15-Minute Chickpea Tacos
User Reviews
4.9
60 reviews
Excellent
-
Prep Time
8 mins
-
Cook Time
8 mins
-
Total Time
15 mins
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Servings
4 tacos
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Calories
507 kcal
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Course
Main Course, Lunch
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Cuisine
Mexican
15-Minute Chickpea Tacos
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Made with crispy chickpeas and a creamy cilantro yogurt sauce, these chickpea tacos are the perfect quick vegetarian dinner. These tacos are a go-to recipe for me when I need a quick and delicious dinner - they come together in about 15 minutes and are so filling!
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Ingredients
Cilantro Sauce*
- 1 cup cilantro thick stems removed
- ½ cup PLAIN yogurt can use dairy-free, 120 g
- ¼ cup red wine vinegar 60 mL
- ¼ cup extra virgin olive oil 60 mL
- 2 tsp mustard
- 2 clove garlic
- ½ tsp each smoked paprika, cumin, black pepper
Chickpea Tacos
- 2 oz cans chickpeas drained and patted dry, 425 g cans
- 1 Tbsp oil 15 mL
- 1 tsp each salt, oregano, garlic powder, onion powder, cumin, smoked paprika
- To serve: tortillas (4 large or 8 mini), diced white onion, cilantro, lime
Instructions
- Sauce: Blend all Cilantro Sauce ingredients until smooth.
- Cook Chickpeas: Drain and pat dry the 2 15-oz cans chickpeas. Heat 1 Tbsp oil in a large saute pan over medium/high heat. Add chickpeas and cook for about 7 minutes, until they begin to brown.
- Flavor Chickpeas: Add 1 tsp each salt, oregano, garlic powder, onion powder, cumin, smoked paprika to the chickpeas. Stir well and continue cooking for 5 minutes, jostling the pan often, until crispy.
- Assemble: Spoon chickpeas onto tortillas and top with the Cilantro Sauce, diced white onion, fresh cilantro, and a squeeze of lime juice.
Notes
- *Don't like cilantro? You can also use your favorite taco sauce for this recipe! We love these chickpea tacos with Cholula and sour cream.
- Are there any substitutes for chickpeas? You can use white beans or cannellini beans if needed. Cannellini beans are much larger though so the texture will be different. To add more oomph, you can also pair the chickpeas with something like rice or lentils!
- For air fryer chickpeas, toss them with oil then spread in a single layer in your air fryer basket or rack. Cook at 390°F (200°C) for 7 to 9 minutes, or until crispy and lightly browned. Toss with spices while hot, then spoon into tacos.
- Storage: I often make a double batch of the chickpeas and sauce to store in the fridge. Each will keep in the fridge for 5 days in an airtight container. When you want to eat them, simply reheat the chickpeas in the air fryer, stove top, or microwave, and then use as desired with the cilantro sauce!
Nutrition Information
Show Details
Serving
1serving (¼ of the recipe)
Calories
507kcal
(25%)
Carbohydrates
64.2g
(21%)
Protein
14.3g
(29%)
Fat
21.7g
(33%)
Saturated Fat
3.8g
(19%)
Cholesterol
2mg
(1%)
Sodium
1489mg
(62%)
Potassium
390mg
(11%)
Fiber
8.5g
(34%)
Sugar
3.4g
(7%)
Calcium
202mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4tacos
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Serving | 1serving (¼ of the recipe) | |
| Calories | 507kcal | 25% |
| Carbohydrates | 64.2g | 21% |
| Protein | 14.3g | 29% |
| Fat | 21.7g | 33% |
| Saturated Fat | 3.8g | 19% |
| Cholesterol | 2mg | 1% |
| Sodium | 1489mg | 62% |
| Potassium | 390mg | 8% |
| Fiber | 8.5g | 34% |
| Sugar | 3.4g | 7% |
| Calcium | 202mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
60 reviews
Excellent
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