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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.
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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
Please scroll down to the recipe card for exact ingredient measurements and instructions.
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.
A side of 3 Bean Corn Salsa or Raw Corn Radish Salad would be a delicious accompaniment.
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!
FAQs
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.
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Chickpea Tacos
Recommended Equipment
- Blender or food processer
Ingredients
For the Chickpea Tacos
- 2 tablespoons olive oil
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt or to taste
- 1 large bell pepper diced; any color
- 1 clove garlic minced
- 2 cans (15 oz) chickpeas drained and rinsed
- 8-10 tortillas gluten free, if desired
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
For serving
- chopped lettuce
- sliced jalapeños
- chopped cilantro
Instructions
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.
To serve
- Place the chickpea mixture on a tortilla and top with the creamy avocado green chile sauce. Add any other toppings as desired.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Gin
Ha, that stuff _totally_ screamed taco night! This sounds so delicious Jenn. Your stuff always sounds delicious! 🙂
Jenn S.
Thank you so much, Gin! I can pretty much make any ingredients scream taco night! 🙂
michelle
Just had a convo with my vegetarian friend about the lack of veggie centric tacos near us. This is the perfect substitute for meat and fish!
Jenn S.
That’s interesting, Michelle. I always find Mexican to generally be a really safe choice if we are eating out. I can almost always find something to eat there. Though, there isn’t much variety…it’s all rice and beans and sometimes peppers/zucchini. I would like to see some more creative veggie tacos in restaurants!
Jacqueline Meldrum
Those look really tasty Jenn. I love them. Stumbled, tweeted and yummed 🙂
Jenn S.
Oh, thank you so much, Jac!
choclette
Love the avocado green chilli sauce. It all looks delicious. My only problem, not being familiar with tacos, is wondering how to eat them. I’m familiar with wrapping like a burrito, but these I’m a bit unsure about.
Jenn S.
You would eat it like any soft taco. A little bit of the filling fell out when we were eating them, but that generally happens with any taco, right?! Thanks, Choclette!
Uma Srinivas
Looks so delicious. Ingredients are cool and love the color of it.
Jenn S.
Thanks, Uma!
nicoleanndawson
My favorite part would probably be the Avocado dressing! I’ve done similar dressings with jalapenos instead of chiles or sour cream for an even creamier texture but the chiles version will have to be a new one to try on our Taco Tuesday.
Jenn S.
Jalapeños would be a great addition to add some heat!
Mel @ avirtualvegan.com
I love the flavours you have going on in those tacos and that sauce sounds right up my street. I love chiles!
Jenn S.
Thanks, Mel! I just started throwing a bunch of green stuff in the blender. It worked! 🙂
Leah M @ love me, feed me
Love how simple these are, but also so full of flavour! Tacos are always a good idea!!
Jenn S.
Thanks, Leah! Totally quick and easy.
Linda @ Veganosity
I could eat chickpeas everyday. These are so colorful and fun, Jenn. I might have to make it taco Wednesday tonight. 🙂
Jenn S.
Taco Wednesday is totally acceptable! I really love chickpeas, too. I buy them every time I’m at the store even if I already have plenty at home. I never want to run out!! 🙂 Thanks, Linda!
Dixya @ Food, Pleasure, and Health
im a big fan of chickpeas but never used it in tacos. love this idea.
Jenn S.
Oh, you definitely should, Dixya! I think you would love them! Thank you!
Sam | Ahead of Thyme
These tacos look so healthy! Thanks for the recipe!!
Jenn S.
Thanks, Sam!
Noel
Taco Tuesday!!
Great job making supper with what’s on hand! How many times do I end up doing that sort of “meal planning”?! More times than I probably should …
Jenn S.
Nothing wrong with that at all, Noel! I think I’m most creative when I “have” to be. 🙂
Whitney
Chickpeas are so versatile, and the fact that they can be used as a taco ingredient is great! A really nice veggie taco you’ve made!
Jenn S.
Thanks, Whitney! Definitely versatile – I use them all the time.
Natalie
I love meals that just happen based on what’s on hand! Such a great idea, chickpeas are the best instant taco filling, and that sauce sounds spicy but super flavorful. Easy peasy, taco night done!
Jenn S.
Thanks, Natalie! I love that chickpeas retain a bit of a “bite”. Not exactly crunchy (unless you roast them) but a great texture paired with the soft tortillas and crisp peppers. Who doesn’t love Taco Tuesday?!
Strength and Sunshine
Well happy taco tuesday…in a snap!!!! Tacos are a great quick option to through together! Just got to warm up some beany filling and stuff a shell 😉 Yum and satifying!
Jenn S.
So easy, right?! Happy Taco Tuesday!! 🙂 Thanks, Rebecca!