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    Home » Recipes » Tacos

    Chickpea Tacos with Cilantro Lime Sauce

    Published: Mar 27, 2020 · Modified: Jan 30, 2023 by Maria Doss · This post may contain affiliate links · Leave a Comment

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    Best Chickpea Tacos!! Spicy skillet chickpeas topped with an amazing cilantro lime sauce, mashed avocado, lettuce, chopped cilantro and jalapeños. These garbanzo bean tacos are perfect for vegetarian taco Tuesday dinners and might soon become a family favorite.

    If you missed my previous post on an all purpose Mexican Chickpeas that is great on tacos, salads, lettuce wraps, nachos or burrito bowls, then I highly urge you to check it out.

    It is amazing made into these

    Lettuce Wraps with Garbanzo Beans

    Vegetarian Burrito Bowls with Chickpeas

    And now some delicious spicy chickpea tacos with the most amazing cilantro jalapeño sauce, lettuce, avocado, cilantro and more jalapeños. YUMMMM!

    Though you might not find a chickpea or garbanzo bean tacos in any part of Mexico, a tasty vegetarian taco recipe always comes in handy. Especially, on busy weeknights when you haven't thawed / picked up fresh protein for dinner.

    Canned chickpeas are a pantry staple in many households - They are healthy, packed with protein and it is ready to be used in a flash. In fact, we go though so much chickpea cans in our house, that I usually pick up a 12 case from Costco. They are delicious made into tacos, salads, bowls, curries, rice, pastas and even desserts.

    Meet your new favorite chickpea tacos recipe-

    • Healthy
    • Quick
    • Easy
    • Vegetarian
    • Weeknight dinner
    • Customizable with your favorite toppings

    Main ingredients:

    One batch Mexican chickpeas (or double for a family) - All purpose vegetarian taco filling that is great for tacos, salads, lettuce wraps, nachos or burrito bowl.

    Cilantro Lime Sauce - if you are looking for a healthier option, then you could replace half the sour cream with yogurt.

    Lettuce - Any crisp lettuce Iceberg, romaine or butter lettuce

    Avocado - What taco is complete without creamy, buttery avocado?

    Cilantro - Adds some brightness to the dish

    Jalapeños - When it comes to tacos, I say load up of jalapeños

    Additional (optional) topping ingredients:

    Corn - Grilled corn of the cob or thawed frozen corn works.

    Pico de Gallo - Adds tanginess and more spiciness

    Shredded cheese - Cheddar or Mexican blend cheese

    This cilantro sauce elevates these chickpea tacos from ordinary to amazing.

    How to make chickpea tacos?

    (Refer step-by-step photos above)

    Step-1: Char corn tortillas - Turn your gas burner to medium-low and using tongs, place the tortillas one at a time directly over the flame. As soon as they start to brown, give them a quick flip to color the other side and then pull them off. Alternatively, you can cook tortillas on a cast iron skillet. Place tortilla in a cast iron skillet, warmed over medium-high heat, for about 15 to 30 seconds on each side. You want to look few browned or darkened spots on both sides.

    Step-2: Mash ripe avocado on a warm tortilla. You go with mashed or chopped avocado. I choose to go with a first one, since it offers a squishy bed for all chickpeas to be nestled on.

    Step-3: Top with Mexican chickpeas

    Step-4: A healthy drizzle of the cilantro lime sauce

    Finish with lettuce, cilantro and sliced jalapeños

    Wrap and enjoy

    My family loves Mexican recipes and we can’t get enough of them. Some of our favorites include – Mexican Spiced Chicken for Tacos, Burritos, Quesadillas or Salads, Spicy Instant Pot Cilantro Lime Rice with Black Beans and Corn , Chicken Black Bean Burrito Bowl, Instant Pot Cilantro Lime Rice or this popular Homemade Chicken Taco Seasoning.

    Keeping track of all the chickpea recipes around here?

    Air Fryer Chickpeas 

    Chickpea and Spinach Curry

    Vegan Chickpea Soup

    Spicy Roasted Chickpeas that tastes like Tandoori Chicken

    4 Ingredient Salsa Chickpeas Meal Prep

    4 Ingredient Creamy Chickpea Salad

    Instant Pot Thai Chickpea and Spinach Curry

    4 ingredient Guilt Free Chocolate Hummus

    Butter Chickpeas (Vegetarian Butter chicken)

    black plates with assembled tacos and cilantro on the side
    black plates with assembled tacos and cilantro on the side

    How to meal prep this spicy chickpea tacos recipe for the week?

    Make Mexican chickpeas (double or triple the batch based on your need. Just use a larger non-stick skillet), cool and refrigerate.

    Make cilantro lime sauce (again double or triple the batch) and refrigerate for up to 4 days.

    Char tortillas just before eating and top with avocado, lettuce, cilantro and jalapeños.

    Love more spicy?

    Increase cayenne pepper powder in the Mexican chickpeas.

    Add more jalapeño in the cilantro jalapeño sauce.

    Finally finish with more freshly sliced jalapeños.

    Wanna tone down the heat?

    Omit cayenne pepper completely in the Mexican chickpeas.

    Deseed jalapeño before making the sauce or use less.

    Use less deseeded jalapeños to finish.

    More delicious taco recipes like this garbanzo bean tacos:

    Ground Chicken Taco Meat

    Spicy Chicken Tacos

    Air Fryer Chicken Tacos

    Baked Fish Tacos with an Amazing 2-Ingredient Fish Taco Sauce

    Spicy Buttermilk Fried Popcorn Chicken Tacos

    Baked Bang Bang Cauliflower Tacos

    Easy Fish tacos with Frozen Fish Sticks

    Potato tacos

    Chickpea Tacos with Cilantro Lime Sauce

    Best vegetarian chickpea tacos! Quick and easy Mexican chickpeas with a special blend of spices topped with an amazing cilantro lime sauce, avocado, lettuce, more cilantro and jalapeños. These garbanzo bean tacos are perfect for weeknight dinners and might soon become a family favorite.
    5 from 5 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 20 minutes
    Cook Time: 2 minutes
    Servings: 2 servings
    Author: Maria Doss

    Ingredients

    • 1 recipe Mexican chickpeas

    Cilantro lime Sauce

    • ½ cup sour cream
    • ¼ cup mayonnaise
    • 1 cup lightly packed cilantro
    • 1 tablespoon lime juice
    • 1 small jalapeño (deseeded if you like it less spicy)
    • 1 garlic clove
    • ½ teaspoon salt or to taste

    Additional ingredients

    • 1 small avocado, chopped or mashed
    • chopped lettuce
    • chopped cilantro
    • sliced jalapeños
    • 4 corn tortillas
    Prevent your screen from going dark

    Instructions

    Make cilantro lime sauce

    • Add all ingredients into a small food processor or blender. Blend until smooth and creamy.
      Refrigerate until ready to use.

    Char tortillas

    • Turn your gas burner to medium-low and using tongs, place the tortillas one at a time directly over the flame. As soon as they start to brown, give them a quick flip to color the other side and then pull them off. Alternatively, you can cook tortillas on a cast iron skillet. Place tortilla in a cast iron skillet, warmed over medium-high heat, for about 15 to 30 seconds on each side. You want to look few browned or darkened spots on both sides.
      Keep them warm wrapped in a clean kitchen towel.

    Assemble tacos

    • Add some mashed or avocado, Mexican chickpeas, chopped lettuce, additional cilantro and sliced jalapeños.
      (I choose to go with mashed avocado since it offers a squishy bed for all chickpeas to be nestled on)

    Notes

    Char corn tortillas –
    Turn your gas burner to medium-low and using tongs, place the tortillas one at a time directly over the flame. As soon as they start to brown, give them a quick flip to color the other side and then pull them off. Alternatively, you can cook tortillas on a cast iron skillet. Place tortilla in a cast iron skillet, warmed over medium-high heat, for about 15 to 30 seconds on each side. You want to look few browned or darkened spots on both sides.
    Love more spicy?
      - Increase cayenne pepper powder in the Mexican chickpeas.
      - Add more jalapeño in the cilantro jalapeño sauce.
      - Finally finish with more freshly sliced jalapeños.
    Wanna tone down the heat?
      - Omit cayenne pepper completely in the Mexican chickpeas.
      - Deseed jalapeño before making the sauce or use less.
      - Use less deseeded jalapeños to finish.
    How to meal prep?
     1. Make Mexican chickpeas (double or triple the batch based on your need. Just use a larger non-stick skillet), cool and refrigerate.
     2. Make cilantro lime sauce (again double or triple the batch) and refrigerate for up to 4 days.
     3. Char tortillas just before eating and top with avocado, lettuce, cilantro and jalapeños.
    Cilantro Lime Sauce - It is the same recipe for cilantro lime sauce that is found here. but halved. 

    Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Cilantro jalapeño sauce is inspired and slightly modified from Gimmedelicious.com

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting kitchenathoskins.com

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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    Maria Doss
    Maria Doss

    I am Maria Doss, the recipe creator, photographer and writer behind Kitchen at Hoskins. Here you'll find lots of creative recipes that use clever techniques or flavor profiles. It might intertwine two cuisines together to create a perfect blend or use an innovative technique.
    About Maria ->

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