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Mmmmm…tacos, am I right? At my house, tacos are never just for Tuesdays. I love a good taco, but even more, I love a good veggie taco. That’s where these healthy, crispy chickpea tacos come into play. Perfectly seasoned and lightly roasted, chickpeas are the taco filling you never knew you needed in your life. Until now!
Why this Taco Recipe Rawks
Looking for a flavorful, healthy twist on taco night? These chickpea tacos deliver on crunch, spice, and serious nutrition. They also happen to be an insanely flavorful, making it hard to not make them again and again. Here’s why this recipe totally rawks:
- Chickpeas are a great source of plant-based protein with 6 grams per every 1/2 cup. They are a budget-friendly option too. You can get a can of chickpeas for under $1 at most grocery stores! They crisp up perfectly for this chickpea taco recipe and are a great vessel for flavor-packed seasoning.
- I’ve roasted the chickpeas in heart-healthy avocado oil to a satisfying crisp, adding a hearty crunch that pairs beautifully with fresh veggies and your choice of creamy toppings.
- Plus, this recipe is entirely plant-based, making it a nutritious, high-fiber option that keeps you full and energized. With simple, wholesome ingredients and bold seasonings, these tacos are not only easy to make but also a crowd-pleaser for vegans and non-vegans alike.
- Even better, this recipe is naturally gluten-free and dairy-free, so it fits a variety of dietary needs without compromising on flavor. Thanks to the combo of fiber, protein, and healthy fats, these tacos keep you energized and satisfied long after the last bite.
Ingredients You’ll Need
The filling part of these easy chickpea tacos is pretty simple so you can go crazy with toppings. Here’s what I’m putting together for the base of my chickpea tacos:
- Corn tortillas: Gluten bloats my belly and contributes to inflammation in my body, so I eat it sparingly. Corn tortillas are perfect for this recipe, just make sure you warm them up slightly so they don’t crumble on you.
- Canned chickpeas: The star protein of this dish! Look for low-sodium or no-salt-added canned chickpeas so you can better control the seasoning. I’ll show you how to roast them until perfectly crisp.
- Yellow onion: My go-to for cooking; mild, fragrant, and super affordable. Choose onions with tight, dry skin and no soft spots. Red or white onions work too if that’s what you have on hand.
- Avocado oil: Ideal for roasting thanks to its high smoke point. Look for cold-pressed or unrefined versions for the best quality.
- Lime juice: Fresh lime juice adds a bright, zesty finish. Grab a few limes from the produce section—they’re usually more flavorful than bottled juice.
- Maple Syrup: Just a touch of real maple syrup balances the spice with a hint of sweetness. Check the label to be sure you’re getting 100% pure maple syrup, not pancake syrup with additives.
- Taco seasoning: Use your favorite store-bought blend or learn how to make taco seasoning. If you’re buying pre-made, check the spice aisle for low-sodium or organic options.
How to Make Chickpea Tacos
This recipe focuses on the crispy chickpeas and lets you add the toppings you want.
- Rinse and drain canned chickpeas well before putting them in a bowl.
- Combine with the diced onion, avocado oil, lime juice, maple syrup and seasoning mixture.
- Toss well to coat every last chickpea. We don’t want any of them to feel left out! A good coating will also ensure they crisp to perfection in the oven.
- Pour out the coated chickpeas onto a parchment-lined baking sheet and try to spread them out as evenly as possible before sticking them in the oven.
- Roast the chickpeas until they are a lovely golden color and crunchy. They will feel super light and have a chip-like crunch when you test them. Crispy is key! Drizzle with just a bit more oil and evenly coat again to help them not dry out too much.
- Warm up the corn tortillas in whichever way you prefer while the chickpeas are roasting. My mom likes to stick them between paper towels and microwave them while I prefer a dot of oil in a cast iron skillet and almost ‘searing’ them on both sides.
- Once your chickpeas are done you can toss them into the warmed shells and serve them with all the fresh toppings you want.
Taco Topping Ideas
Now for the fun part: toppings! Keeping these chickpea tacos plant-based even in the toppings will still taste AH-mazing, it will also deliver more nutrients like protein and healthy fats in a way that doesn’t sit heavy in your tummy but instead turns into usable energy. Here are my favorite ideas for making these crispy chickpea tacos come alive:
- Make it classic: You can keep it totally fresh and simple with diced tomatoes, shredded lettuce, avocados and diced or pickled jalapeños.
- Use your favorite veggies: Roasted or sautéed veggies like bell peppers, zucchini, mushrooms, or onions make great taco fillers—mix and match what you love!
- Add plant-based toppings: You can get creative with some plant-based toppings like vegan cheese sprinkle, cashew cream and vegan avocado crema.
Ingredient Swaps
If you like spice, swap the taco seasoning with a spicer version.
If you don’t have maple syrup, swap with another natural sweetener to get the savory, rich flavors that makes these tacos so addictive.
Swap corn tortillas for flour tortillas if you prefer.
Common Questions
Absolutely! Chickpeas make a delicious and nutritious taco filling, especially when roasted with spices for added crunch and flavor. They’re a great plant-based alternative to meat, offering plenty of protein, fiber, and versatility. Pair them with fresh veggies and your favorite toppings for a satisfying, meat-free taco option.
Chickpeas are a healthy, nutrient-dense food that’s naturally low in fat and high in fiber and plant-based protein. They support digestion, help keep you full, and can be part of a balanced diet that promotes weight management. While they contain some calories and carbs, their nutritional benefits make them a smart, wholesome choice—not a fattening one.
So many things! You can drain and rinse then use them right away to top your salad with some great plant protein or roast them as I did in these crispy chickpea tacos or go crazy and toss some into your next smoothie for an easy and creamy protein boost!
Three tacos with chickpeas is a serving for me, and there are about 494 calories in 1 serving, as well as 24 grams of protein per serving. These are great, filling meals.
More Healthy Taco Recipes
Tacos are my jam! So I’ve got several recipes to share that are oh-so-tasty as well as meatless. Feel free to add meat if you want, yet they are all pretty scrumptious without it.
If you make my Crispy Chickpea Tacos, I’d love to hear how they turn out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Crispy Chickpea Tacos
Ingredients
- 12 corn tortillas warmed
- 30 oz chickpeas two 15-oz cans, drained and rinsed
- ½ yellow onion diced
- 2 tbsp avocado oil
- 2 tsp lime juice
- 1 tsp pure maple syrup
- 1-2 tbsp taco seasoning
- 1 avocado diced
Suggested Toppings
- pico de gallo
- shredded lettuce
- non-dairy sour cream optional
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, combine drained chickpeas, diced onion, avocado oil, lime juice, maple syrup, and taco seasoning. Toss until well-coated. Spread in an even layer on the prepared baking sheet.
- Roast for 15-20 minutes, or until golden and slightly crisp.
- During the last 5 minutes of cooking, warm tortillas over a burner, in a frying pan or in the microwave.
- Mash avocado onto the middle of each tortilla and spoon the chickpea mixture on top. This will help the chickpeas not "roll away."
- Add desired toppings and serve immediately.
Notes
- You can also serve on a bed of lettuce if you’re not a fan of tortillas.
- To make this recipe spicy, add some cayenne into the taco seasoning mix.
- Swap maple syrup with the sweetener of your choice (you only need a little).
Made these for dinner. Left out the maple syrup and didn’t miss it a bit. I used lettuce leaves instead of tortillas and topped the tacos with cucumber, avocado (not the crema), and diced hatch green chilis. Two extra tidbits: I used soaked and boiled garbanzo beans so cooking time was increased (about 35 -45 minutes in the oven) and the leftover beans make a GREAT SNACK :). Nice recipe!!
Delicious recipe! We got home late but wanted fresh food, not processed carryout, which is what we normally do at this late time of the day. This was quick. Didn’t miss the meat AT ALL, still great flavor. If you want to keep away from sugars, I think I can actually leave out the maple.
So glad you and your family enjoyed it!
We love the chickpea tacos from Simple Green Meals, so I can’t wait to try these too!
Awesome, Erin! Let us know what you think of them after you make them! 🙂
This looks really easy to make— which is exactly what I want. I’m excited about all the protein in them too. Proof that you can eat plant-based and get in a hearty amount of protein. Boom! Have you tried making extras and reheating the chickpeas? I’m curious if they work as leftovers too.
I bet they would work great as leftovers. Def give it a try and let us know! 🙂