These easy Vegan Chickpea Tacos can be made in just 20 minutes! Using pantry staples and just a few fresh ingredients, this quick, flavorful, budget-friendly meal makes a great dinner any night of the week.
Proving yet again that simple can be delicious! These taco-seasoned chickpeas are tasty enough on their own, but topping them with a creamy avocado green chile sauce takes them over the top.
Add any of your favorite taco toppings and enjoy!
Ingredients you need
Ingredient notes and substitutions
Chickpeas ~ Make sure to drain and rinse canned chickpeas well. Dry them as much as possible before adding them to the recipe.
I used canned for convenience, but you can certainly use fresh cooked chickpeas made from dry beans. For tips and tricks on how to cook your own chickpeas, see my article all about Vegan Chickpea Recipes.
Peppers ~ Sweet bell peppers are always in our fridge. Any color would work here, so use what you have. You could also throw in a mild jalapeño or poblano pepper if you like. If you like spicy heat, try adding a serrano pepper.
Spices ~ Typical taco seasonings make these chickpea tacos sing. I used chili powder, cumin, dried oregano and a little salt. A pinch of cayenne can be used if you want to spice it up even more.
Tortillas ~ Use flour or corn tortillas, whichever you prefer. For a gluten-free option, use corn tortillas.
Sauce ~ I love the avocado green chile sauce with this recipe. It’s made quickly and easily in a blender or food processor. You could also top these chickpea tacos with easy homemade guacamole, tomato salsa or fresh peach salsa, or southwest vegan ranch dressing.
How to make the recipe
This recipe could not be easier!
Simply sauté the spices in oil until fragrant.
Add the peppers and garlic and sauté for a couple of minutes until starting to soften.
Add the chickpeas and cook, stirring occasionally, until heated through.
How to serve
Pile the seasoned chickpea mixture into tortillas and top with shredded lettuce, the avocado green chile sauce, sliced jalapeños, and chopped cilantro.
Or use any other taco toppings that you like!
Storage and freezing
Fridge: Store leftover seasoned chickpeas in an air-tight container in the fridge for 5 to 6 days. Store tortillas and any toppings separately. Store the avocado green chile sauce separately, as well.
Freezer: You can also freeze leftover chickpeas. Let them cool completely before transferring them to a freezer-safe container or plastic bag. They should keep well for up to 6 months.
To reheat: If frozen, let them thaw in the fridge over night. To reheat, warm a tablespoon of oil in a skillet over medium-heat. Add the chickpeas and sauté until warmed through.
Alternately, you can reheat them in the microwave, but note that the chickpeas will be softer and a bit mushy. I recommend reheating in a skillet for best texture.
Pro tip for success
~ Drain and rinse canned chickpeas well. Dry them as much as possible.
~ Sauté the spices in a bit of oil to release the flavors.
~ For an oil-free option, sauté in vegetable broth or water.
~ For a gluten-free option, be sure to use corn tortillas.
~ Heat the tortillas, one at a time, in a dry skillet until slightly browned on both sides. This usually only takes about 30 seconds per side. This step is optional, but lends even more flavor and texture to the dish.
~ Top the vegan chickpea tacos with any of your favorite taco toppings!
Yes! Obviously, this vegan chickpea taco recipe is proof that chickpeas can easily be used in tacos and they’re delicious!
Although, the liquid in a can of chickpeas (referred to as aquafaba) is edible, you’ll want to drain and rinse the chickpeas for these tacos. Save the aquafaba and use it in recipes like Vegan Date Bread or S’mores Pudding!
Most store-bought taco seasoning blends are vegan, however, always check ingredient lists to be sure. Some may contain milk or milk powder (for really no good reason at all). Others contain way too much sodium, fillers, preservatives, and/or anti-caking agents, none of which we should be consuming. You likely already have all the spices in your pantry needed to make your own taco seasoning.
More vegan tacos
- Baked Tofu Tacos
- Crispy Cauliflower Tacos
- Crunchy Veggie Tacos
- Vegan Lentil Tacos
- Black Bean Mini Tacos
- BBQ Jackfruit Tacos
- Vegan Breakfast Tacos
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Chickpea Tacos
For the Chickpea Tacos
For the Avocado Green Chile Sauce
- 1 avocado
- 1 can (4 oz) diced green chiles
- 1 handful cilantro
- juice of 2 limes
- pinch salt to taste
- water to thin, if needed
- chopped lettuce
- sliced jalapeños
- chopped cilantro
For the Chickpea Tacos
- Heat the oil in a large skillet over medium heat.
- Add the chili powder, cumin, smoked paprika and oregano. Whisk to combine and cook until fragrant, about 1 minutes.
- Add the peppers and garlic and sauté 2 to 3 minutes, stirring occasionally, until starting to soften.
- Add the chickpeas and sauté, stirring occasionally, until heated through, about 5 to 6 minutes.
For the Avocado Green Chile Sauce:
- Place all ingredients, except water, in a blender and purée until smooth. Add water a couple tablespoons at a time, until the desired consistency is reached.
- Place the chickpea mixture on a tortilla and top with the creamy avocado green chile sauce. Add any other toppings as desired.