Easy Chickpea Tacos Recipe
These Vegan Chickpea Tacos are the easy, delicious, weeknight meal you’ve been waiting for! They are seasoned with classic taco flavors – minus the mysterious ingredients hiding in pre-packaged blends. Cilantro Lime Slaw and homemade Pico de Gallo add the perfect punch of bright, fresh flavor to create a vegetarian taco that your family will love.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 small tacos 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Mexican/American
- Diet: Vegan
Ingredients
Scale
- 2 tablespoons + 2 teaspoons olive oil, divided
- 2 (15 oz.) cans chickpeas, drained
- 1.5 teaspoon chili powder
- 1.5 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Kosher salt
- fresh cracked pepper
- 8 street taco flour tortillas
Serve with:
- Easy Cilantro Lime Slaw
- vegan sour cream
- vegan Cotija cheese
Instructions
- Dry chickpeas thoroughly on a clean kitchen towel. Be sure to remove as much water as possible so the oil doesn’t splatter when you add them to the pan.
- Heat 2 tablespoons oil in a large pan over medium heat.
- Add chickpeas to the pan and cook, stirring frequently for 10 minutes.
- Add chili powder, cumin, oregano, garlic powder, along with a couple pinches of salt and pepper and the remaining 2 teaspoons of olive oil.
- Toss to coat the chickpeas evenly.
- Then cook for another minute or two until the chickpeas are crispy.
- Serve with flour tortillas, Cilantro Lime Slaw, vegan sour cream, and Cotija.
Equipment
Notes
- Be sure to dry the chickpeas thoroughly before cooking. Any water left on the chickpeas will cause the hot oil to spit and splatter which is no good! Be sure to dry them as much as possible before adding them to the oil.
- You can remove the skin from the chickpeas if you want, but it’s not necessary. Removing the skin will allow the chickpeas to get a bit more crispy, but removing them is a LOT of work and very tedious. And they’ll taste the same either way!
- Spice it up! If you like your vegan chickpea tacos with a bit of kick, add a pinch of cayenne to the spice mixture to increase the heat.
- Store leftovers! If you have leftovers (or if you want to meal prep or make extra) roasted chickpeas will stay good in the fridge for about a week in an airtight container. Give them a quick sauté in oil before serving to bring back their original crispy texture and dinner is ready!
Find it online: https://midwestfoodieblog.com/easy-chickpea-tacos-recipe/
