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I’m flashing back today to one of the first recipes on Cadry’s Kitchen – chickpea tacos. They’re an easy weeknight dinner that I’ve been making for years.
(Literally. The first time I posted my chickpea taco recipe it was 2009. A young Barack Obama was inaugurated as president. I would blast I Got a Feeling while I did my hair, and the U.S. postage stamp cost 42 cents.)
Over time, the spices and seasonings for chickpea tacos have changed slightly. I’ve fallen in love with ancho chili powder. And I now prefer stuffing the tacos with green leaf lettuce instead of spinach.
(Ancho chili powder is made solely from dried ancho chile peppers – instead of being a blend of spices like your typical chili powder. That means it adds lots of flavor, but it isn’t hot because cayenne isn’t involved. You can use whatever chili powder you have in your cupboard for these tacos, but that will likely change the spiciness of the dish.)
While the little details have shifted, chickpea tacos have remained a mainstay on my table. It’s an easy weeknight dinner that always sounds good. I’d say we have chickpea tacos at least a couple times a month.
Chickpea tacos for two are ready in under a half an hour. Plus, with chickpeas as the main component, it’s an inexpensive meal made with ingredients I usually have on hand.
I recommend doubling this recipe if you want to insure leftovers. It doesn’t take much extra work, and the pay-off is that lunch the next day is already made!
Vegan chickpea tacos
With a blend of ancho chili powder, paprika, cumin, and a squeeze of lime juice, these tacos have layers of warming, spicy flavors.
I top them with guacamole or avocado. They’re perfect with a side of rice, nachos, or as a complete meal all on their own.
Chickpea Tacos
Ingredients
- 1 teaspoon extra virgin olive oil
- 1/2 medium yellow onion chopped in even medium pieces
- 2 cloves garlic minced
- 1 1/2 cups chickpeas (1 15 ounce can), drained and rinsed
- Juice of 1/2 lime about 1 Tablespoon or 1 Tablespoon of water
- 1/4 cup water plus additional if needed
- 1 teaspoon ancho chili powder
- 1/2 teaspoon paprika
- 1 teaspoon cumin
- salt to taste
- 6 taco shells or tortillas
- 1 cup green leaf lettuce roughly chopped
- 1/2 cup chopped tomatoes
- 1 batch guacamole
- Optional toppings: cilantro, jalapeño peppers, hot sauce
Instructions
- Preheat oven to 365 degrees.
- In a skillet, heat extra virgin olive oil to a medium heat. Set a tablespoon of the onions aside to use as a topping and mince them. Add the remaining onions and garlic to the skillet. Sauté for 5 minutes, until they are fragrant and translucent.
- Add chickpeas, lime juice, water, ancho chili powder, paprika, cumin, and a pinch of salt to skillet. Saute for 10 minutes until heated through. If the chickpeas become dry and the spices start sticking to the pan, lower heat and add a tablespoon or two of water and combine to deglaze the pan. Smash some of the chickpeas with a fork for texture, and so that they don't roll out of the tacos. Taste for salt and add more if necessary. Remove from heat.
- Put the shells or tortillas on a baking sheet and heat in the oven for 3-5 minutes until warm.
- Remove the shells or tortillas from the oven. Fill each shell or tortilla with the chickpea mixture, some of the lettuce, onions, tomatoes, guacamole, and any optional toppings like cilantro, jalapeño peppers, or hot sauce.
Sophia @veggiesdontbite says
We LOVE chickpea tacos…well, we love all tacos really! And love the crispy shells that you use too. My boys devour them and love practicing eating tacos “like big boys”. And the Trader’s hot sauce you have in your pic is one of my absolute faves!!! I put it on everything! Yum!
Cadry says
Awesome! Yes, isn’t that hot sauce the best? I know people go crazy for Sriracha (and I like it too), but I’ve always been much more obsessed with that Trader Joe’s hot sauce.
Ana says
Trader Joes siracha is sooooo good. Its VERY garlicky and makes an amazing lazy marinade for baked tofu.
Cadry says
Oh, yes, I like it too! I have that one in the refrigerator now. I haven’t used it with baked tofu. That sounds delicious! Do you mix it with anything else?
Becky Striepe says
These look amazing, Cadry!
Cadry says
Thanks, Becky! <3
cookeasyvegan says
The tacos look delicious, of course, but I just want to comment on the photos! They are so beautiful; the colors of the food and accessories are perfectly coordinated and the overall effect is incredibly appealing. (You’ve reminded me that I still have a load of old posts that need photo updating from when I accidentally deleted all the photos from the entire blog.)
Cadry says
That’s so nice, Andrea! Thank you! It’s an ongoing goal of mine to improve my photography, and so I appreciate hearing that it’s working!
I noticed that note on your blog the other day about updating the deleted photos and wondered how that lengthy process was going. Good luck!
johanna @ Green Gourmet Giraffe says
sounds great – and I do love your taco holders – we have tacos from time to time but I don’t have it down pat like you seem to
Cadry says
Thanks, Johanna! The taco holders are convenient. Since they’re metal, they can go right in the oven, and that way the filling isn’t falling out while I’m eating the other tacos. Since we have tacos at least weekly, those little things help.
Julie says
Thank you, this is exactly what I needed. And I even have ancho chile powder
Cadry says
Excellent! I hope you enjoy them, Julie!
Vic (The Maine Vegan) says
These look awesome. Such a cool taco holder too. Mine always fall all over the plate and make a mess! 😛
Cadry says
Thanks, Vic! I bought the taco holders for David as a Christmas gift a year ago, and they’ve come in handy!
lysette says
Cool! Looking forward to the re-vamped site and re-visits of older posts 🙂
Cadry says
Thanks, Lysette! I’m so excited about it. It’s something that I’ve wanted to do for the longest time. I’m really happy with what the designer has done so far, and I think it’s going to look great.
Shell says
These look so yummy! As you know, I love chickpeas. I’ve never tried them like this before. I look forward to trying this recipe soon!
Cadry says
Awesome, Shell! I think these tacos would be right up your alley, especially since you’re such a big chickpea fan.
Bianca says
Mmmm chickpea tacos!! I’ve been craving tacos with hard shells lately! Also, I can’t wait to see the redesign. I desperately need to do that before VVC!
Cadry says
I’m so excited about the redesign. It’s something that I’ve wanted to do for the longest time. The designer I chose also did Cobi’s design at Veggietorials, and I love the look of it. Plus, since my strengths are not in web support and design, I’m glad to hand the controls to someone else!
rika@vm says
Yummy! Chickpea tacos – I’ve never tried chickpea-based taco filling before, but the ancho chili powder sounds amazing! Can’t wait to see the redesign!
Cadry says
Thank you! I’m really excited too. I’ve been wanting to have a redesign for a long time now, and I love the direction that the designer is taking. I can’t wait to reveal it!
Ashley says
It’s hard to beat something as tasty and quick to prepare as chickpea tacos–these look great! Good luck with the “spring cleaning;” I’m excited to see the changes in store.
Cadry says
It’s true. Chickpea tacos are such a fun weeknight dinner option, and they always sound good. I’m so looking forward to revealing the new look! Hopefully it won’t be too long now!