I’m all about quick meals, so when my son Daevyd showed me taco shells that were in the pantry and said he wanted me to prepare them for him. I was all excited, yes I will make chickpea taco. We had some chickpeas already and we had just bought some avocados so it was perfect. Now I had to make my own taco seasoning.

Vegan Chickpea Taco

Although Devannah had bought some prepared taco seasonings from the health food store, I always prefer preparing my own sauces, seasonings etc 95% of the time. It’s just me, I’m a ‘do it yourself’ kind of person. By the way that’s how I started making my own soaps.

My mindset is, ‘if someone can do it, so can I.’ It’s crazy but that’s the way I am. I also would love to sew my own clothes as well. I love to know what I’m eating and what I’m putting on my skin. Anyway back to our chickpea taco, I’m out of tomatoes and although I wanted to add some to the topping, I gave into using some of my daughter’s salsa and sour cream for topping. Well, I said 95% of the time, didn’t I?

Well, this delicious chickpea taco was quick and easy to prepare, you are more than welcome to use a store-bought taco seasoning, if you decide to try mine, you may adjust the ingredient especially the cayenne pepper. I used only a tiny bit since I was making it primarily for Daevyd my son.

Vegan Chickpea Taco

 

 

Yield: 4 servings

Ingredients:

  • 1 1/2 cups or 1-15 ounce (425g) can of cooked chickpeas rinsed and drained
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon coriander
  • Pinch of cayenne pepper
  • 1/4 teaspoon coconut palm sugar
  • 1/4 teaspoon sea salt
  • 4 organic corn taco shells
  • 1 cup prepared salsa ( I used Trader Joes brand)
  • 1 recipe guacamole
  • 1/4 cup non-dairy sour cream
  • 1 spring onion, chopped to garnish

Directions:

Heat oil in a large skillet over medium heat. Add onion and saute until soft about 3 minutes. Stir in garlic, cumin, paprika, coriander, cayenne pepper, sugar and cook until fragrant about 1 minute. Add chickpeas and stir to coat, using the back of the spoon to mash some of the chickpeas for about 2 minutes. If the chickpeas are too dry you may now add about 1 tablespoon or 2 of water to moisten. Season with salt to taste. To assemble, place about 1/4 cup chickpeas in taco shell, then layer with salsa, guacamole, le and sour cream. Garnish with spring onions.

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