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Rachel White

chickpea vegetarian tacos recipe

A flavorful chickpea vegetarian tacos recipe that delivers hearty texture and bold taste with minimal effort. This easy dish is perfect for quick, customizable meals using simple pantry ingredients.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: Mexican
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Chickpea Filling
  • cups chickpeas cooked or canned
  • cup onion chopped
  • cloves garlic minced
  • tbsp olive oil
  • tsp cumin
  • tsp paprika
  • salt
Taco Assembly
  • taco shells soft or hard
  • cup lettuce shredded
  • cup tomatoes diced
  • cup cheese shredded
Optional Toppings
  • cup sour cream
  • tbsp lime juice
  • cup cilantro chopped

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Skillet
  • Spatula
  • Knife
  • Cutting Board

Method
 

  1. Heat olive oil in a skillet over medium heat until warm.
  2. Add onion and cook until soft and slightly golden.
  3. Stir in garlic and spices, cooking briefly until fragrant.
  4. Add chickpeas and mash slightly for a mix of creamy and chunky texture.
  5. Warm taco shells and fill with chickpea mixture and fresh toppings.
  6. Serve immediately with optional toppings for best flavor and texture.

Notes

Mash chickpeas more for smoother filling or leave chunky for texture. Cook longer for crispier edges. Freeze filling separately for convenience. Adjust spices or toppings for variation. Store leftovers refrigerated up to four days and reheat gently.