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Chickpea-Walnut Taco Crumbles
Vegan taco crumbles made healthier with whole food chickpeas and walnuts! So easy to prepare and packed with plant-based protein.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 tacos
Calories: 172 kcal
Course:
Main Course
Cuisine:
Vegan , gluten-free
Ingredients
- 15 oz. can chickpeas
- 3/4 cup walnuts (I use raw, unsalted)
- 3 Tbsp. taco seasoning (recipe below)
- 1 Tbsp. water
- Optional: 2-3 Tbsp. nutritional yeast for cheesy version
For the Taco Seasoning:
- 1 Tbsp. chili powder
- 1 1/2 tsp. ground cumin
- 1 tsp. dried oregano
- 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
- Yield: Recipe makes about 2 1/4 cup crumbles.
- Texture notes: If you prefer your crumbles tiny & crispy, pulse them longer into a finer meal. Otherwise, to make them a bit "juicier" add an additional 1-2 Tbsp. water and pulse just a few times to form larger crumbles. The recipe above is a happy medium between the two, so play around to find the texture you love.
- Walnuts: If using salted walnuts, you may want to reduce/omit the salt in the taco seasoning.
- Pairing: These are fantastic paired with fresh pico de gallo and/or guacamole to add juiciness & creaminess.
- Leftovers: When reheating leftovers, add a touch of water, stir, then microwave to heat through. They become dried out after refrigerating, but adding a little water re-hydrates them beautifully.
- Usage: Enjoy them in tacos, burritos/burrito bowls, nachos, quesadillas, Mexican salads, etc.
Nutrition Information
Calories
172kcal
(9%)
Carbohydrates
14g
(5%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
8g
Monounsaturated Fat
2g
Potassium
234mg
(7%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Vitamin A
943IU
(19%)
Vitamin C
1mg
(1%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6tacos
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.