Easy Chickpea Tacos – Connoisseurus Veg

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These chickpea tacos will be your new favorite weeknight meal! They are loaded with flavor, easy to make and ready in a flash

Chickpea tacos on a plate with lime and cilantro in the background.

Making dinner is often the last thing in the world I want to do at the end of a long day.

It’s not much of a problem when I’m making a new recipe for this side (because we eat it for dinner, obviously!), but the rest of my days are spent writing about and looking at pictures of food. So at the end of the day I’m hungry and don’t have much patience to actually prepare food.

This is where recipes like this come in These chickpea tacos are so easy to make! Prep work is minimal (a diced onion, minced garlic), and the filling cooks in about twenty minutes. And they are delicious!

Chickpea tacos on a plate with lime wedges and halves.

So the next time you’ve got a busy week ahead, make sure you stock up on the ingredients listed below. You can prepare dinner in record time and stop being hangry as soon as possible!

Jump:

Ingredients you will need

  • Canned tomato sauce.
  • Adobo sauce. You can get it from a can of chipotle peppers, which can be found in the international foods aisle at the supermarket.
  • spices. You will need cumin and paprika.
  • Lemonade. Freshly squeezed juice is your best bet for great taco flavor!
  • Salt pepper.
  • Olive oil. You can substitute with any high-heat oil you have on hand. Corn oil, avocado oil, canola oil and coconut oil will all work!
  • onion
  • garlic
  • Canned chickpeas. We are using canned chickpeas to make it easy. If you want to cook your chickpeas from scratch, that’s fine! You will need about 3 ½ cups of cooked chickpeas.
  • Fresh coriander leaves. Skip cilantro if you think it tastes like soap.
  • Tortillas or taco shells. I’m using corn tortillas that I’ve briefly heated in a skillet, but you can also use small flour tortillas or premade crispy taco shells.
  • Shredded cabbage or lettuce. I am using red cabbage. Green works too. If you like lettuce, go for a crisp variety like romaine.
  • toppings. The sky’s the limit here! My tacos have diced avocado, vegan sour cream (Tofutti brand) and extra cilantro. Other options include hot sauce, cashew cream, pico de gallo, guacamole, vegan queso, vegan shredded cheese, salsa, red onion and fresh scallions.

Suggestion: After making these you’ll have some extra adobo sauce and chipotle peppers on hand. Seal them in an airtight container and store in the refrigerator for up to a week or in the freezer for up to 3 months. Then use them in another recipe, like this vegan chipotle mac and cheese or this sweet potato black pepper.

How are they made?

Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!

Spoon taco sauce into glass bowl.
  • First mix the sauce. You’ll want it ready to go when you need it. Stir together the tomato sauce, adobo sauce, spices, lime juice and some salt.
Cook onion and garlic in oil in a pan.
  • Heat oil in a pan and add chopped onion. Sweat the onion for a few minutes, then add the garlic and fry briefly.

Suggestion: Make a double, triple or even quadruple batch of the sauce. Divide the excess and freeze it in single batch portions. Then you’ll have less prep work the next time you make chickpea tacos.

Sauce is being poured into a wok filled with chickpeas.
  • Add chickpeas and sauce to the pan. Move!
Chickpea tacos are cooking in a skillet.
  • Let the mixture simmer for about 10 minutes, until the sauce thickens slightly.
Spoon the chickpea tacos into a skillet with a wooden spoon.
  • Remove the pan from the heat and stir in some chopped fresh coriander leaves. Add more salt if you like, along with some black pepper to taste. Adjust any other spices you like.
Three chickpea tacos and lime on a plate surrounded by fresh cilantro.
  • Stuff your chickpea tacos in a tortilla or shell with some shredded cabbage or lettuce and pile on the toppings.

Remaining and storage

Leftover chickpea taco filling will keep in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for up to 3 months.

Frequently Asked Questions

Are these tacos gluten-free?

Yes, as long as you use corn tortillas or gluten-free soft (flour) tortillas.

Are chickpea tacos spicy?

These tacos have a little kick, which comes entirely from the adobo sauce. If you prefer lighter tacos, leave out the adobo sauce and substitute smoked paprika for sweet paprika. If you like extra spicy tacos, use some extra adobo sauce, add a minced chipotle pepper to the sauce, or add some hot sauce.

More vegan taco recipes

Like this recipe? if so, Stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook , Pinterest or Instagram , or subscribe to my newsletter for more recipes like this!

Arrange three chickpea tacos on a plate with lime wedges.

Easy Chickpea Tacos

These chickpea tacos will be your new favorite weeknight meal! They are loaded with flavor, easy to make and ready in a flash

material

  • ¾
    the cup
    Canned tomato sauce
  • 2
    table spoon
    Adobo sauce
    (Notes 1 and 2)
  • 2
    teaspoon
    cumin
  • 1
    teaspoon
    Paprika
  • 1
    table spoon
    Lemon juice
  • ½
    teaspoon
    salt,
    Plus more flavor
  • 1
    table spoon
    olive oil
  • 1
    small onion,
    to cut
  • 2
    garlic cloves,
    minced meat
  • 2
    (15 oz/400 g) can
    chickpeas,
    drained and rinsed
  • 2
    table spoon
    Finely chopped fresh coriander leaves
  • bell pepper,
    to test
  • 6
    Corn tortillas (Note 3),
    Warm in a pan (Note 4)
  • Shredded cabbage or lettuce
  • Toppings of choice (Note 5)

instructions

  1. In a small bowl, stir together the tomato sauce, adobo sauce, cumin, paprika, lime juice, and ½ teaspoon salt. Set aside.

  2. Coat the bottom of a medium skillet with oil and place over medium heat.

  3. Add onion. Sweat the onion for about 5 minutes, until it becomes soft and translucent, stirring frequently.

  4. Stir in the garlic and cook with the onion for about 1 minute, until very fragrant.

  5. Stir in chickpeas and tomato sauce mixture. Bring the sauce to a boil and cook everything for about 10 minutes, until the sauce thickens a bit.

  6. Remove the pan from the heat and stir in the cilantro. Season with more salt and black pepper to taste if desired. Adjust any other seasonings to taste.

  7. Place some lettuce or cabbage on the bottom of each tortilla, then fill the tortilla with the chickpea taco filling. Top with toppings of choice.

Recipe notes

    1. You can get adobo sauce from cans of chipotle peppers, which are available in the international section of most supermarkets.
    2. Adjust the amount of adobo sauce to taste. Use more for an extra spicy, smoky flavor, less for a milder flavor. You can add a minced chipotle from the can for even more heat.
    3. Small flour tortillas or hard taco shells can be used if preferred.
    4. To heat the tortilla, place it in a hot skillet (with a little oil or oil), for a few minutes on each side, until brown spots begin to form.
    5. Possible toppings include avocado, salsa, guacamole, vegan cheese, vegan sour cream, red onion, scallions and hot sauce.
    6. This recipe makes enough filling for 6 large, full tacos. You can also get 8 small tacos out of it.
    7. Nutritional information does not include toppings.

nutrients

Easy Chickpea Tacos

Amount per serving (1 taco (⅙ of recipe))

calories 265
44 calories from fat

% Daily Value*

thick 4.9 grams8%

0.6 grams of saturated fat3%

Sodium 947 mg39%

potassium 445 mg13%

carbohydrates 48.3 grams16%

8.8 grams of fiber35%

3.7 grams of sugar4%

protein 9.2 grams18%

calcium 83mg8%

iron 3 mg17%

* Percent Daily Value is based on a 2000 calorie diet.



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