Chickpea Tacos
Ingredients
- 2 cred cabbage
- 1carrot
- 215-ounce cans chickpeas
- 2 tspground cumin
- 1 tspeach chili powder and smoked paprika
- 1 tspgarlic powder
- ½ tspblack pepper
- ¾ tspkosher salt
- 2 tbspolive oil
- 2 tbsplime juice
divided
- 1 tbspsour cream
plus more for serving if desired
- Tortillas
- Guacamole
required!
- Pico de gallo or fresh salsa
for serving, purchased
- Fresh cilantro
for garnish
Directions
- 1
Shred the red cabbage and shred the carrot. Place them in a bowl with 1 tablespoon lime juice and 2 pinches of kosher salt.
- 2
Drain and rinse the chickpeas, shaking off as much water as possible. Combine spices and salt in a small bowl. In a large skillet, heat olive oil over medium heat. Add the chickpeas and spices and sauté, stirring frequently, until warm and the chickpeas are evenly coated, about 5 minutes. Stir in 1 tablespoon lime juice and the sour cream, and cook 1 more minute until warmed through and tender.
- 3
Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
- 4
Add a generous spoonful of guacamole, spoonfuls of chickpeas, slaw, and pico de gallo. If desired, top with sour cream (or cashew cream) and/or fresh chopped cilantro. Store any leftover filling refrigerated for up to 3 days.
Chickpea Tacos
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Looking for a quick, flavorful weeknight meal that's packed with plant-based protein? These Chickpea Tacos are your answer, delivering satisfying texture and vibrant spices in every bite.
This recipe shines by transforming humble chickpeas into a hearty, spice-infused taco filling that's ready in a flash. The blend of ground cumin, chili powder, and smoked paprika creates a deeply savory profile, proving that meatless meals can be just as exciting and incredibly delicious.
Prepare for a delightful combination of textures: the tender, spice-coated chickpeas mingle with crisp, fresh shredded red cabbage and the subtle crunch of grated carrot. Each taco bursts with a lively flavor, brightened by a generous squeeze of fresh lime juice and rich, creamy guacamole. The optional dollop of sour cream adds an extra layer of cooling richness, perfectly balancing the warm spices. It's a fresh, vibrant, and incredibly satisfying meal that tastes indulgent yet feels wonderfully light.
These chickpea tacos are wonderfully versatile. For a dairy-free option, you can swap the sour cream for vegan butter or cashew cream. You can also vary the vegetables by adding finely diced bell peppers or corn to the fresh slaw alongside the red cabbage and carrot for extra crunch and color. Feel free to adjust the spice levels of the chickpea mixture to your preference.
Serve these vibrant tacos for a casual weeknight dinner or a fun gathering with friends. They pair perfectly with a side of pico de gallo or your favorite fresh salsa, ensuring every bite is bursting with flavor.