Quick N Easy Chickpea Tacos Recipe

Quick N Easy Chickpea Tacos Recipe

These chickpea tacos are a fast way to dinner! This crowd pleaser pairs a flavorful filling of garbanzos with guacamole, pico and slaw.

Prep Time: 14 minutes

Cook Time: 6 minutes

Yield: 8 to 10 tacos 


2 cups shredded red cabbage

1 carrot

2 15-ounce cans chickpeas

2 teaspoons ground cumin

1 teaspoon each chili powder and smoked paprika (or paprika)

1 teaspoon garlic powder

1/2 teaspoon black pepper

3/4 teaspoon kosher salt

2 tablespoons olive oil

2 tablespoons lime juice, divided

1 tablespoon sour cream (or vegan butter or cashew cream), plus more for serving if desired

Guacamole (required!)

Pico de gallo or fresh salsa, for serving (purchased)

Fresh cilantro, for garnish (optional)


Make the quick slaw: Shred the red cabbage and shred the carrot. Place them in a bowl with 1 tablespoon lime juice and 2 pinches of kosher salt.



Cook the chickpeas: Drain and rinse the chickpeas, shaking off as much water as possible. Combine spices and salt in a small bowl. In a large skillet, heat olive oil over medium heat. Add the chickpeas and spices and sauté, stirring frequently, until warm and the chickpeas are evenly coated, about 5 minutes. Stir in 1 tablespoon lime juice and the sour cream and cook 1 more minute until warmed through and tender.



Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)



Assemble the tacos: Add a generous spoonful of guacamole, spoonfuls of chickpeas, slaw, and pico de gallo. If desired, top with sour cream (or cashew cream) and/or fresh chopped cilantro. Store any leftover filling refrigerated for up to 3 days.


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