These 15-Minute Chickpea Tacos are so easy to make! You need just a can of chickpeas and a few spices to make these delicious vegan tacos that the whole family will enjoy.
If you’ve been to the grocery store lately, you’ve probably noticed there are quite a few empty shelves. Because of that, I’ve been focusing on developing recipes using just a few pantry-staple ingredients. These 15-Minute Chickpea Tacos are super easy (and cheap!) to make.
I usually use black or pinto beans when making tacos, but chickpeas are a nice change-up, and they really take on the flavor of the spices without overpowering them.
Why Your Body Will Love These Tacos
- Fiber – I love beans for many reasons, including their fiber content. The fiber in chickpeas helps digestion (including passing healthy bowel movements) and blood sugar regulation. It binds to toxins and carries them out of our system. Fiber also helps us feel full for longer, contributing to weight management.
- Chickpeas are super(food!) – Chickpeas contain saponins, which help fight cancer, and calcium, iron, and other nutrients that contribute to bone health. Chickpeas help the brain and nervous system function properly and contain vitamins A, C, E, folate, and magnesium.
- Eye Health – Avocado is high in the antioxidant lutein, which helps reduce the risk of cataracts and muscular degeneration. Guacamole is so delicious, it’s great to see (pun intended) it’s also good for the body.
Easy Chickpea Tacos Recipe Ingredients
- Chickpeas – I rinsed two cans of chickpeas, drained them, and patted them dry. Home-cooked chickpeas would obviously be great, too!
- Spices – I used cumin, paprika, smoked paprika, chili powder, garlic powder, onion powder, dried oregano, and salt. It was my version of a homemade taco seasoning. You could also use some store-bought taco seasoning if you don’t have those spices on hand.
- Tortillas – I used white corn tortillas that I charred over a gas burner. You can use any kind of tortillas you like. I always lean more toward corn, but flour tortillas would be great, too! Flour tortillas would be great, too!
- Optional Toppings – I topped my tacos with guacamole and homemade pico de Gallo. Other topping ideas include hot sauce, salsa, fresh cilantro, lettuce, tomato, cabbage, jalapeños, cheese, or a squeeze of fresh lime.
How To Make 15-Minute Chickpea Tacos
These delicious tacos couldn’t be easier to make!
- Start by rinsing and draining your chickpeas. I like patting them down with a kitchen towel to remove most of the moisture. Heat a large skillet over medium heat and add a few Tablespoons of olive oil.
- Next, add your chickpeas to the hot oil and let cook until crispy and golden, 5-7 minutes. I like to mix my spices up while the chickpeas are cooking. Add all spices to a small bowl and mix until combined. Pour over the chickpeas and mix until all the chickpeas are coated.
- You may want to add a little extra olive oil at this point if it seems too dry. Then, cook for a few minutes until the spices are nice and browned but not burnt.
- Assemble your tacos: Warm your tortilla and add a few spoonfuls of the chickpea mixture. Top with your favorite taco toppings and enjoy!
Recipe Frequently Asked Questions
- Are these tacos gluten-free? Yes, as long as you use gluten-free tortillas.
- Are these tacos vegan? Yes! If you’re not vegan, you can add cheese as a topping if you like.
- Do I have to use all the spices listed? No, you can use whatever you have on hand or a store-bought taco seasoning if you don’t have all the spices in the ingredient list.
- Can I use a bean other than chickpeas? Yes, you can use any kind of bean you like; I like chickpeas for this recipe because they’re mild in flavor, which allows the taco flavor to really come through.
- How long will the chickpea mixture keep in the refrigerator? I recommend storing it in an airtight container in the refrigerator for up to four days.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Delicious Vegan Taco Recipes?
Vegan Carnitas Tacos with Mushrooms
BBQ Cauliflower and Chickpea Tacos with Creamy Lime Slaw
Buffalo Cauliflower Tacos with Ranch Slaw
Print
15 Minute Chickpea Tacos
- Total Time: 15 minutes
- Yield: 6 Tacos 1x
- Diet: Vegan
Ingredients
Scale
- Olive oil
- 2 (15 oz) cans chickpeas, or you can use homemade
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp granulated garlic
- 1/2 tsp onion powder
- Salt, to taste
- Corn tortillas
- Optional taco toppings: avocado, salsa, hot sauce, jalapeño, cabbage, lettuce, tomato, cheese, etc…
Instructions
- Start by rinsing and draining your chickpeas. I like to pat them down with a kitchen towel to get rid of most of the moisture. Heat a large skillet over medium heat and add a few tablespoons of olive oil.
- Next, add your chickpeas to the hot oil and let cook until crispy and golden, 5-7 minutes. I like to mix my spices up while the chickpeas are cooking. Add all spices to a small bowl and mix until combined. Pour over the chickpea and mix until all chickpeas are coated.
- You may want to add a little extra olive oil at this point if it seems too dry. Then, cook for just a few minutes until spices are nice and browned, but not burnt.
- Assemble your tacos: Warm your tortilla and then add a few spoonfuls of the chickpea mixture. Top with your favorite taco toppings and enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: American
Just made it.. Double just the spices…. Mindblown
Nice!