pepper, thinly sliced
• 1 medium red bell pepper, thinly sliced
• ½ teaspoon salt, divided
• 8 to 10 tortillas or taco shells
• 2 cups baby spinach