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YumI’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.
Although my daughter 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. I love to know what I’m eating and what I’m putting on my skin.
Anyway back to our chickpea taco, the recipe is very easy to prepare but tastes amazing.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.
For topping, I added salsa, chopped cherry tomatoes, guacamole, lettuce and green onions.
For similar recipes, try my Black Bean Burritos and my Black Bean Nachos
- Energy:
- 367 kcal / 1534 kJ
- Fat:
- 12 g
- Protein:
- 14 g
- Carbohydrate:
- 53 g
Ingredients
- 1 (15 ounce) can chickpeas, rinse and drained
- 1 tablespoon olive oil, or 1/4 cup vegetable broth
- 1/4 cup onion, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon cumin powder
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground coriander
- Pinch Cayenne pepper
- 1/4 teaspoon coconut sugar, or sweetener of choice
- 1/4 cup salsa
- 1/4 teaspoon salt
- 7 corn tortilla shells
Topping Ideas
- 1 cup salsa, ( I love Trader Joes brand)
- 1 recipe guacamole
- 1/4 cup non-dairy sour cream, (optional)
- 1 green onion, chopped
- 1/2 cup cherry tomatoes, chopped
- 1/2 cup Romaine lettuce, chopped
- Preparation:
- 15 min
- Ready in:
- 15 min
Instructions
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. Add salsa and stir to combine and continue to cook for 2 minutes. Season with salt to taste
To assemble, place about 1/4 cup chickpeas in each taco shell, then layer with salsa, guacamole, lettuce, tomatoes and sour cream. Garnish with spring onions. Enjoy.
Notes
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This recipe is excellent, making it again!
We loved these! Even my meat eating husband and son enjoyed them!
Thank you Michelle for this recipe. I made these last night and they were delicious, my mom and husband loved them. I followed your recipe almost to the letter; I just used soft corn tortillas warmed in the oven and topped it with a simple avocado, salt & lime puree, finished with some chopped scallions and fresh cilantro; delicious!
This weekend I’m going to make your Jamaican Lentil Patties. Only I’m going to try using TVP in place of the lentils, all else I’ll follow as noted in your recipe. I’m excited about these too. :)
veronique, I’m so happy you and your family enjoyed them. I love your toppings and I hope you enjoy the patties.
I loved this recipe, as a matter of fact, my whole family enjoyed it.
This recipe comes together so quickly, simple yet so delicious.