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Chickpea tacos

Chickpea Tacos

  • Author: Sonja Overhiser
  • Prep Time: 14 minutes
  • Cook Time: 6 minutes
  • Total Time: 20 minutes
  • Yield: 8 to 10 tacos 1x


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


  • 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)


  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Keywords: Chickpea tacos