Spicy Vegan Buffalo Chickpea Tacos
1 teaspoon distilled white vinegar (optional) 2 to 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 2 cups baby spinach What you do: 1. Into a medium-sized bowl, combine hot sauce, Sriracha, olive oil, and vinegar. Add chickpeas to sauce, then set aside. Into another bowl, combine half vegan ranch dressing with celery. Into a third bowl, thin other half ...