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Chickpea Tacos Recipe

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3.8 from 2 reviews

These flavorful Chickpea Tacos are a quick and delicious vegetarian meal perfect for any day. Chickpeas sautéed with spices, lime juice, and aromatics are stuffed into warm taco shells and topped with fresh lettuce, tomatoes, onions, and creamy guacamole or avocado. Ready in just 30 minutes, this recipe is ideal for a satisfying and healthy taco night.

Ingredients

Chickpea Filling

  • 1 teaspoon avocado oil (or other neutral-flavored cooking oil)
  • 1/2 medium yellow onion, chopped in even medium pieces
  • 2 cloves garlic, minced
  • 1 can (15 ounces) chickpeas, drained and rinsed (about 1 1/2 cups)
  • 1 tablespoon lime juice
  • 1/4 cup water (plus additional if needed)
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon paprika
  • 1 teaspoon cumin
  • Salt, to taste

Toppings and Assembly

  • 6 taco shells or tortillas
  • 1 cup green leaf lettuce, roughly chopped
  • 1/2 cup chopped tomatoes
  • 1 batch guacamole or sliced avocado
  • 1 tablespoon of reserved chopped onion (from step 2)
  • Optional toppings: cilantro, jalapeño peppers, hot sauce

Instructions

  1. Preheat Oven: Preheat your oven to 365°F (185°C) to warm the taco shells or tortillas later in the recipe.
  2. Sauté Onions and Garlic: In a skillet over medium heat, warm the avocado oil. Set aside one tablespoon of chopped onion for taco topping and finely mince it. Add the remaining onions along with the minced garlic to the skillet. Sauté for about 5 minutes until they become fragrant and translucent.
  3. Cook Chickpea Filling: To the skillet, add the drained chickpeas, lime juice, 1/4 cup water, ancho chili powder, paprika, cumin, and a pinch of salt. Cook the mixture over medium heat for 10 minutes, stirring occasionally. If the chickpeas start to dry out or stick, reduce the heat and add a tablespoon or two of water to deglaze the pan. Lightly mash some chickpeas with a fork to create texture so they stay well inside the tacos. Taste and adjust salt as needed. Remove from heat once heated through.
  4. Warm Taco Shells: Place the taco shells or tortillas on a baking sheet and warm them in the preheated oven for 3-5 minutes until they are heated through and pliable.
  5. Assemble Tacos: Remove the shells or tortillas from the oven. Fill each with a generous spoonful of the chickpea mixture, then top with chopped lettuce, reserved minced onions, tomatoes, and guacamole or sliced avocado. Add any optional toppings like cilantro, jalapeño peppers, or hot sauce according to your preference. Serve immediately and enjoy.

Notes

  • You can substitute taco shells with flour or corn tortillas based on your preference.
  • Adjust the spice level by increasing or reducing the ancho chili powder and paprika.
  • Reserve some chickpeas before cooking if you prefer a chunkier texture and stir them in at the end.
  • For a vegan meal, ensure the taco shells are free from animal products.
  • Adding toppings like fresh cilantro, diced jalapeños, or a drizzle of hot sauce can add an extra burst of flavor.
  • If you prefer a creamier texture, serve with sour cream or a vegan alternative.

Find it online: https://cozyplatter.com/chickpea-tacos-recipe/