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Spicy Chickpea Tacos

  • Author: Jen Hansard
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


Slightly crisp roasted chickpeas are a fantastic plant-based taco filling. Load the tacos up with your favorite toppings and enjoy!


  • 12 corn tortillas, warmed
  • Two (15 ounce) cans chickpeas, drained and rinsed
  • ½ yellow onion, diced
  • 2 tablespoons olive or avocado oil
  • 2 teaspoons fresh lime juice
  • 1 teaspoon maple syrup
  • 1/2 teaspoon ground cumin*
  • ¼ teaspoon fine sea salt*
  • ¼ teaspoon smoked paprika*
  • ¼ teaspoon garlic powder*
  • ¼ teaspoon onion powder*
  • ⅛ teaspoon ground cayenne*
  • ⅛ teaspoon black pepper*
  • Toppings: pico de gallo, shredded lettuce, avocado crema

*You can also use taco seasoning instead of each individual spice, if you prefer. 


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. In a bowl, combine drained chickpeas, diced onion, 1 tablespoon oil, lime juice maple syrup, and spices. Toss until well-coated. Spread in an even layer on the prepared baking sheet.
  3. Roast for 15-20 minutes, or until golden and slightly crisp. Drizzle with remaining 1 tablespoon oil and shake the baking sheet so the chickpeas roll around and are lightly coated with the oil. 
  4. Transfer to a bowl and keep warm. Serve immediately in tortillas with desired toppings.
  • Category: Entree
  • Method: Baking
  • Cuisine: Mexican

Keywords: chickpea tacos