Chickpea tacos can be a quick way to eat dinner. This crowd-pleaser features a delicious filling of garbanzos and pico de gallo with slaw, Guacamole and pico.
This dinner idea is for when you don’t know what to cook: Chickpea Tacos. This plant-based recipe is easy to prepare and takes only a few minutes to cook. It also has a big flavour! Garbanzo beans may not be the best choice for taco fillings (and Alex was right). They make a delicious filling coated with cumin, chilli powder and smoked paprika. Then, they are topped with zesty lime. This quick weeknight meal can be made in just 20 minutes by combining the ingredients in a tortilla. PS, it’s plant-based, too!
Chickpea tacos: Elements
Looking for dinner ideas tonight? This chickpea taco recipe is a great way to quickly get healthy, delicious food on the table. These recipes are easy to make and packed with big flavour.
- Red cabbage
- Spices: chilli powder, black pepper and smoked paprika.
- Olive oil
- Lime juice
- Sour Cream
- Pico de gallo
Filling the chickpeas
These tacos are chock full of chickpeas and savoury spices that make them sing! These tacos may be able to convert chickpea-averse people, but this recipe is for chickpea enthusiasts (like us!). These are some notes about how the filling works:
- This blend of spices tastes similar to a fajita mix. Smoked paprika is a great choice, as its subtle, smoky flavour adds an important nuance.
- Sour Cream adds richness. Chickpeas are a bit dry but not as rich as a regular taco filling. Vegan butter, cashew milk, vegan yoghurt, or vegan sour Cream can be substituted. It is possible to omit it, but it will improve the texture.
- Fresh lime seals it all. It’s a little more citrusy.
Depending on how many chickpeas you add to these tacos, each taco may yield extra chickpeas. Refrigerate any remaining filling for up to three days. This recipe makes three cups of filling. It can be used to make 8-10 tacos.
When it comes to tacos, the texture is everything. These chickpea tacos require extra creamy, gooey elements to balance the chickpeas. Before adding the chickpeas, smear some guacamole onto the taco.
Other creamy spreads and sauces (such as refried beans) can be substituted, but we prefer zingy Guacamole under these legumes. You can buy it if you need quick meals or to make homemade Guacamole.
- 2 cups chopped red cabbage
- 1 carrot
- 2 15 ounce cans of chickpeas
- 2 teaspoons ground cumin
- 1 teaspoon each smoked paprika or paprika
- 1 teaspoon Garlic powder
- 1/2 teaspoon Black pepper
- 3/4 teaspoon Kosher salt
- 2 tablespoons olive oil
- 2 tablespoons lime juice, divided
- 1 Tablespoon Sour Cream (or Vegan Butter or Cashew Cream) plus additional for serving, if desired
- Guacamole (required)
- Pico de gallo or fresh salsa, for serving (purchased)
- Fresh cilantro for garnish (optional).
- Make quick slaw. Cut the red cabbage into small pieces and shred the carrot. Combine them with 1 tablespoon lime juice and 2 pinches kosher Salt.
- Cook the chickpeas. Drain the chickpeas and rinse them with as much water as you can. In a small bowl, combine spices and Salt. Heat olive oil in a large skillet on medium heat. Stir in the spices and chickpeas. Continue to sauté for 5 minutes, often stirring, until the chickpeas have a well-coated coating. Cook 1 minute more until the chickpeas are tender and warm.
- Heat the tortillas: Place the tortillas on medium heat for a few seconds on each side. Flip them with tongs until they become slightly blackened.
- Make the tacos. Add a large spoonful of Guacamole and a few spoonfuls of chickpeas. Top with sour Cream or Cashew Cream and fresh chopped rosemary. Refrigerate any remaining filling for up to three days.