When it comes to vegetarian tacos, these vegan chickpea tacos are some of the best. They are delicious, filling, and so easy to make. In addition to classic taco spices like paprika, chili, and cumin, the chickpeas in these vegan tacos are seasoned with extra spices for added flavor. Topped with fresh guacamole, corn, cilantro, and lime juice, these tacos will impress everyone at the table—whether they’re vegan, vegetarian, gluten-free, dairy-free, or meat-eaters.
Why You’ll Love Vegan Chickpea Tacos
- Chickpeas are delicious and nutritious. Chickpeas (also known as garbanzo beans) offer lots of protein, which makes them the perfect vegan substitute for meat in many dishes. They offer a savory but neutral taste that’s great for absorbing flavours easily in so many meals. Season them with taco spices and you have yourself some epic chickpeas.
- It’s specialty-diet friendly. These days, we all know at least one person with special restrictions when it comes to meals. Vegan chickpea tacos are safe for anyone who doesn’t eat meat, dairy, eggs, or gluten (when you use corn tortillas). And non-vegans will love them, too!
- Chickpea tacos are a super quick meal. Cooking up canned chickpeas takes less than 10 minutes, so this meal comes together fast! This recipe is easy enough for anyone to make, and you don’t need to worry about over- or under-cooking your chickpeas.
- Perfect for a fiesta. These tacos are perfect for a Mexican fiesta like Cinco de Mayo. Packed with protein and flavor, this simple twist on a classic recipe is one you can make again and again, any time of the year.
Ingredients and Substitutions
To make these delicious and easy vegan chickpea tacos, you will need the following ingredients:
- avocado oil - or any vegetable oil for sautéing the chickpeas.
- chickpeas - I used 2 cans of drained and rinsed chickpeas. You can also use about 3 cups of cooked chickpeas.
- seasonings - ground cumin, chili powder, paprika, garlic powder, dried oregano (or Italian seasoning), soy sauce, salt and pepper.
- small tortillas - you can use any kind of tortillas -- try flour tortillas, corn tortillas, or any other kind of tortillas you would like. I used a gluten-free cauliflower tortillas that I found at my local grocery store.
- guacamole
- corn - used canned or frozen corn that has been boiled in water and drained.fresh cilantro
- sour cream or lime crema - this is optional but recommend. It adds flavour and texture to these tacos.
- lime - to squeeze some fresh lime juice on top.
You can spice things up even more by adding other extras to your tacos. Try:
- fresh onion
- diced tomatoes or pico de gallo
- salsa
- jalapeños
- cheddar cheese
- shredded lettuce or cabbage
You will also need measuring cups and spoons and a skillet (I used my shallow saucepan).
How to Make the Best Vegan Chickpea Tacos
- Make the chickpea filling. Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add chickpeas and stir well to cook evenly until golden, about 5 minutes.
- Add seasoning. Stir in all seasoning including cumin, chili powder, paprika, garlic powder, oregano, soy sauce, salt and pepper. Stir and sauté until evenly coated, about 2-3 minutes. Remove from heat and set aside.
- Heat the tortillas. Heat the soft flour tortillas according to the package instructions, or heat in an ungreased skillet over medium-high heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.
- Assemble the tacos. Add 2-3 tablespoons chickpeas on each tortilla and top with corn, guacamole and cilantro. Add a dollop of sour cream or lime crema, and squeeze of lime juice, if desired.
Tips for Making Vegan Tacos
- How to serve: Serve these chickpea tacos with a side of extra sour cream, guacamole, or pico de gallo chunky salsa.
- How to store: Although you can store these tacos after you’ve assembled them, you might be looking at a soggy tortilla. You’ll get the best results by keeping everything refrigerated in separate containers. Eat within four days.
- Make it gluten-free: You can make these vegan chickpea tacos safe for anyone with gluten sensitivity. Just choose corn tortillas instead of flour and use a gluten-free soy sauce.
More Chickpea Recipes
- Mediterranean Chickpea Wedge Salad
- Roasted Red Pepper Hummus
- Vegetarian Chickpea Meatballs
- Classic Hummus
- Pumpkin Chickpea Coconut Curry
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Vegan Chickpea Tacos
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 tacos 1x
- Diet: Vegan
Description
When it comes to vegetarian tacos, these vegan chickpea tacos are some of the best. They are delicious, filling, easy to make, and loved by all.
Ingredients
- 1 tablespoon avocado oil
- 2 (15 oz.) cans chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano (or Italian seasoning)
- 1 tablespoon soy sauce
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
For serving:
- 1 cup guacamole
- 1 cup corn, canned or cooked from frozen
- 8 small soft tortillas
- ¼ cup fresh cilantro, finely chopped
- ¼ cup sour cream or lime crema (optional)
- 1 lime, wedged
Instructions
Make the chickpea filling:
- Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add chickpeas and stir well to cook evenly until golden, about 5 minutes.
- Add all seasoning including cumin, chili powder, paprika, garlic powder, oregano, soy sauce, salt and pepper. Stir and sauté until evenly coated, about 2-3 minutes. Remove from heat and set aside.
Assemble the tacos:
- Heat the soft flour tortillas according to the package instructions, or heat in an ungreased skillet over medium-high heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges
- Add 2-3 tablespoons chickpeas on each tortilla and top with corn, guacamole and cilantro. Add a dollop of sour cream or lime crema, and squeeze of lime juice, if desired.
Notes
How to serve: Serve these chickpea tacos with a side of extra sour cream, guacamole, or pico de gallo chunky salsa.
How to store: Although you can store these tacos after you’ve assembled them, you might be looking at a soggy tortilla. You’ll get the best results by keeping everything refrigerated in separate containers. Eat within four days.
Make it gluten-free: You can make these vegan chickpea tacos safe for anyone with gluten sensitivity. Just choose corn tortillas instead of flour and use a gluten-free soy sauce.
Other toppings: onion, diced tomatoes or pico de gallo, salsa, jalapeños, cheddar cheese, and shredded lettuce or cabbage.
- Category: Tacos
- Method: Stovetop
- Cuisine: Mexican
Keywords: vegan chickpea tacos, vegetarian chickpea tacos, how to make vegan tacos, easy vegan tacos, chickpea tacos, tacos with chickpeas
