Print

20-Minute Chickpea Tacos with Cilantro Pesto and Avocado Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 3 reviews

These 20-Minute Chickpea Tacos are a quick, flavorful, and nutritious vegetarian meal featuring crispy spiced chickpeas, a vibrant cilantro pesto, and perfectly charred corn tortillas. This recipe combines crunchy roasted nuts with fresh herbs and spices to create a delicious plant-based taco experience that comes together fast—perfect for a satisfying weeknight dinner.

Ingredients

Chickpeas and Spices

  • 1 (15-ounce/425g) can of chickpeas, drained
  • 2 teaspoons extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon dried oregano (Mexican oregano if available)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Pinch of cayenne pepper
  • Squeeze of lime juice

Cilantro Pesto

  • ½ cup (70g) roasted cashews (or pistachios or walnuts)
  • 2 ½ cups (36 to 40g) loosely packed cilantro leaves and tender stems (no tough stems)
  • 2 garlic cloves, roughly chopped
  • 1 small jalapeño pepper, roughly chopped
  • 1 medium lemon (or 1 large lime), zested and juiced
  • ¼ teaspoon kosher salt, plus more to taste
  • Freshly cracked black pepper to taste
  • ⅓ cup (75 mL) extra virgin olive oil

To Serve

  • 6 corn tortillas
  • Your favorite store-bought salsa
  • 1 large avocado, diced

Instructions

  1. Roast Nuts: If using raw nuts, spread them on a sheet pan and roast at 350ºF for 7 to 10 minutes, tossing halfway through, until fragrant and lightly browned.
  2. Dry Chickpeas: Transfer drained chickpeas to a clean dish towel or paper towels and gently pat them dry without smashing. This is essential to get them crispy when cooking.
  3. Cook Chickpeas: Heat a large nonstick frying pan over medium-high heat with 2 teaspoons olive oil. Spread the oil with a paper towel for even coverage. Add chickpeas in a single layer and cook undisturbed for 2 to 3 minutes, allowing them to brown. Toss and cook another 3 minutes until golden brown and blistered.
  4. Season Chickpeas: Add salt, dried oregano, smoked paprika, garlic powder, and cayenne pepper to the pan. Toss well to coat and cook an additional 2 to 4 minutes to blend flavors. Remove from heat and squeeze fresh lime juice over the chickpeas.
  5. Make Cilantro Pesto: In a food processor, blitz roasted nuts until finely chopped. Add cilantro, garlic, jalapeño, lemon or lime zest, 2 tablespoons juice, ¼ teaspoon salt, and black pepper. Blend until a paste forms, scraping down sides as needed. With the motor running, slowly stream in olive oil until emulsified. Add 1 to 2 tablespoons of water to adjust consistency if needed. Taste and adjust lemon juice or salt as desired.
  6. Char Tortillas: For gas stoves, hold tortillas over medium-low open flame with tongs for 10 to 20 seconds per side until charred in spots. Alternatively, heat a cast iron skillet over medium-high heat and warm tortillas 15 to 30 seconds per side until charred. Stack and wrap in a clean kitchen towel to stay warm.
  7. Assemble Tacos: Spread a spoonful of cilantro pesto on each warmed tortilla. Add a generous handful of spiced chickpeas, top with diced avocado and your favorite salsa. Serve immediately.

Notes

  • Use Mexican oregano if possible for a more authentic flavor in the chickpea seasoning.
  • Drying chickpeas thoroughly before cooking is essential for crispiness.
  • Adjust jalapeño quantity for desired heat level in the pesto.
  • Roasting nuts enhances their flavor but you can use pre-roasted nuts to save time.
  • Char tortillas for authentic flavor, but warming in a skillet is a good alternative.
  • This recipe is easily doubled or tripled for more servings.

Find it online: https://glowcooks.com/20-minute-chickpea-tacos-with-cilantro-pesto-and-avocado-recipe/