Easy Chickpea Tacos

Close up of three Chickpea Tacos on a plate with lime slices.

5 from 6 votes

My easy chickpea tacos are the vegan weeknight dinner that dreams are made of! Smoky, saucy chickpeas are piled into warm tortillas for a meal that’s simple, satisfying, and endlessly customizable with your favorite taco toppings. Ready in about 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Entree

Cuisine: American, Mexican

Servings: tacos

Calories: 265kcal

Author: Alissa Saenz

Ingredients

¾ cup canned tomato sauce
2 tablespoons adobo sauce (Notes 1 and 2)
2 teaspoons ground cumin
1 teaspoon paprika
1 tablespoon lime juice
½ teaspoon salt, plus more to taste
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
2 (15 ounce/400 gram) cans chickpeas, drained and rinsed
2 tablespoons finely chopped fresh cilantro
Black pepper, to taste
6 corn tortillas (Note 3), warmed in a skillet (Note 4)
Shredded cabbage or lettuce
Toppings of choice (Note 5)

US Customary - Metric

Instructions

Stir the tomato sauce, adobo sauce, cumin, paprika, lime juice and ½ teaspoon of salt together in a small bowl. Set aside.
Coat the bottom of a medium skillet with the oil and place it over medium heat. Add the onion. Sweat the onion for about 5 minutes, until it becomes soft and translucent, stirring frequently. Stir in the garlic and cook it with the onion for about 1 minute, until very fragrant.
Stir in the chickpeas and tomato sauce mixture. Bring the sauce to a simmer and cook everything for about 10 minutes, until the sauce thickens up a bit.
Remove the skillet from heat and stir in the cilantro. Season the filling with more salt if desired, and black pepper to taste. Adjust any other seasonings to taste.
Place a bit of lettuce or cabbage into the bottom of each tortilla, then fill the tortilla with the chickpea taco filling. Top with toppings of choice.
Serve.

Notes

1. You can get adobo sauce from a can of chipotle peppers, available in the international section of most supermarkets.
2. Adjust the amount of adobo sauce to taste. Use more for extra spicy, smoky flavor, less for milder flavor. You can also add a minced chipotle from the can for even more heat.
3. Small flour tortillas or hard taco shells can be used if preferred.
4. To warm a tortilla, simply place it in a hot skillet (unoiled or oiled for a little crispiness), for a few minutes on each side, until brown spots begin to form.
5. Potential toppings include avocado, salsa, guacamole, vegan cheese, vegan sour cream, red onion, scallions and hot sauce.
6. This recipe makes enough filling for 6 big, full tacos. You could also get 8 smaller tacos out of it.
7. Nutrition information does not include toppings.

Nutrition