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
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.
Notes
Pro Tip: Make sure to pat dry the chickpeas really well prior to sautéing to prevent them from getting mushy.
- Prep Time: 5
- Cook Time: 5
- Category: Entrée
- Method: Stovetop