I’m all about quick meals, so this Chickpea Tacos recipe came to mind 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 and vegan sour cream, so it was perfect. Now I had to make my own taco seasoning.
Although my daughter 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. Some of my favorite DIY seasonings are Creole Seasoning, Easy Curry Powder, Jamaican Jerk Sauce.
These flavorful chickpea tacos are so easy to prepare, a great weeknight, lunch or Taco Tuesday meal, chickpea cooked with onion, garlic, and homemade taco seasonings. These homemade tacos are way better than eating out.
Chickpea Taco Ingredients
- Chickpea
- Olive oil
- Onion
- Garlic
- Homemade Taco Seasoning
- Taco Shells
- Salsa
- Guacamole
- Vegan Sour Cream
- Spring Onion
How To Make Chickpea Tacos?
- 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 each taco shell, then layer with salsa, guacamole, and sour cream. Garnish with lettuce, tomato, spring onions.
More Mexican Inspired Recipes To Try:
- Vegan Mexican Street Corn
- Easy Black Bean Enchiladas
- Southwestern Stuffed Spaghetti Squash
- Instant Pot Mexican Meatball Soup
- Instant Pot Mexican Rice
- Black Bean Tacos
- Black Bean Burritos
These flavorful chickpea tacos are so easy to prepare, a great weeknight, lunch or Taco Tuesday meal, chickpea cooked with onion, garlic, and homemade taco seasonings. These homemade tacos are way better than eating out.
If you make this recipe, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!
Also please leave a star rating ;-)
Need some encouragement on your Healthier Steps journey?
Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.
Categories
- Categories: Gluten-Free, Vegan
- Course: Main Course
- Cuisine: Mexican
- Season: Cinco De Mayo
Nutrition
(Per serving)- Energy: 367 kcal / 1534 kJ
- Fat: 12 g
- Protein: 14 g
- Carbs: 53 g
Cooking Time
- Preparation: 10 min
- Cooking: 8 min
- Ready in: 18 min
Ingredients
Chickpea
- 1 (15-ounce can) chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, minced
Homemade Taco Seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon coriander
- 1/4 teaspoon Cayenne pepper, or chili to taste
- 1/4 teaspoon coconut sugar, or cane sugar
- 1/4 teaspoon salt
Other Ingredients
- 7 taco shells
- 1 cup salsa, homemade or storebought
- 1 recipe guacamole, *link to the recipe
- 1/4 cup non-dairy sour cream
- 1 green onion, chopped
- lettuce, chopped
- grape tomatoes, halved
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.
- 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 each taco shell, then layer with salsa, guacamole, and sour cream. Garnish with lettuce, tomato, spring onions.
How long does the chickpea meat keep if refrigerated/frozen?
I would keep it refrigerated for 3-5 days, frozen 3 months.
I really enjoyed the chickpea filling. It is so delicious. I cut the cayenne pepper amount in half for the taco seasoning for my sons. They don’t really like spicy food. I also mashed the chickpeas a great deal. They devoured their chickpea tacos. We will definitely add this as a regular to our diet. So flavorful!!
Kita, I’m so happy you and your family enjoyed it, thank you very much for your feedback, I really appreciate it.
Just found your blog. Love the healthy and flavorful recipes. I’m going to try this but with the soft corn tacos. Can’t do the hard shells.
Shaye please welcome to our blog, I appreciate you leaving a not to say hello. I hope you enjoy the taco recipe.
One of my family’s favorite of yours, thank you Michelle.
That’s lovely to read. thank you Kylie, I’m so happy your family enjoyed them.