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Bringing you my favorite vegan tacos that are insanely delicious and so easy to make! These Chickpea Tacos are hearty, healthy, and ready in less than 20 minutes. The perfect plant-based, gluten-free lunch or dinner!
In my opinion, you can never go wrong with tacos, whether it’s easy tofu tacos, tempeh tacos or these simple, yet totally satisfying chickpea tacos! Taco night is always my favorite 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 favorite 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 favorite, and I love that these meatless chickpea tacos come together so quick and easy.
Ingredients needed:
Not only do I love these vegan tacos because they’re so quick and easy to whip up and taste incredible, but they contain simple minimal ingredients! Here’s what you’ll need:
- Chickpeas. These might just be my favorite legume. They are so versatile, from hummus to salads, chickpeas are a pretty awesome food! You’ll need 2 cans to make these tacos.
- Olive oil. For cooking the chickpeas.
- Spices. I love the flavorful mix of spices used to season the chickpeas in this recipe. We’re using a tasty blend of cumin, chili powder, salt, black pepper, oregano and paprika. It’s so much tastier than store-bought taco seasoning packets and so easy 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 favorite 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 favorite toppings that you prefer.
How to make chickpea tacos:
Making tacos has never been easier or more delicious with these flavorful chickpea tacos! You can have this mouth-watering meal on the table in less than 20 minutes, including prep time! Here’s the easy 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!
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 flavorful 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 really 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 delicious 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.
As usual, PLEASE PLEASE let me know if you end up making this chickpea tacos recipe (or any of my recipes!). I love when you tag me on Instagram @foodwithfeeling!
More favorite chickpea recipes:
Looking for more flavorful chickpea recipes? Here are a few of my faves!
- Chickpea Puff Pastry Pot Pie
- Instant Pot Chickpeas
- Easy Chickpea Gyro
- Chickpea Sweet Potato Veggie Bowl
- Ranch Chickpea Salad
Chickpea Tacos
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.
Instructions
- Drain and rinse the chickpeas, and then dry them off so that most of the excess moisture is gone.
- In a large skillet, heat the oil over medium high heat. Once hot, add in the chickpeas and cook, stirring often, for 10 minutes.
- 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.
- Serve and enjoy!
Hey Brita! Just made this tonight. It was DELICIOUS! Very easy to make. I did not have 2 cans of chickpeas so used one can of Mexican corn with my one can if chickpeas. I dry sauteed with a little water when things started sticking. It worked very well. The add ins were great as was your Mexican rice! This will be great in the summer when I need a quick, fresh meal without heating up the kitchen! Thank you!