Name: 10-Minute Chickpea Tacos
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 1, 15 ounce can of low-sodium garbanzo beans, drained, rinsed and dried well; 2 tbsp extra virgin olive oil (or sub avocado oil); 2.5 tsp taco seasoning (homemade or store-bought); Optional garnishes: diced red onion, vegan cheese, fresh cilantro and/or this 5-minute cilantro lime sauce

These easy chickpea tacos are one of my favorite busy weeknight recipes. Chickpeas are the perfect plant-based protein for tacos - they hold their shape beautifully, take on the flavors of taco seasoning, and have a hearty, meaty texture when pulsed (or mashed) and sautéed. This recipe uses just 3 ingredients: chickpeas, olive oil and taco seasoning. That's it!

Three chickpea tacos served with diced red onion, vegan cheese and a cilantro lime sauce next to tortilla chips and lime wedges with a white marble background.

Taco Tuesday is definitely still a thing in my house. I'll typically set out all the component ingredients and then everyone gets to make their own personal tacos. The kids LOVE it just as much as my husband and I do, so it's a guaranteed win every time!

But when you're making tacos every week, it's definitely nice to add some variety. Whether it's black bean dip for these crispy fried tacos or chopped walnuts for vegan taco meat, switching up the plant-based protein keeps taco night fresh so it never gets old.

I recently added this chickpea taco filling to the mix and it's been a huge hit! It's quick and easy (just 5 minutes of cook time), meal-prep friendly and made entirely from nutrient-dense chickpeas.

Three chickpea tacos on a white plate served with diced red onion, vegan cheese and a cilantro lime sauce with a white background.

The Secret to the Best Chickpea Taco Filling

Some recipes leave the chickpeas whole or even roast them, but I've found that pulsing them in a food processor just a couple of times (or hand-mashing) gives them a texture that's much closer to ground meat. Then, I simply sauté them with olive oil and taco seasoning until they're warmed through, lightly golden and infused with flavor.

Make sure to pat the chickpeas dry before pulsing so they don't turn mushy when sautéed!

Homemade Taco Seasoning (or Store-Bought)

Taco seasoning ingredients in a white bowl with a white marble background.

A hand whisking homemade taco seasoning in a white bowl with a white marble background.

I love making my own taco seasoning because it allows me to control the spice level and avoid unnecessary fillers. You can absolutely use store-bought, but if you make it at home you can tweak it to your taste (and make it more kid-friendly if needed).

Homemade taco seasoning in a glass jar on a white cutting board with a white background.

I tested different amounts and landed on 2.5 tablespoons of taco seasoning per can of chickpeas. Three tablespoons was definitely too strong and two felt like it could use a little more. Striking a balance at 2.5 tablespoons properly coats the chickpeas and also allows them to absorb just the right amount of flavor from the mixture.

How to Make these Chickpea Tacos

Ingredients for chickpea taco filling in separate bowls with a white marble background.

Pulse (or mash). It only takes 2-3 pulses in a food processor to get the chickpeas to the right consistency. I definitely prefer pulsing for both convenience and texture, but you can use a potato masher instead - it just takes a little longer and the mash will end up a bit chunkier.

Chickpeas in a food processor with a white marble background. — *Using a food processor to pulse*

Pulsed chickpeas in a food processor with a white marble background. — *Using a food processor to pulse*

A hand using a potato masher to mash chickpeas in a white bowl with a white background. — *Using a potato masher* *to hand mash the chickpeas*

Mashed chickpeas in a white bowl with a white marble background. — *Using a potato masher* *to hand mash the chickpeas*

Sauté. Transfer the chickpeas into a cast iron skillet and toss them with olive oil and taco seasoning. Sauté over medium heat until golden brown, warmed through and fragrant (about 5 minutes).

Mashed chickpeas and taco seasoning in a cast iron skillet with a white marble background.

Mashed chickpeas tossed with taco seasoning in a cast iron skillet with a white marble background.

Enjoy! Serve immediately or let it fully cool before storing in an airtight container (for meal prep).

Serving Suggestions

Here are some of my favorite ways to enjoy this chickpea taco filling:

Tacos: Load up tortillas with all your favorite taco ingredients such as rice, vegan sour cream, diced onions, guacamole, cilantro and pico de gallo. This is where you really make it your own!
Taco Salad: Serve the chickpea mixture over a bed of greens with marinated onions, avocado and a creamy dressing (like this 5-minute cilantro lime sauce).
Grain Bowls: Pair with quinoa or rice for extra protein and flavor.

A spoon drizzling cilantro lime sauce over chickpea tacos with a white background.

Perfect for Meal Prep

I often double or triple this recipe so we can have leftovers for quick lunches and dinners. Reheating on the stovetop for just a couple minutes restores its texture beautifully. Microwaving is fine as well but it will cause the chickpeas to soften a bit more.

When tripling the recipe, I end up using the entire batch of the homemade taco seasoning (which makes a total of 7.5 teaspoons). The math works out perfectly!

A Note on Substitutions

Chickpeas work best here because they stay firm and absorb flavor well. I don't recommend swapping them for other beans. Navy or cannellini beans tend to get mushy when cooked this way.

Close-up shot of chickpea taco filling garnished with fresh parsley.

I can't wait for you to try these chickpea tacos! Go grab a can and let's get cooking!

10-Minute Chickpea Tacos

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5 from 1 review

Author: Elaine Gordon
Total Time: 10 minutes
Yield: 4 1x
Diet: Vegan

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Description

These easy chickpea tacos are one of my favorite busy weeknight recipes. Chickpeas are the perfect plant-based protein for tacos - they hold their shape beautifully, take on the flavors of taco seasoning, and have a hearty, meaty texture when pulsed and sautéed. This recipe uses just 3 ingredients: chickpeas, olive oil and taco seasoning. That's it!

Ingredients

Scale

1, 15 ounce can of low-sodium garbanzo beans, drained, rinsed and dried well
2 tbsp extra virgin olive oil (or sub avocado oil)
2.5 tsp taco seasoning (homemade or store-bought)
Optional garnishes: diced red onion, vegan cheese, fresh cilantro and/or this 5-minute cilantro lime sauce

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Instructions

Pulse or mash the chickpeas. Use a 7-cup food processor to pulse the chickpeas 2-3 times. Alternatively, you can use a potato masher or the back of the fork but this will take longer and the chickpea mash will be a bit chunkier.
Sauté. Preheat a 12-inch cast iron skillet over medium heat on your stovetop. Add oil and the chickpea crumbles from the food processor along with the taco seasoning and stir well to distribute evenly. Sauté the seasoned crumbled chickpeas over medium heat until golden brown, warmed through and fragrant (about 5 minutes). Stir occasionally with a wooden spoon while sautéing to ensure all sides of the chickpea crumbles get evenly toasted. Taste and adjust seasonings as desired.
Serve. Enjoy immediately or store leftovers after it has fully cooled to room temperature. Store in an airtight container in your refrigerator for up to three days. Reheat leftovers on the stovetop for best results.