Vegan Chickpea Tacos Easy (Printable Version)
Chickpeas meet warm tortillas and fresh toppings for vibrant handhelds in under 20 minutes, perfect for quick meals.
# Ingredients:
→ Chickpea Filling
01 -
1 tablespoon (15 ml) avocado oil
02 -
2 cans (425 g each) chickpeas, drained and rinsed
03 -
1 teaspoon ground cumin
04 -
1 teaspoon chili powder
05 -
0.5 teaspoon paprika
06 -
0.5 teaspoon garlic powder
07 -
0.5 teaspoon dried oregano or Italian seasoning
08 -
1 tablespoon soy sauce
09 -
0.5 teaspoon salt, or to taste
10 -
0.25 teaspoon ground black pepper, or to taste
→ For Serving
11 -
1 cup (240 ml) guacamole
12 -
1 cup (170 g) corn, canned or cooked from frozen
13 -
8 small soft tortillas
14 -
0.25 cup (10 g) fresh cilantro, finely chopped
15 -
0.25 cup (60 ml) sour cream or lime crema, optional
16 -
1 lime, cut into wedges
# Steps:
01 -
Heat avocado oil in a large skillet over medium-high heat for 2 minutes until hot. Add chickpeas and cook, stirring frequently, until golden, about 5 minutes.
02 -
Add cumin, chili powder, paprika, garlic powder, oregano, soy sauce, salt, and black pepper. Stir thoroughly and sauté until chickpeas are evenly coated and fragrant, 2–3 minutes. Remove from heat and set aside.
03 -
Heat tortillas in a dry skillet over medium-high heat for 30 seconds per side, or warm according to package instructions. Optionally, toast directly over a gas flame for a few seconds for charred edges.
04 -
Spoon 2–3 tablespoons of chickpea mixture onto each tortilla. Top with corn, guacamole, and cilantro. Add a dollop of sour cream or lime crema and a squeeze of fresh lime juice if desired.
05 -
Serve immediately with extra sour cream, guacamole, or pico de gallo on the side.
# Notes:
01 -
Store components separately in airtight containers and refrigerate; assemble just before serving for best texture.
02 -
For a gluten-free option, use corn tortillas and certified gluten-free soy sauce.
03 -
Customize with additional toppings such as diced onion, tomatoes, salsa, jalapeños, vegan cheese, or shredded lettuce.