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Vegan Chickpea Tacos Recipe

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4.2 from 15 reviews

These Vegan Chickpea Tacos are a vibrant and flavorful plant-based meal that's quick and easy to prepare. Featuring spiced chickpeas sautéed to golden perfection, topped with creamy guacamole, sweet corn, fresh cilantro, and optional sour cream or lime crema, these tacos bring a perfect balance of smoky, tangy, and fresh flavors. Ready in just 20 minutes, this recipe serves 8 and is ideal for a satisfying weeknight dinner or casual gathering.

Ingredients

Chickpea Filling

  • 1 tablespoon avocado oil
  • 2 (15 ounce) cans chickpeas, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano (or Italian seasoning)
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)

Assembly and Garnishes

  • 1 cup guacamole
  • 1 cup corn, canned or cooked from frozen
  • 8 small soft tortillas
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup sour cream or lime crema (optional)
  • 1 lime, wedged

Instructions

  1. Heat the oil: Warm 1 tablespoon of avocado oil in a large skillet over medium-high heat for about 2 minutes until the oil is hot and sizzling.
  2. Cook the chickpeas: Add the drained and rinsed chickpeas to the skillet. Stir them well to ensure even cooking. Cook, stirring occasionally, until the chickpeas turn golden brown, about 5 minutes.
  3. Add seasonings: Sprinkle in the ground cumin, chili powder, paprika, garlic powder, dried oregano, soy sauce, salt, and black pepper over the chickpeas. Stir thoroughly to evenly coat and sauté for another 2-3 minutes to meld the flavors. Remove the skillet from heat and set aside.
  4. Prepare tortillas: Warm the soft tortillas by following their package instructions, or heat them individually in an ungreased skillet over medium-high heat for 30 seconds on each side. Alternatively, hold the tortillas directly over a gas burner for a few seconds on each edge to add char marks and enhance flavor.
  5. Assemble the tacos: Lay each warmed tortilla flat and spoon 2-3 tablespoons of the spiced chickpea filling onto the center. Top with a generous spoonful of corn, a dollop of guacamole, and sprinkle freshly chopped cilantro on top. Add sour cream or lime crema if desired, and finish with a squeeze of fresh lime juice for a zesty kick.

Notes

  • You can substitute the soy sauce with tamari or coconut aminos for a gluten-free option.
  • Use fresh or frozen corn; if frozen, thaw and drain excess water before using.
  • For extra heat, add a pinch of cayenne pepper or chopped jalapeños to the chickpea filling.
  • Soft corn tortillas can be used instead of flour tortillas for a gluten-free alternative.
  • The sour cream or lime crema topping is optional and can be omitted for a fully vegan version by using vegan sour cream or skipping altogether.

Find it online: https://glowcooks.com/vegan-chickpea-tacos-recipe/