These vegan Chickpea Tacos are almost TOO easy to put together. Featuring roasted chickpeas, spicy avocado sauce, and fresh veggies, make them for a quick and protein-packed dinner during Meatless Monday, Taco Tuesday, and more.
Taco Tuesday is a wonderful excuse to try new and fun proteins, sauces, and condiments on a weekly basis. You can be creative and stuff tortillas with vegan-friendly walnut taco meat or add a fresh spin with pineapple salsa on top. Or, when you want to keep things quick and simple, stick to these Chickpea Tacos.
They’re an easy vegan taco made with roasted chickpeas and vibrant toppings. Every bite is elevated with spicy avocado dressing, avocado, pickled red onion, and cabbage slaw on top, but you’re welcome to change these up. The options are practically endless!
- They’re quick, easy, and great for weeknights. Use them to spruce up any Meatless Monday and Taco Tuesday!
- The tacos are naturally vegan, vegetarian, gluten free (when made with corn tortillas), dairy free, and egg free.
- Change up the toppings any way you like. Pile on guacamole salsa, vegan shredded cheese, jalapenos, and so much more.
Chickpeas - You can use canned chickpeas or cooked dried chickpeas (if you have extra time). The beans will be roasted in the oven until crisp and used as the main protein and fiber-packed taco topping. Roasting chickpeas at home is easy or you can save time with store-bought.
Taco seasoning - Any storebought taco seasoning packet will do.
Taco shells - Preferably corn tortillas to keep this recipe gluten free, but flour tortillas will also work.
Toppings - I topped these tacos with a crunchy coleslaw mix (or shredded lettuce), pickled red onion, cilantro, avocado, and spicy avocado dressing. Feel free to add even more or use the suggestions I included below.
Step 1: Season the chickpeas. Dry the rinsed chickpeas well with paper towels before transferring them to a bowl. Sprinkle taco seasoning over top and stir to coat.
Step 2: Roast the chickpeas. Spread the seasoned chickpeas in an even layer on a baking sheet. Roast in the oven until golden brown and crispy, stirring halfway.
Step 3: Prep the taco toppings. Meanwhile, prep the rest of your vegan taco fillings: pickle the red onion, chop the cilantro, and make the spicy avocado dressing. Warm the tortillas in the oven, microwave, or on the stove.
Step 4: Assemble. To assemble, pile the crispy roasted chickpeas and taco toppings into the warm tortillas. Enjoy!
Tips and FAQs
- Chickpeas don’t tend to stick when they’re roasted on a baking sheet. If you’re worried, simply line the baking sheet with parchment paper first.
- Turn up the heat and add a pinch of cayenne to make spicy chickpea tacos.
- Roasted chickpeas stay crisp and delicious for about 4 days when stored at room temperature. Feel free to double the amount so you have extras whenever you’re craving a quick snack or more tacos.
- More taco topping ideas: Freshly squeezed lime juice, guacamole, sliced radishes, diced or pickled jalapenos, red salsa, pico de gallo, salsa verde, pineapple salsa, diced tomato, dairy free sour cream, vegan shredded cheese, or chipotle aioli.
Why are my corn tortillas falling apart?
Room temperature corn tortillas tend to fall apart, which is why I recommend warming them before assembly. There are a few different ways to warm them up:
- Gas burner - Set the burner on a gas stove to medium heat. Use tongs to place one tortilla at a time directly onto the burner. Toast for 15 seconds, flip with tongs, and toast the other side.
- Oven - Wrap a stack of tortillas in aluminum foil and heat them in a 350°F oven for about 10 minutes.
- Microwave - Wrap a stack of tortillas in damp paper towels or a kitchen towel, then place on a microwave-safe plate and warm for 45 seconds to 1 minute.
What goes well with chickpea tacos?
These chickpeas tacos are a meal on their own, but feel free to serve them with simple Mexican-inspired vegan sides like cilantro lime brown rice, tortilla soup, or Spanish rice.
What can I substitute for chickpeas in vegan tacos?
If you’re not a fan of chickpeas, swap them for taco seasoned black beans, pinto beans, or corn. Alternatively, season diced potatoes, cauliflower, zucchini, or squash and roast them in the oven until tender.
Room temperature: If you end up with leftover roasted chickpeas, store them in an airtight container at room temperature.
Refrigerator: Any leftover toppings should be kept in the fridge in separate airtight containers.
More vegan taco recipes
If you make this recipe, be sure to leave a comment and star rating below. Thanks!
- 15 oz. chickpeas drained and rinsed
- 1 tablespoon taco seasoning
for the tacos:
- 6 corn tortillas
- ½ cup coleslaw
- ¼ cup pickled red onion
- 2 tablespoon cilantro
- 1 avocado
- ¼ cup spicy avocado dressing
- Preheat oven to 450°. Line a large baking sheet with parchment paper.
- Pat the chickpeas dry as best you can (I normally use a few paper towels to do this), then pour them into a bowl. Add the taco seasoning and stir to combine, then pour them out onto the baking sheet.
- Roast the chickpeas for 25 minutes, shaking the pan halfway through.
- While the chickpeas are roasting, prepare the tacos: pickle the red onion, chop the cilantro and/or make the spicy avocado dressing if using.
- Warm the tortillas in the microwave or directly over your gas stove (this is what I did).
- Once the chickpeas are nice and crispy, add them to the tortillas, along with your toppings of choice. Enjoy!
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