Sometimes you just need an easy meal; these vegan chickpea tacos are so simple and scrumptious! Just a can of chickpeas, some seasoning, red cabbage, avocado, and siracha, all cradled in a toasted corn tortilla. YUM!
I make these vegan chickpea tacos at least once a week. It’s such an easy meal to make midway through the busy work week; if you’re extra short on time you can skip baking the chickpeas, but I definitely recommend this step!
I started making variations of this recipe when I first went vegan in college. I was actually surprised at how flavorful chickpeas can be with just a little seasoning! My favorite seasoning combination for chickpeas is cumin, onion powder, garlic powder, and chilli powder, but you can customize this recipe based on your favorites!
This recipe is so simple, but there’s something just so good about the combination of flavors; I could eat 10 of these in one sitting! I always have chickpeas in my pantry, so this is one of my go-to meals to make on a regular basis. You can make the same recipe and substitute black beans for chickpeas, but I like chickpeas best.
These vegan chickpea tacos are fantastic on their own, but would also go great served with chips and salsa or guacamole, rice, coleslaw, elote, or salad.
Ingredients for vegan chickpea tacos:
Chickpeas: This recipe uses one can of chickpeas, drained and rinsed.
Seasoning: In this recipe I use cumin, onion powder, and chilli powder to season the chickpeas.
Red cabbage: For this dish I usually use red cabbage, but any variety of cabbage, lettuce, or greens will work as a topping!
Avocado: The creaminess of the avocados combined with the crunchy cabbage, spicy sriracha, and seasoned chickpeas makes for the perfect combination.
Sriracha: A little sriracha drizzled on top is the perfect way to tie the flavors of these tacos together!
Corn tortillas: I use corn, but any type of tortilla will work for this recipe!
These vegan chickpea tacos are:
- Savory
- Easy to make
- Super quick
- Delicious
- Healthy
- Filling
How to make vegan chickpea tacos:
This recipe is super simple and quick! Start by preheating the oven to 375 degrees Fahrenheit. Drain and rinse the chickpeas and add them to a baking pan. If you like, add 1 tablespoon of olive oil, but you can leave this out. Add in the cumin, onion powder, and chilli powder, and mix until the chickpeas are evenly coated. Bake for 15 minutes.
While the chickpeas are cooking, chop up the cabbage, slice the avocado, and toast the tortillas. You can toast the tortillas in a pan, wrap them in tin foil and bake them for about ten minutes, or toast them in a toaster oven.
Once the chickpeas are done baking and the tortillas are toasted, the tacos are ready to assemble! To the tortillas, add the chickpeas, cabbage, sliced avocado, and sriracha. Enjoy!
Vegan Chickpea Tacos
Ingredients
- 1 15 oz can chickpeas drained and rinsed
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp chilli powder
- 1 avocadoo sliced
- 1-3 tsp sriracha
- 6 small corn tortillas
Instructions
- Preheat the oven to 375°F. Drain and rinse the chickpeas and add them to a baking pan. Add in the cumin, onion powder, and chilli powder, and mix until the chickpeas are evenly coated. Bake for 15 minutes.
- While the chickpeas are cooking, chop up the cabbage, slice the avocado, and toast the tortillas. I prefer to cook the tortillas in the toaster oven, but you can also use a pan or wrap them in tin foil and bake them.
- Assemble the tacos: to the tortillas, add the chickpeas, cabbage, sliced avocado, and sriracha.
This post was all about how to make vegan chickpea tacos!
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Lyn says
This sounds great, and the photo is beautiful! Looks like a good go-to on a busy night that we’ll have to try soon! Thanks 🙂