Easy Chickpea Tacos

Craving tacos but you only have canned garbanzo beans at home? These chickpea tacos are calling your name. This taco recipe is not only incredibly easy, but it’s so delicious, you won’t be missing meat at all. Plus, it uses ingredients you probably already have in your pantry and comes together in just 20 minutes. So, ditch the takeout menu and let’s get cooking!

Why You’ll Love These Chickpea Tacos

• Flavor Explosion: They’re ridiculously tasty! We’re talking serious flavor here.
• Lightning Fast: This recipe is perfect for busy weeknights. Dinner is on the table in a flash.
• Budget-Friendly: You won’t break the bank making these. The ingredients are simple and affordable.
• Healthy and Happy: Packed with protein, fiber, and vitamins, these tacos are good for you and your taste buds.

What You’ll Need to Make These Amazing Tacos

Here’s the lowdown on the ingredients:

• Chickpeas: Canned chickpeas are your best friend here. Rinse them off and they’re ready to go. They’re a fantastic source of protein, fiber, minerals, and vitamins.
• Veggies: We’re using a colorful mix of bell pepper, kale, onion, and garlic. These add flavor, texture, and a boost of nutrients. Feel free to get creative and swap in your favorites!
• Tomato Paste: This adds a rich tomato flavor and a healthy dose of lycopene, an antioxidant that’s great for your skin and may even help protect against certain cancers.
• Spices: A blend of crushed red pepper, cumin, and oregano.

How To Make Chickpea Tacos

Alright, let’s turn these ingredients into delicious tacos!

• Heat a little oil in a pan and sauté the chopped onion and bell pepper with the spices for a minute or two, until fragrant.
• Toss in the rinsed chickpeas and cook for another two minutes.
• Stir in the tomato paste with a splash of water, and season with salt and pepper to taste.
• Add the chopped kale and olives and stir them in, then cover the pan and cook for one minute.
• Lastly for the filling, remove the lid and cook for another four minutes over medium-high heat, allowing the flavors to meld and the kale to wilt.

• While the filling simmers, arrange your taco shells in a baking pan lined with parchment paper. Preheat your oven to 350°F (180°C).
• Once the filling is ready, spoon it into the taco shells and top with some grated cheddar or mozzarella cheese (or your favorite cheese alternative).
• Bake the tacos for five minutes, or until the cheese has melted.
• Last, but not least: top your tacos with avocado, pickled jalapenos, onions, and tomatoes. You can get creative with your toppings, I kept it basic!

Storing Leftovers (If There Are Any!)

Made too many tacos? Store leftovers in an airtight container in the fridge for a few days. You can also meal prep the filling and assemble the tacos just before serving.

Taco Customization: Make Them Your Own!

• Make them vegan: Skip the cheese or use a vegan cheese alternative or no cheese at all.
• Other topping options: pitted sliced olives, your favorite salsa, or a dollop of sour cream (or vegan sour cream) are all fantastic topping options.
• More veggies: Add even more veggies to the filling, like zucchini, spinach, or mushrooms.
• Salad: Serve your tacos with a fresh salad for a complete and healthy meal.
• Don’t have chickpeas? Black beans or kidney beans work just as well!

More Easy Chickpea Recipes:

So there you have it – a delicious, easy, and healthy chickpea taco recipe that’s perfect for any occasion. Give it a try and if you have more chickpeas to use up, try some of these:

• Easy Asparagus Salad
• 20-Minute Chickpea Soup
• Avocado Chickpea Wraps

Easy Chickpea Tacos

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

These chickpea tacos are incredibly easy to make, quick and so delicious. To make this taco recipe you'll need 20 minutes and pantry ingredients.

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Ingredients

• 2 cups cooked chickpeas (canned)
• 1 tbsp crushed red pepper
• 1 tsp cumin
• 1 tsp dried oregano
• 1 small onion, thinly chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 2 cups kale or spinach, chopped
• 3 tbsp tomato paste
• 1 tbsp chopped olives
• 2-3 tbsp water
• 1 tsp olive oil
• 4 slices mozzarella or cheddar cheese
• salt and pepper to taste
• 12 small taco shells

toppings (whatever you want)

Toggle ingredient group

• avocado
• tomatoes
• pickled jalapenos

Instructions

1. Heat a little olive oil in a pan and sauté the chopped onion and bell pepper with the spices for a minute or two, until fragrant.
2. Toss in the rinsed chickpeas and cook for another two minutes.
3. Stir in the tomato paste with a splash of water, and season with salt and pepper to taste.
4. Add the chopped kale and olives and stir them in, then cover the pan and cook for one minute.
5. Lastly for the filling, remove the lid and cook for another four minutes over medium-high heat, allowing the flavors to meld and the kale to wilt.
6. While the filling simmers, arrange your taco shells in a baking pan lined with parchment paper. Preheat your oven to 350°F (180°C).
7. Once the filling is ready, spoon it into the taco shells and top with some cheddar or mozzarella cheese (or your favorite cheese alternative).
8. Bake the tacos for five minutes, or until the cheese has melted.
9. Last, but not least: top your tacos with avocado, pickled jalapenos, onions, and tomatoes. You can get creative with your toppings!

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 514Total Fat 22gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 11gCholesterol 29mgSodium 505mgCarbohydrates 62gFiber 13gSugar 9gProtein 22g