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    Home » Recipes » Sandwiches, Wraps, Tacos, and Burritos

    Vegan Chickpea Tacos

    Published: Feb 16, 2016 · Modified: May 5, 2022 by Jenn Sebestyen

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    Jump to Recipe Print Recipe
    Chickpeas spilling out of a tortilla.
    Two photo collage of vegan chickpea tacos in a skillet and on a plate.
    Hand holding one taco above a dinner plate.
    Close up of seasoned chickpeas on a spoon in a skillet.
    Three vegan chickpea tacos on a dinner plate.

    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.

    Chickpea and peppers in tacos toped with jalapeño slices and avocado sauce.

    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!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 How to serve
    4 Storage and freezing
    5 Pro tip for success
    6 FAQs
    7 More vegan tacos
    8 Vegan Chickpea Tacos

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.

    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

    For exact ingredient measurements and step-by-step instructions, scroll down to the recipe card.

    Close up of seasoned chickpeas on a spoon in a skillet.

    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.

    Chickpeas spilling out of a tortilla.

    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.

    Three vegan chickpea tacos on a dinner plate.

    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

    Can you put chickpeas in tacos?

    Yes! Obviously, this vegan chickpea taco recipe is proof that chickpeas can easily be used in tacos and they’re delicious!

    Do you rinse canned chickpeas?

    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!

    Is taco seasoning vegan?

    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.

    Hand holding one taco above a dinner plate.

    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.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Three vegan chickpea tacos on a dinner plate.

    Vegan Chickpea Tacos

    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.
    5 from 6 votes
    Print Pin Rate
    Course: Entrées
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 6
    Calories: 404kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Large skillet
    • 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

    ~ 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!
     
     

    Nutrition

    Calories: 404kcal | Carbohydrates: 62g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 238mg | Potassium: 829mg | Fiber: 16g | Sugar: 10g | Vitamin A: 5350IU | Vitamin C: 276.4mg | Calcium: 90mg | Iron: 7.2mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
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    Reader Interactions

    Comments

    1. Gin says

      February 18, 2016 at 12:45 pm

      Ha, that stuff _totally_ screamed taco night! This sounds so delicious Jenn. Your stuff always sounds delicious! 🙂5 stars

      Reply
      • Jenn S. says

        February 18, 2016 at 4:13 pm

        Thank you so much, Gin! I can pretty much make any ingredients scream taco night! 🙂

        Reply
    2. michelle says

      February 17, 2016 at 7:50 pm

      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!

      Reply
      • Jenn S. says

        February 17, 2016 at 8:00 pm

        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!

        Reply
    3. Jacqueline Meldrum says

      February 17, 2016 at 5:24 pm

      Those look really tasty Jenn. I love them. Stumbled, tweeted and yummed 🙂5 stars

      Reply
      • Jenn S. says

        February 17, 2016 at 7:59 pm

        Oh, thank you so much, Jac!

        Reply
    4. choclette says

      February 17, 2016 at 2:44 pm

      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.5 stars

      Reply
      • Jenn S. says

        February 17, 2016 at 7:59 pm

        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!

        Reply
    5. Uma Srinivas says

      February 17, 2016 at 1:16 pm

      Looks so delicious. Ingredients are cool and love the color of it.5 stars

      Reply
      • Jenn S. says

        February 17, 2016 at 7:57 pm

        Thanks, Uma!

        Reply
    6. nicoleanndawson says

      February 17, 2016 at 12:58 pm

      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.

      Reply
      • Jenn S. says

        February 17, 2016 at 7:57 pm

        Jalapeños would be a great addition to add some heat!

        Reply
    7. Mel @ avirtualvegan.com says

      February 17, 2016 at 9:15 am

      I love the flavours you have going on in those tacos and that sauce sounds right up my street. I love chiles!5 stars

      Reply
      • Jenn S. says

        February 17, 2016 at 7:56 pm

        Thanks, Mel! I just started throwing a bunch of green stuff in the blender. It worked! 🙂

        Reply
    8. Leah M @ love me, feed me says

      February 17, 2016 at 9:06 am

      Love how simple these are, but also so full of flavour! Tacos are always a good idea!!

      Reply
      • Jenn S. says

        February 17, 2016 at 9:07 am

        Thanks, Leah! Totally quick and easy.

        Reply
    9. Linda @ Veganosity says

      February 17, 2016 at 9:01 am

      I could eat chickpeas everyday. These are so colorful and fun, Jenn. I might have to make it taco Wednesday tonight. 🙂

      Reply
      • Jenn S. says

        February 17, 2016 at 9:06 am

        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!

        Reply
    10. Dixya @ Food, Pleasure, and Health says

      February 16, 2016 at 9:13 pm

      im a big fan of chickpeas but never used it in tacos. love this idea.

      Reply
      • Jenn S. says

        February 16, 2016 at 9:53 pm

        Oh, you definitely should, Dixya! I think you would love them! Thank you!

        Reply
    11. Sam | Ahead of Thyme says

      February 16, 2016 at 7:59 pm

      These tacos look so healthy! Thanks for the recipe!!

      Reply
      • Jenn S. says

        February 16, 2016 at 9:52 pm

        Thanks, Sam!

        Reply
    12. Noel says

      February 16, 2016 at 4:48 pm

      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 …5 stars

      Reply
      • Jenn S. says

        February 16, 2016 at 9:52 pm

        Nothing wrong with that at all, Noel! I think I’m most creative when I “have” to be. 🙂

        Reply
    13. Whitney says

      February 16, 2016 at 3:09 pm

      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!

      Reply
      • Jenn S. says

        February 16, 2016 at 4:38 pm

        Thanks, Whitney! Definitely versatile – I use them all the time.

        Reply
    14. Natalie says

      February 16, 2016 at 11:55 am

      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!

      Reply
      • Jenn S. says

        February 16, 2016 at 12:36 pm

        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?!

        Reply
    15. Strength and Sunshine says

      February 16, 2016 at 7:34 am

      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!

      Reply
      • Jenn S. says

        February 16, 2016 at 7:36 am

        So easy, right?! Happy Taco Tuesday!! 🙂 Thanks, Rebecca!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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