Healthy Chickpea Tacos

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 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 Chickpea Tacos 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 Healthy Chickpea Tacos

This recipe focuses on the crispy chickpeas and lets you add the toppings you want.

1. Rinse and drain canned chickpeas well before putting them in a bowl.
2. Combine with the diced onion, avocado oil, lime juice, maple syrup and seasoning mixture. 
3. 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.
4. 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.
5. 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. Drizzle with just a bit more oil and evenly coat again to help them not dry out too much.
6. 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.
7. 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.

If you make my Healthy 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.