Chickpea-Walnut Taco Crumbles
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 tacos
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Calories
172 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Chickpea-Walnut Taco Crumbles
Description
This recipe mixes canned chickpeas and raw walnuts with a blend of classic taco spices including chili powder, cumin, oregano, onion and garlic powders, and smoked paprika. The mixture is pulsed in a food processor, with optional nutritional yeast for a cheesy note, then baked to develop a crisp exterior. The result is a crumbly filling that mimics ground meat's texture and can be used in various Mexican-inspired dishes.
The texture of the crumbles can be tailored by varying processing time and water content, ranging from fine and crispy to chunkier and moister. Serving suggestions include pairing with fresh pico de gallo and guacamole to add juiciness and creaminess. Leftovers can be refreshed by adding water before reheating to restore moisture lost in refrigeration.
Walnut saltiness should be considered when adjusting seasoning, especially if using pre-salted nuts. The recipe yields approximately 2 1/4 cups of crumbles, suitable for multiple servings.
Ingredients
- 15 oz. chickpeas canned
- 3/4 cup walnuts (I use raw, unsalted)
- 3 Tbsp. taco seasoning (recipe below)
- 1 Tbsp. water
- nutritional yeast optional, for cheesy version, 2-3 Tbsp
For the Taco Seasoning:
- 1 Tbsp. chili powder
- 1 1/2 tsp. cumin ground
- 1 tsp. oregano dried
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. paprika (I like smoked paprika)
- 1/2 tsp. salt
Instructions
- Preheat oven to 375°F (190°C).
- Make the taco seasoning: Add all seasoning ingredients to a small bowl or jar and stir to combine. Set aside.
- Rinse and drain chickpeas.
- In a food processor, add chickpeas, walnuts, taco seasoning, and 1 Tbsp. water. (Plus nutritional yeast if using.)
- Pulse a few times until small/medium crumbles are formed. Don't over-process to super-fine crumbles, unless that's what you desire. (See notes below on how to achieve various textures.)
- Line a baking sheet with parchment paper. Spread out crumbles.
- Bake for 10 minutes.
- Stir, then return to oven and bake for 10-12 more minutes. (Or to desired crispiness.)
Notes
- Adjust pulse time and water to achieve desired crumble texture from fine and crispy to chunkier and moister.
- If using salted walnuts, reduce or omit added salt in the taco seasoning.
- Pair with fresh pico de gallo or guacamole to add moisture and creaminess.
- To reheat leftovers, add a splash of water and microwave to help restore moisture.
- Great for tacos, burritos, nachos, quesadillas, or Mexican salads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6tacos
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 2g | 10% |
| Potassium | 234mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 943IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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