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+ servings
Crispy chickpea tacos with sunset slaw and a creamy sauce arranged on a serving tray.
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5 from 3 votes

Crispy Chickpea Tacos with Sunset Slaw

Easy, healthy, and delicious! Quick crisped and seasoned chickpeas are topped with a vibrant, crunchy slaw and creamy chipotle sauce for a vegetarian taco everyone enjoys.



  • 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


  • 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


  • 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


  • tortillas charred or warmed
  • sliced avocado
  • extra lime wedges


  • 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.


  • 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 Macheesmo; 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 Estimate

Calories: 110kcal, Carbohydrates: 8g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 1286mg, Potassium: 262mg, Fiber: 2g, Sugar: 3g, Vitamin A: 6251IU, Vitamin C: 18mg, Calcium: 61mg, Iron: 1mg
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