Wednesday, September 28, 2022
HomeHealthy EatingFast Chickpea Tacos – A Couple Cooks

Fast Chickpea Tacos – A Couple Cooks

These chickpea tacos are a quick solution to dinner! This crowd pleaser pairs a flavorful filling of garbanzos with guacamole, pico and slaw.

Chickpea tacos

Right here’s a dinner thought for whenever you’re undecided what to cook dinner: Chickpea Tacos! This plant based mostly recipe does heavy lifting with a brief cook dinner time and massive flavors. Garbanzo beans won’t strike you as a taco filling (and truthfully, Alex was a bit cautious right here). However they make a flavorful filling coated in cumin, chili powder, and smoked paprika, punched up with successful of zesty lime. Throw all of it in a tortilla with guacamole and toppings, and this quick weeknight dinner is completed in 20 minutes. PS, it’s plant-based, too!

Components in chickpea tacos

Want dinner concepts for tonight? These chickpea tacos are designed as a workhorse recipe to get fast, nourishing meals on the desk quick. We love recipes like this: easy to whip up and full of huge flavors. (In actual fact, we wrote a complete ebook about it!) These

  • Purple cabbage
  • Carrot
  • Chickpeas
  • Spices: cumin, chili powder, smoked paprika, garlic powder, black pepper, kosher salt
  • Olive oil
  • Lime juice
  • Bitter cream (or cashew cream or omit for vegan)
  • Guacamole
  • Pico de gallo
Chickpea tacos

Making the chickpea filling

The chickpea filling in these tacos is loaded with savory spices to make these legumes sing! It’s doable these tacos might convert people who find themselves chickpea cautious, however this recipe is meant for chickpea lovers (like ourselves!). Listed here are a number of notes on what makes the filling work:

  • The mix of spices is much like a fajita mix. Make certain to seek out smoked paprika: its subtly smoky taste brings a vital nuance.
  • Bitter cream provides crucial richness. The chickpeas style a bit dry with no little extra richness like an ordinary taco filling. For vegan, attempt vegan butter, cashew cream, vegan yogurt or vegan bitter cream as a stand in. You may omit it, nevertheless it evens out the feel.
  • Contemporary lime seals the deal. The trace of citrus takes it up a number of notches.

You will have additional chickpeas left over after consuming these tacos, relying on what number of you add to every taco. Retailer any leftover filling refrigerated for as much as 3 days. The recipe makes 3 cups of filling, which might stretch to eight to 10 tacos.

Guacamole is required

Texture is all the things in terms of a taco. For these chickpea tacos, you want additional gooey, creamy parts to steadiness out the chickpeas. A smear of guacamole on the taco is required right here, earlier than you add the chickpeas.

You may substitute different creamy spreads or sauce (like refried beans), however we expect zingy, creamy guacamole works greatest below these legumes. For fast meals we prefer to buy it, however it’s also possible to attempt our do-it-yourself guacamole.

Chickpea tacos

Sides for chickpea tacos

In terms of fast weeknight meals, usually we skip sides for these chickpeas tacos (they’re fairly filling!). However if you happen to’re on the lookout for one thing easy to serve alongside, listed here are some concepts:

Extra chickpea recipes

These chickpeas tacos are a good way to make use of the mighty garbanzo bean! Listed here are a number of extra chickpea recipes you would possibly get pleasure from:

This chickpea tacos recipe is…

Vegetarian, vegan, plant-based, and dairy-free.


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These chickpea tacos are a quick solution to dinner! This crowd pleaser pairs a flavorful filling of garbanzos with guacamole, pico and slaw.

  • 2 cups shredded purple cabbage
  • 1 carrot
  • 2 15-ounce cans chickpeas
  • 2 teaspoons floor cumin
  • 1 teaspoon every chili powder and smoked paprika (or paprika)
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¾ teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice, divided
  • 1 tablespoon bitter cream (or vegan butter or cashew cream), plus extra for serving if desired
  • Guacamole (required!)
  • Pico de gallo or recent salsa, for serving (bought)
  • Contemporary cilantro, for garnish (non-compulsory)

  1. Make the short slaw: Shred the purple cabbage and shred the carrot. Place them in a bowl with 1 tablespoon lime juice and a pair of pinches of kosher salt.
  2. Cook dinner the chickpeas: Drain and rinse the chickpeas, shaking off as a lot water as doable. Mix spices and salt in a small bowl. In a big skillet, warmth olive oil over medium warmth. Add the chickpeas and spices and sauté, stirring often, till heat and the chickpeas are evenly coated, about 5 minutes. Stir in 1 tablespoon lime juice and the bitter cream and cook dinner 1 extra minute till warmed via and tender.
  3. Heat the tortillas: Heat and char the tortillas by inserting them on an open fuel flame on medium for a number of seconds per facet, flipping with tongs, till they’re barely blackened and heat. (See The right way to Heat Tortillas.)
  4. Assemble the tacos: Add a beneficiant spoonful of guacamole, spoonfuls of chickpeas, slaw, and pico de gallo. If desired, prime with bitter cream (or cashew cream) and/or recent chopped cilantro. Retailer any leftover filling refrigerated for as much as 3 days.
  • Class: Essential dish
  • Technique: Stovetop
  • Delicacies: American
  • Food plan: Vegan


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