An easy vegetarian dinner recipe, these veggie tacos are filled with spiced chickpeas, sweet mango, and a savory cilantro sauce.

Chickpea & veggie tacos

“I don’t miss meat. I just like eating really good food.” That’s Jack, from Jeanine and Jack of Love and Lemons, proving that if you needed any convincing, eating lots of veg is far from unsatisfying. What once was a far-fetched idea is becoming more and more accepted in this country. But here in the heart of the meat and potatoes Midwest, sometimes the virtues of veggies are a little less appreciated. With these chickpea and veggie tacos though, no one is missing the meat. They’re darn good, and topped with a tangy and savory cilantro yogurt. They come from Jeanine and Jack’s cookbook, Love and Lemons: keep reading for the recipe!

Related:10 Best Vegetarian Tacos

Love and Lemons Cookbook

About the book: Love & Lemons

This veggie tacos recipe is from the Love and Lemons Cookbook, a gorgeous compilation of veggie forward recipes. We met author and photographer Jeanine and Jack years ago through our mutual love of cooking vegetables and posting photographs on the internet. Who knew that they’d go on to run a massively successful food blog and become author and photographer of the stunning Love and Lemons Cookbook? OK, we knew. The cookbook is full of stunning, vibrant vegetarian recipes and is extraordinarily beautifully designed. These two not only hit it out of the park on this book, but they’re are two of the most genuinely kind souls you’ve ever met. (And Jeanine helped us with design tips on our kitchen. To which we’ll be eternally grateful.)

Chickpea & veggie tacos

How to make veggie tacos

These veggie tacos are an example of vegetable-based food at it’s finest — recipes where you don’t miss the meat. We love cooking this way, and if you’re reading this, probably you do too (or want to). In the recipe, chickpeas are broiled with garlic and cumin, carrots peeled into lovely ribbons, and mango cubes are thrown in for some sweetness. It’s all smothered in creamy cilantro yogurt sauce (and doused with sriracha for good measure). If you’d like a vegan option, use our Creamy Cilantro Sauce. These veggie tacos disappeared very quickly in our house.

In addition to these veggie tacos, we’ve got a little treat. Jeanine and Jack joined us on
Episode 15 of our A Couple Cooks Podcast!  You’ll get a little behind the scenes on their cookbook, as well as tips for how to improvise with vegetables. Plus, my favorite story about Jeanine’s cookbook nightmare — something about noodle hair? Take a listen at the link above.

Related: Spicy Chipotle Sauce

Chickpea & veggie tacos
Adding Sriracha

Get the book

Order The Love and Lemons Cookbook

Looking for more vegan & vegetarian tacos?

Outside of these veggie tacos, here are a few of our favorite vegan and vegetarian tacos recipes:

Chickpea & veggie tacos

This veggie tacos recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use the Creamy Cilantro Sauce.

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Chickpea & Veggie Tacos

  • Author: a Couple Cooks
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


An easy vegetarian dinner recipe, these veggie tacos are filled with spiced chickpeas, sweet mango, and a savory cilantro sauce.



For the chickpea and veggie tacos

  • 1 ½ cups cooked chickpeas, drained and rinsed
  • Extra-virgin olive oil, for drizzling
  • 1/2 garlic clove, minced
  • ¼ teaspoon cumin
  • 4 medium carrots
  • 8 corn tortillas, grilled or warmed
  • 1 mango
  • 3 radishes
  • Few handfuls of cilantro leaves, stems reserved
  • Sriracha, for serving
  • Sea salt and freshly ground black pepper
  • 1 serrano pepper, thinly sliced (optional)

For the cilantro yogurt (or for vegan, Creamy Cilantro Sauce)

  • 7 ounces Greek yogurt
  • 2/3 cup reserved cilantro stems
  • 2 scallions, chopped
  • 1/2 garlic clove
  • ½ teaspoon dried coriander
  • Juice of 1 lime
  • 1 tablespoon + 1 teaspoon olive oil
  • Sea salt and freshly ground black pepper
  • ½ teaspoon honey


  1. Preheat the broiler of your oven, and line a baking sheet with parchment paper.
  2. Toss the chickpeas with a drizzle of olive oil, garlic, cumin, and pinches of salt and pepper. Broil for 3 to 5 minutes, or until the chickpeas are slightly golden brown.
  3. Peel the carrots into ribbons (using a vegetable peeler) and set aside.
  4. Dice the mango. Slice the radishes.
  5. Make the cilantro yogurt: In a food processor, pulse the yogurt, cilantro stems, scallions, garlic, coriander, lime juice, and pinches of salt and pepper. With the food processor running, drizzle in the olive oil. Taste and adjust seasonings. If it’s too tart, add a bit of honey if you’d like. Chill until ready to use.
  6. Warm the tortillas. (See How to Warm Tortillas for more.)
  7. Fill each tortilla with the yogurt sauce, chickpeas, mango, radishes, carrot ribbons, cilantro, and serrano pepper, if using. Serve with sriracha on the side.


Reprinted with permission from The Love and Lemons Cookbook by Jeanine Donofrio

  • Category: Main Dish
  • Method: Broiled
  • Cuisine: Mexican Inspired

Keywords: Veggie Tacos, Chickpea Tacos, Chickpea and Veggie Tacos, Vegetarian Tacos

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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    1. I couldn’t agree more — everything about their site’s aesthetic is bright and cheery — and the cookbook as well!

    1. Absolutely — it’s our honor! So happy to feature your gorgeous book :) Much love to both you and Jack! xo

  1. Listened to the podcast this morning, I laughed at the jokes from Alex sprinkled in the episode haha. And Jack and Jeanine sound fantastic, I love hearing couples on your podcast!
    These tacos looks so pretty!!! <3

    1. SO glad you enjoyed this podcast! Yes, Alex had me laughing during this one :) And thanks for the feedback about hearing couples on the podcast — I agree, they are so much fun!

  2. I was really hesitant about this one b/c I don’t really like raw vegetables. However, this dish surpassed my expectations! I forgot the radishes and added a sautéed and chopped up jalapeño pepper (since I already had some at home), but the melding of the flavors was amazing – especially when you add the sriracha!