Chickpea Tacos

Who says you need meat for the best-tasting tacos? These tasty chickpea tacos feature crispy chickpeas, creamy avocado and plenty of spice, making them a fantastic meatless option for taco night. Baking chickpeas (aka garbanzo beans) with oil and seasonings makes them crispy and deeply savory, a perfect contrast to warm corn tortillas and cool taco toppings. Speaking of toppings, go wild: Think corn, shredded cabbage, salsa, hot sauce or cheese. Bookmark this chickpea taco recipe for a quick and easy vegetarian dinner.

Chickpea Taco Ingredients

• Canola oil: Canola oil helps a spice mix stick to the chickpeas. You can use any kind of neutral-flavored oil you like.
• Spices: Create an easy homemade mix of chili powder, ground cumin, smoked paprika, garlic powder, salt and cayenne pepper.
• Garbanzo beans (aka chickpeas): Canned chickpeas are a super-versatile and healthy protein. Rinse them well and then pat dry so the spices and oil adhere well.
• Corn tortillas: Corn tortillas have a warm, grainy flavor. Heat them gently in the microwave or low oven so they’ll be flexible and won’t tear. Or, use small flour tortillas if that’s what you prefer.
• Avocado: Creamy avocados cool down the spicy chickpeas (and add protein, healthy omega fats and flavor). To ripen avocados quickly, store them with other fruits, like apples or bananas, in a paper bag.
• Cilantro leaves: You can’t beat the fresh flavor of cilantro on a taco (unless you hate cilantro). Leave the leaves whole or give them a quick chop before serving.
• Lime: A squeeze of fresh lime juice adds acid that brightens the filling.
• Pico de gallo: Any pico de gallo—fresh tomatoes, onions, cilantro and jalapenos—will do here.

Directions

Step 1: Season the chickpeas

Preheat the oven to 425°F. Whisk together the chili powder, ground cumin, smoked paprika, garlic powder, salt and cayenne pepper, then stir in the canola oil.

Add the chickpeas, tossing to coat.

Step 2: Bake the chickpeas

Spread the chickpeas across a foil-lined 15x10x1-inch baking pan. Bake, stirring occasionally, until the outsides are crisp and insides are tender, 18 to 20 minutes.

Step 3: Fill the taco shells

Spread the mashed avocado onto the centers of eight tortillas.

Top each with 1/4 cup roasted chickpeas. Add fresh cilantro and a squeeze of lime.

If desired, serve with pico de gallo and additional lime wedges.

Chickpea Taco Variations

• Play with the seasonings: The best part of a homemade spice mix is that you can adjust it to suit your tastes. You can boost or reduce the spice by tweaking the cayenne pepper or adding red pepper flakes. Swap in onion powder for the garlic, or add a pinch of oregano or a coriander shake. Alternatively, use a good store-bought taco mix.
• Pile on toppings: The basic recipe keeps things simple, but chickpeas are a versatile protein you can build up with almost anything you like. Try pickled onions, tomatoes, shredded lettuce or cabbage, mangos, your favorite salsa, spicy potatoes, corn, sour cream and/or hot sauce.
• Change the beans: Black beans are a delicious alternative legume. However, they don’t crisp up like chickpeas, so simply toss them in spices, heat them in a skillet until hot and fill the tacos, similar to these amped up black bean tacos.

How to Store Chickpea Tacos

Store all the components of the chickpea tacos recipe separately. Stash leftover baked chickpeas, sliced or mashed avocados, cilantro and pico de gallo in separate airtight containers in the fridge. Wrap up the corn tortillas in foil and store them at room temperature or in the fridge.

How long do chickpea tacos last?

Leftover spicy chickpeas last up to five days in the fridge (they’ll get a bit less crispy as they sit, but you can re-crisp them when you reheat). Sliced or mashed avocados will keep only for a day or so; if the avocado becomes brown, it’s still safe to eat. Corn tortillas will keep for up to three days at room temperature or up to three weeks in the fridge. Cilantro should last several days before wilting.

How do you reheat the filling for chickpea tacos?

Reheat the chickpeas in a cast-iron skillet on the stovetop or in the oven until hot and crispy. Heat the corn tortillas in the microwave, covered with a damp paper towel.

Chickpea Taco Tips

How else can you cook the chickpeas?

Don’t want to preheat the oven? You can make the chickpeas in a skillet instead. Toss them in oil and spice, then warm them in a cast-iron skillet over medium-high heat. Cook the chickpeas without stirring for the first several minutes to allow them to crisp up. Toss for a few minutes until heated through, then fill the tacos.

What else can you serve with chickpea tacos?

Any side dish for Mexican food goes well with this chickpea taco recipe. Go classic and simple with guacamole, cilantro-lime rice and Instant Pot black beans. Or, go the extra mile and make a Mexican street corn bake or creamy, spicy coleslaw.