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Chickpea tacos are easy, healthy, and delicious! Quick crisped and seasoned chickpeas are topped with a vibrant, crunchy slaw and creamy chipotle sauce for a vegetarian taco that truly satisfies.
A Note from Monica
Why you’ll love this family favorite recipe!
We’re big taco fans around here, and although we default to the classic fillings much of the time, a change of pace is always nice. It’s so incredibly easy to crisp chickpeas in a skillet, while adding a few simple seasonings that deliver big time Tex-Mex flavor.
The chickpeas are delicious, but when you add a crunchy cabbage slaw with the colors of a blazing sunset, plus a smooth, creamy sauce with the irresistible heat of chipotle chili, you get a combo that sings. The slaw and sauce are so simple, too, that this full meal is done in 30 minutes or less.
Winner, winner chickpea dinner!
Ingredient Notes
- Chickpeas (aka garbanzo beans): two standard 15 ounce cans of beans yield enough for about 8 medium tacos.
- Shredded red cabbage and carrot: vibrant, healthy, and crunchy, these make the perfect base for a brilliant “sunset slaw.” I usually buy both pre-shredded, which makes the prep super quick and easy. This slaw gets its name and is adapted from a recipe in the cookbook Smitten Kitchen Everyday by Deb Perelman.
- Cilantro and lime juice: it’s worth buying both fresh, if possible, for the pop of color and flavor they add.
- Avocado: so so good to add one more creamy texture to the assembled tacos that I consider it a must-have.
- Tortillas, of course: store-bought, or if you’re going all out, try making your own corn or flour tortillas. They’re easier than you think and so rewarding!
- Olive oil and seasonings: cumin, chili powder, smoked paprika, cayenne pepper, kosher salt, and black pepper.
How to make chickpea tacos
To get this meal on the table as quickly as possible, start the chickpeas first. Drain, rinse, and add them to a skillet over medium-high heat. Sprinkle on the seasoning and let them crisp up for a few minutes, giving them the occasional stir.
Meanwhile, you can whip up the slaw and the sauce. This comes together in no time, especially with the convenience of pre-shredded cabbage and carrots.
By the time you do this and slice up an avocado, the chickpeas should be nice and crispy. If they’re crisping up too quickly, you can always turn down the heat or sprinkle 1-2 teaspoons of water on top, which will sizzle away quickly but prevent the chickpeas from getting too dry.
More topping ideas
We love these tacos best as described, but if you’re not feeling that for any reason, crispy skillet chickpeas also go well with other taco toppings.
- Shredded lettuce
- Pico de gallo or other salsa
- Sliced jalapenos
- Cilantro or green onions
- Pickled red onion
- Sriracha
More easy taco recipes
If you’re looking for more meatless options, you’ll love these simple black bean tacos and this version with added sweet potato. Don’t mind meat sometimes? Try filling them with our favorite Instant Pot ground beef, homemade barbacoa, skinny Baja chicken, or shrimp with green chili adobo sauce.
Crispy Chickpea Tacos with Sunset Slaw
Ingredients
Chickpeas
- 2 tablespoons olive oil
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 6-8 cranks freshly-ground black pepper
Slaw
- 1 and 1/4 cups shredded red cabbage
- 1 cup shredded carrot
- 2-3 tablespoons chopped fresh cilantro
- juice of 1/2 lime
- 1/2 teaspoon kosher salt
Crema
- 1/3 cup sour cream or Greek yogurt, see notes for vegan substitution
- juice of 1/2 lime
- 1-2 teaspoons adobo sauce, optional, see note
- 1-2 teaspoons water, just enough to thin the sauce as desired
- 1/4 teaspoon kosher salt
Serving
- tortillas, charred or warmed
- sliced avocado
- extra lime wedges
Instructions
- Warm olive oil in a medium skillet over medium heat. Add chickpeas, then sprinkle cumin, chili powder, paprika, salt, cayenne, and black pepper on top. Stir to combine and coat chickpeas evenly, then cook for 8-10 minutes, stirring occasionally, until the chickpeas turn crispy and golden.
- Toss slaw ingredients together in a medium bowl. In a separate small bowl, whisk together sour cream or Greek yogurt, lime juice, adobo sauce, and salt. Add water a little bit at a time until the sauce is as thin as you want it.
- Start with charred or warmed tortillas and layer on chickpeas, slaw, and sauce. Top with avocado slices and serve with extra lime wedges or other toppings, as desired.
Notes
- Vegan option: Use a plain coconut yogurt in place of the sour cream or Greek yogurt.
- Adobo sauce: Is most easily found in a small can accompanying chipotle chili peppers, which you can usually find near other Mexican foods in major grocery stores. If you don’t have any, leave it out and stir 1/2 teaspoon chili powder into the sauce, instead.
- Recipe: Chickpea seasoning adapted from Crunch Time Kitchen; slaw adapted from Smitten Kitchen Everyday by Deb Perelman.
- Yield and nutrition: This yields approximately 4 medium tacos. Nutritional estimate is per 2 generous tacos, or 1/4 of the recipe, but will vary depending on the type of tortillas and other toppings used.
- Storage and repurposing: Any leftover chickpeas will keep in the fridge for about a week; in addition to being the base of spur-of-the-moment leftover tacos, they make a great snack on their own, or, slightly mash them with the back of a fork, and use as a simple dip or topping for nachos. Slaw can be kept up to 2 days in the fridge but is easy and best to remake fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the best tacos I’ve eaten. And so quick and easy too. I added mexican mole sauce to the chickpeas, melted non dairy onto the tortillas, and just, wow. Definitely going into my dinner rotation.
Love this recipe! Tacos are delicious, and I also make just the chickpeas sometimes as a crunchy snack 🙂
We made these chickpea tacos tonight, everyone loved them! My daughter is gluten free and a vegetarian, so these were perfect for her! Definitely will make again!
That’s fantastic, Donna! So glad these were a winner for you!
These chickpeas sound amazing, I’ve never made chickpeas in this way before and I can’t wait to try them. P.S LOVE the photos!
Thank you so much, Emily – that means a lot to me, especially coming from you! 🙂
Tacos are my favorite and this one tastes really delicious
thank you for sharing
Glad you enjoyed them!
Yummy, this would be really great when I’m craving tacos and don’t want any meat.
Absolutely, Luci, they’re a great meatless taco option! Take care!
That slaw!!! Wow! I could munch 3 of these luscious tacos right now!
3 seems like a good start! 😉 Thanks, Lisa!
Can you come over next Taco Tuesday and make these for us? 🙂
Haha, absolutely! I’ll hop on the next flight! 😉
These look so yummy and hearty! Would be perfect for the Superbowl!
Definitely! A great spicy game day option. Thanks, Jessica!
You got me at crispy and tacos. I am a declared taco fan and addict so this is a winner for me. Great recipe for parties too!
Yay for taco addictions! 🙂 Thanks so much, Adriana, take care!