5 from 63 votes
Chickpea-Walnut Taco Crumbles
Chickpea-Walnut Taco Crumbles blend mashed chickpeas and ground walnuts with a homemade taco seasoning to create a textured filling. Baked until lightly crispy, this vegetarian alternative offers a balance of savory spices and a nutty base. Adjusting the pulsing time controls the crumble size and moisture, making it customizable for different dishes like tacos, burritos, or salads.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
6
tacos
Calories:
172 kcal
Course:
Main Course
Cuisine:
Vegan, gluten-free
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.)
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 tacos
Amount Per Serving
Calories 172
% 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.