Chickpea Tacos
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.
Servings: 3
Calories: 463kcal
Ingredients
- 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
Instructions
- 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!
Video
Notes
*Calories are per serving (per 2 tacos) and are an estimation
*Want to speed up this recipe? Make the roasted chickpeas ahead of time! They're not going to be as crispy as they will be if they're made fresh, but they'll still be delicious.
*Feel free to use the taco toppings of your choice! The ones listed above are simply my suggestions.
Nutrition
Calories: 463kcal | Carbohydrates: 70g | Protein: 17g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 108mg | Potassium: 875mg | Fiber: 19g | Sugar: 9g | Vitamin A: 245IU | Vitamin C: 14mg | Calcium: 128mg | Iron: 5mg