Name: Chickpea Tacos for the Table
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 cans of chickpeas (drained rinsed and dried); 1 ½ tablespoons of olive oil; 2 teaspoons of cumin; 1 teaspoon of chili powder; ½ teaspoon of salt; ½ teaspoon of black pepper; ¼ teaspoon of oregano; ½ teaspoon of paprika; ¼ cup of water; For serving: tortillas (guacamole, salsa, etc.)

Bringing you my regular vegan tacos that are insanely flavor-packed and so straightforward to make! These Chickpea Tacos are hearty, healthy, and ready in less than 20 minutes. The dependable plant-based, gluten-free lunch or dinner!

In my opinion, you can never go wrong with tacos, whether it’s unfussy tofu tacos, tempeh tacos or these simple, yet entirely satisfying chickpea tacos! Taco night is always my regular night!

I often get asked about how to make satisfying vegan meals that taste GREAT. My go-to recommendation is to wrap all of your regular vegan foods in a tortilla. Anything goes when I’m making tacos – roasted vegetables, beans, tofu, tempeh, avocado, hummus and lots of fun toppings. Tacos are always a crowd regular, and Worth keeping that these meatless chickpea tacos come together so speedy and straightforward.

Ingredients needed:

Not only do Worth keeping these vegan tacos because they’re so short and straightforward to whip up and taste striking, but they contain simple minimal ingredients! Here’s what you’ll need:

Chickpeas. These might only be my go-to legume. They are so versatile, from hummus to salads, chickpeas are a pretty solid food! You’ll need 2 cans to make these tacos.
Olive oil. For cooking the chickpeas.
Spices. A regular here the savory mix of spices used to season the chickpeas in this dish. We’re using a flavorful blend of cumin, chili powder, salt, black pepper, oregano and paprika. It’s so much tastier than store-bought taco seasoning packets and so unfussy too!
Water. Adding a bit of water will help the seasoning blend coat the chickpeas.
For serving. Serve your chickpea tacos using corn tortillas, flour tortillas or use any go-to wrap. We also like to add fresh cilantro, diced red onion, a squeeze of fresh lime juice and a sprinkle of cotija (or feta) cheese. Feel free to add any go-to toppings that you prefer.

How to make chickpea tacos:

Making tacos has never been easier or more satisfying with these savory chickpea tacos! You can have this mouth-watering meal on the table in less than 20 minutes, including prep time! Here’s the straightforward method:

Prep the chickpeas. Drain and rinse the chickpeas, and then dry them off so that most of the excess moisture is gone.
Cook the chickpeas. In a large skillet, heat the oil over medium high heat. Once hot, add in the chickpeas and cook, stirring often, for 10 minutes.
Season the chickpea taco filling. Add in the spices and ¼ cup of water and cook for 2 more minutes, tossing so that the chickpeas get completely covered in the spices. Remove from the heat.
Assemble the tacos. Fill warm tortillas with the chickpea taco filling. Now, add any other preferred toppings. Serve and enjoy!

chickpea tacos with cilantro and feta cheese crumbles on a white serving tray

How to warm tortillas for tacos:

Whether you’re using flour or corn tortillas, you’ll want to warm them up following these instructions. It will help them to fold and hold ingredients without breaking. It will also make them more well-seasoned and the overall dish tastier. Here’s a few ways that you can warm the tortillas:

Microwave method. Wrap a stack of 5 tortillas in a damp paper towel and microwave for 15-30 seconds at a time until warmed through.
Gas stovetop method. Place on a gas stovetop over a medium/low flame — place the tortilla right on the flame on the stovetop and flip after 10-15 seconds.
Other options. Cook in a hot, dry skillet, griddle, cooktop, or grill grates — flip after 10-15 seconds.

Taco toppings:

The options for taco toppings are endless! There is so much flavor and texture in these chickpea tacos, you truly don’t even need extra toppings, but feel free to add whatever you’re craving. Here’s some ideas:

Pico de Gallo
Shredded lettuce
Shredded cheddar or crumbled cotija cheese
Sliced jalapeños
Roasted corn
Red onion
Sliced avocado or guacamole
Sour cream or Greek yogurt
Chopped cilantro
Vegan Salsa Con Queso
Squeeze of lime

Servings suggestions:

Beyond the tacos, it’s nice to have some accompaniments to round out the meal. Here’s some ideas:

Appetizer. Chips and salsa! You’ll also probably want to stir up some fresh guac!
Drinks. Don’t forget the grapefruit marg!
Sides. A simple batch of Mexican rice or cilantro lime rice would pair perfectly with these tacos.
Dessert. Vegan no-bake cookies or cherry crisp are always savory options!

How to store chickpea taco “meat”:

Store any leftover chickpea filling in an airtight container or storage bag in the refrigerator for up to about 4 days.

chickpea tacos with avocado and fresh lime

As usual, PLEASE PLEASE let me know if you end up making this chickpea tacos recipe (or any of my recipes!). Worth keeping when you tag me on Instagram @!