Chickpea Tacos are simple, flavorful, and sure to please vegans and meat-eaters alike! The chickpeas are crispy and delicious, while the homemade chipotle sauce provides a spicy kick. Celebrate Taco Tuesday or any day of the week with this easy and tasty recipe!
If you're looking for a vegetarian taco filling, then you're going to love these Chickpea Tacos!
Chickpeas are a great vegetarian alternative to meat because they are high in protein and fiber. The tasty legumes are also low in fat and calories, making them a healthy option for those watching their weight.
For this recipe, chickpeas are coated in oil and taco seasoning and roasted in the oven until nice and crisp. Then, you'll make a homemade chipotle sauce made with yogurt, lime, and chipotle peppers.
Why You'll Love This Recipe
Crispy chickpeas make a great vegetarian protein source that is satisfying.
The homemade chipotle sauce is made with 3 ingredients and adds lots of flavor to the chickpea tacos
This recipe comes together quickly which is perfect for Taco Tuesday or a weeknight meal.
These vegetarian tacos can easily be made vegan and gluten-free!
It's totally customizable! Just add your favorite taco toppings.
- Canned Chickpeas - Find canned chickpeas in the international aisle of your grocery store. They must be fully drained and dried before roasting.
- Oil - Adds a coating to the outside of the chickpeas to help them get crispy in the oven.
- Taco Seasoning - Adds a bold taco flavor to the tacos that pair well with the homemade chipotle sauce.
For the chipotle sauce
- Plain Yogurt - Gives the sauce a creamy base with a bit of tart and tangy flavor.
- Chipotle Paste or Adobo Sauce - Gives the sauce a red hue and smoky chipotle flavor.
- Lime Juice - Adds acidity and a pop of refreshing flavor.
Use any taco toppings you like! These are my suggestions:
- Small Tortillas (8)
- Mashed Avocado
- Small tomatoes
- Lime Wedges
- Red Cabbage
- Pickled Jalapenos
Please see the recipe card below for quantities.
Wondering how to make this Chickpea Tacos recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for roasting: Preheat the oven to 430°F/220°C.
Prepare the chickpeas: Drain and rinse the canned chickpeas. Mix the oil and taco seasoning in a bowl, add the chickpeas and stir until all of the chickpeas are coated.
Roast the chickpeas: Spread the chickpeas out on the prepared baking sheet in a single layer. Roast in the oven for 10 mins or until the edges turn golden. Remove and let cool.
Mix the sauce: While the chickpeas are roasting, mix the yogurt, chipotle, and lime juice until fully combined.
Assemble and serve: To serve, warm the tortillas, add the roasted chickpeas, vegetables, and sauce, then sprinkle with a squeeze of lime. Enjoy!
Ensure you drain and dry the chickpeas fully, as this will help them get crispy in the oven.
Chickpeas can cook quickly when roasted in the oven, so keep an eye on them.
The chipotle sauce can be made in advance and stored in the fridge until needed.
Taste the sauce and adjust the seasoning as necessary before adding it to the tacos. To taste, you may want to add more lime juice, salt, or pepper. Add more chipotle paste or adobo sauce to taste if you want a spicier sauce.
Use the chickpeas as a topping for Mexican Chipotle Tortilla Salad Bowls.
Serve with a side of Turmeric Rice for a full dinner.
Add a side of Mini Mexican Street Corn as a fun appetizer or side dish.
It pairs well with a warm bowl of Easy Mexican Bean Soup.
These chickpea tacos can be made vegan by omitting the yogurt in the sauce or using a plant-based yogurt alternative. I like plain coconut-based yogurt or soy yogurt.
Instead of chickpeas, use black beans, lentils, or grilled tofu in these tacos.
Serve the chickpeas on top of greens to make a taco salad, or serve over rice and beans for a Mexican dinner plate with toppings.
If you can't find adobo, use your favorite hot sauce instead of chipotle paste.
Storing: You can store the sauce in an airtight container in the fridge for up to one week. You can store the chickpeas in an airtight container at room temperature for up to two days.
Reheating: To reheat, warm the chickpeas in a dry skillet over medium heat. Warm the tortillas before adding the chickpeas and toppings.
Yes, chickpeas are a good source of plant-based protein and fiber and are both filling and satisfying.
Yes, you can make the sauce and chickpeas ahead of time. Store the sauce in an airtight container in the fridge for up to one week. Store the chickpeas in an airtight container at room temperature for up to two days. Reheat and assemble.
Yes, you can use dried chickpeas that have been soaked and cooked. You will need about two cups of cooked chickpeas for this recipe.
More Chickpea Recipes
- Carrot Top Salad with Chickpeas
- Farro Stew with Chickpeas and Mushrooms
- Coronation Chickpea Sandwich
- Chickpea Curry
- 14 ounce chickpeas canned and drained (400g)
- 1 tablespoon oil
- 1 teaspoon taco seasoning (or more to taste)
For the chipotle sauce
- 3 tablespoon plain yogurt (or vegan yogurt)
- ¼ teaspoon chipotle paste or adobo sauce
- 2 tablespoons lime juice freshly squeezed
- 8 small tortillas
- 1 avocado mashed
- small tomatoes
- wedges of lime
- red cabbage
- pickled jalapenos
- Preheat the oven to 430°F/220°C.
- Drain and rinse the chickpeas. Mix the oil and taco seaoning in a bowl, add the chickpeas and stir to coat.
- Spread the chickpeas out on a baking sheet in a single layer and roast in the oven for 10 mins or until the edges turn golden.
- Meanwhile, mix all the sauce ingredients together.
- To serve, warm the tortillas, then add the roasted chickpeas, vegetables and the sauce, then sprinkle with a squeeze of lime.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.