Quick Chickpea Tacos
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These Quick Chickpea Tacos are a weeknight staple! Made with a cilantro jalapeño slaw & super tasty chickpeas!
Taco night doesn’t need to be complex. And these Quick Chickpea Tacos are not only super easy (ready in 25 minutes) they are also delicious! The chickpeas are cooked in a simple mix of veggies & taco seasoning. And you get plenty of flavor and crunch from the slaw – it isn’t your typical slaw. It is mixed with the best homemade cilantro jalapeño sauce. Gives these tacos the perfect kick!
Here’s what you need
Ingredients
- oil – I used avocado oil
- red bell pepper
- red onion
- chickpeas
- taco seasoning
- lime juice
- avocados
- corn tortillas
- vegan yogurt – unsweetened
- vegan mayo
- apple cider vinegar
- cilantro
- jalapeño
- salt
- pre-made slaw
Equipment
- skillet
- blender or food processor
Steps
Step 1: Prep the Chickpeas
The chickpeas are so, so easy to make and only require 6 ingredients!
Heat the oil in a skillet over medium heat. Add the bell pepper & onion and cook down for 3 minutes. Pour in the chickpeas & taco seasoning and mix. Add 1/2 cup of water, bring to a boil, cover, lower the heat and simmer for 10 minutes.
The water will help cook the chickpeas & veggies down and create a sauce with the taco seasoning.
Step 2: Make the Slaw
This slaw is one of my favorite things! You will want to use it for every taco and bowl recipe from now on!
Add the yogurt, mayo, oil, apple cider vinegar, cilantro, jalapeño & salt to a food processor or blender and blend until smooth. Taste and adjust seasonings as needed – I like mine to have extra vinegar so I use the full amount!
Add the pre-cut slaw to a large bowl. Pour over as much of the sauce as you want (reserve the rest for serving), toss and set aside.
Step 3: Assemble & Serve
Now it is time to bring it all together. Heating your tortillas is a must – at least in my house it is. I like to do this over an open flame, but you can also do this in a skillet.
Grab a tortilla and layer on avocado slices, slaw and chickpeas. Drizzle on some of that extra sauce and you are ready to eat!
And if you have any leftovers, you can make them into taco bowls the next day!
Tips & Tricks
You can use as much or as little taco seasoning as you want. I like my chickpeas very seasoned, so I use the full amount.
You likely won’t use all of the sauce for this recipe. You can store the leftovers in an airtight container in the fridge for 3-5 days.
I sprinkled a little vegan parmesan on mine as well, but this is totally not necessary.
Need more recipe inspo? Check these out:
Quick Chickpea Tacos
Ingredients
FOR THE TACOS
- 1 tablespoon oil I used avocado oil
- 1/2 large red bell pepper diced
- 1/2 large red onion diced
- 2 15-ounce cans chickpeas drained & rinsed
- 2-4 tablespoons taco seasoning to taste
- 1/2 lime juiced
- 2 avocados sliced
- 12 corn tortillas
FOR THE SLAW
- 1/4 cup vegan yogurt unsweetened
- 1/3 cup vegan mayo
- 2 tablespoons oil I used avocado oil
- 1-2 tablespoons apple cider vinegar to taste
- 1/2 bunch cilantro
- 1 jalapeño roughly chopped
- 1-2 cloves garlic peeled
- salt to taste
- 4 cups slaw
Instructions
- Heat the oil in a skillet over medium heat. Add the bell pepper & onion and cook down for 3 minutes. Pour in the chickpeas & taco seasoning and mix. Add 1/2 cup of water, bring to a boil, cover, lower the heat and simmer for 10 minutes.
- Meanwhile, add the yogurt, mayo, oil, apple cider vinegar, cilantro, jalapeño, garlic & salt to a food processor or blender and blend until smooth. Taste and adjust seasonings as needed. Add the slaw to a large bowl. Pour over as much of the sauce as you want (reserve the rest for serving), toss and set aside.
- Add the lime juice to the chickpeas, taste and adjust the seasonings as needed.
- Heat the tortillas over an open flame or in a skillet. To assemble, add avocado to each tortilla and top with slaw, chickpeas and a drizzle of the leftover cilantro sauce.
Video
Notes
- You can use as much or as little taco seasoning as you want. I like my chickpeas very seasoned, so I use the full amount.
- You likely won’t use all of the sauce for this recipe. You can store the leftovers in an airtight container in the fridge for 3-5 days.
- I sprinkled a little vegan parmesan on mine as well, but this is totally not necessary.
These tacos were easy to ale and 10/10 for taste. My 10 year old loved them and went back for seconds. A wonderful add to our regular rotation! This recipe is a keeper!
Thanks so much Darla! Love that they were a hit with the whole fam – I hope my son likes these too when he’s a little older. We’re still on purees 😂
These were so tasty! I used 1/2 a jalapeno for the slaw (personal preference for spice level), and the combination of warmed tortillas, chickpeas, and crunchy slaw were awesome. I added this to my list of regular meals; we’ll be having this on repeat!
Thanks so much Alicia!
Delicious and quick. Adding to my regular rotation!
These were delicious and I love how fast it all came together. I definitely overfilled my tortillas making it a bit of a mess to eat but I have no regrets! It’s all so good!
Really delicious and pretty easy to make. Also made some guac and pico de gallo with black beans and Spanish rice for the full experience. Great as tacos, tostada’s and I’m sure much more. Thanks for sharing
So glad you liked these Erica!
These were quick and tasty. Thanks for the recipe!
Thanks so much Sue!
Everything about these tacos is AMAZING!! The slaw complements the chickpea mixture so well!
I used hard taco shells because I’m not a big fan of soft shells.
I will be making these often!
Thank you for the recipe 🙂
Thanks so much Deb! And love the idea of doing hard shells for these…I’ll have to try it!