These Mexican chickpeas are a quick, flavorful plant-based filling for tacos, salads, burrito bowls, lettuce wraps, and more. Vegan, gluten-free, and ready in under 15 minutes!
5 STAR REVIEWS
Amanda says "This saved my dinner I was going to make stuffed peppers with a black bean quinoa chili, but I was out of quinoa. Looking for inspiration and I found this! So good in peppers with Mexican cheese" ★★★★★
Heather says "Sooo good! Used it as a taco side! We loved it!" ★★★★★
This Mexican chickpeas recipe has been a family favorite vegetarian dinner for years. It's an exceptional vegetarian taco filling, ideal for those hectic weeknights when time is limited for making dinner for your family.
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Why You’ll Love This Chickpea Recipe
- Ready in under 20 minutes with just one skillet—perfect for busy weeknights.
- Made with basic Mexican spices you already have on hand.
- Super versatile—use it in tacos, burrito bowls, lettuce wraps, or even over nachos.
- Uses canned chickpeas for a fast, fuss-free plant-based protein.
- Big on flavor with bold, zesty seasoning in every bite!
Ingredients you'll need
Scroll down to the recipe card below for full information on ingredients and amounts.
- Chickpeas: Start by draining and rinsing canned chickpeas under cold running water before using—this simple step improves texture and flavor in all your favorite canned chickpeas recipes.
- Spices: This recipe uses a blend of everyday taco spices like chili powder, paprika, coriander, cumin, cayenne, and oregano to build bold, smoky, and slightly spicy flavor. Adjust the cayenne for heat and feel free to swap in smoked paprika for a deeper, earthy note if you have it on hand.
- Onion & Garlic: Use about ¼ cup of finely chopped onion and 2 cloves of minced garlic for best results. If you're short on time, you can skip the onion, but garlic is key—it adds depth and savory richness that really enhances the dish.
- Lime: A squeeze of fresh lime juice adds a bright, citrusy note that balances the warm spices. Always use fresh lime if possible—bottled juice just doesn’t deliver the same punch.
- Cilantro: Fresh cilantro adds a pop of color, aroma, and freshness. Stir it in just before serving or sprinkle it on top as a garnish—either way, it elevates the dish and gives it a more vibrant finish.
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Mexican Chickpeas
Ingredients
Spice mixture
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon sugar
- ¼ teaspoon cayenne pepper powder optional
Additional ingredients
- 2 tablespoons vegetable oil
- ½ cup finely chopped onion
- 2 garlic cloves, minced
- 1 can chickpeas, 15.5 ounces
- ½ cup chopped cilantro
- 1 teaspoon lime juice
Instructions
Make spice mixture
- Stir all spice mixture ingredients together in a small bowl.
Cook
- Heat vegetable oil in a medium skillet over medium heat. Saute onion and garlic for 1-2 minutes, until onions are translucent.In the mean time, drain the chickpeas, rinse them under running water, and pat them dry.
- Add chickpeas and spice mixture, cook, stirring about 3 minutes, until the spices are evenly distrubuted and toasted.
- Take off heat and stir in lime juice and cilantro.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to make Mexican Chickpeas?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
- Heat vegetable oil in a skillet over medium heat. Saute onion and garlic for 1-2 minutes, until onions are translucent.
- Add rinsed and drained chickpeas.
- Add all the spices into a bowl and give a good stir, before adding along with the chickpeas.
- Cook, stirring occasionally for 3-4 minutes, until spices are toasted well.
5. Take the chickpeas off heat and stir in lime juice and cilantro.
Delicious Ways to Serve Mexican-Style Chickpeas
- Chickpeas Burrito Bowl: Serve over cilantro lime rice or cooked quinoa, then top with avocado, salsa, and your favorite fixings.
- Chickpeas Lettuce Wraps: Spoon into lettuce cups with salsa, corn, cilantro, and a drizzle of sour cream.
- Chickpea tacos: Use as a filling for tacos with all your favorite fixings.
Recipe tips
- Pat dry the canned chickpeas before using them in the Mexican chickpeas recipe.
- If you like it milder garbanzo beans, then skip the cayenne.
Looking for more ways to make with canned chickpeas:
Canned chickpeas are budget-friendly, protein-rich, and incredibly versatile. Here are some easy and delicious ways to put them to use:
- A sweet twist on traditional hummus, this creamy chocolate date hummus blends chickpeas, cocoa, and naturally sweet dates into a rich, healthy treat you can dip fruit or crackers into.
- When you’re in the mood for something cozy, a warm bowl of chickpea tomato soup makes a hearty, nourishing meal with simple ingredients.
- If you're craving something vibrant and spiced, this beet and chickpea curry combines earthy beets and tender chickpeas in a fragrant coconut-based sauce that’s both filling and colorful.
- For a quick, high-protein snack, toss chickpeas with spices and pop them in the air fryer—air fryer roasted chickpeas come out crispy, flavorful, and completely addictive.
- Need a fast vegetarian weeknight dinner? This chickpea and spinach curry is packed with plant-based protein, simmered in a flavorful sauce, and comes together in under 30 minutes.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Kitchen at Hoskins on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Amanda Marie Boyle
This saved my dinner I was going to make stuffed peppers with a black bean quinoa chili, but I was out of quinoa. Looking for inspiration and I found this! So good in peppers with Mexican cheese.
Maria Doss
I love the idea of stuffing them into peppers, makes a healthy and filling meal. Glad you liked it:)
Heather
Sooo good! Used it as a taco side! We loved it!
Maria Doss
Glad you loved it:)
Amy
I didn't have cilantro or lime juice to add, but these were still AMAZING. I can only imagine how extra delicious they'll be once I have those two finishing touches!
Maria Doss
Glad you liked it Amy, lime juice adds a lovely tanginess and mellows down the spiciness.Cheers, Maria
Chelle E.
This was an absolute hit. I served it with guacamole & pico de gallo. I will absolutely make this again.
Maria Doss
Glad you loved it:)
Keely
Looks great! Need a translator though. Cilantro? Think that's coriander, and we do grams, not ounces, but easy enough to Google. Cheers, from Australia, mate.
Maria Doss
Hi Keely, Cilantro is coriander leaves. All metric conversions coming soon hun - Maria
Joe
Cilantro is the leaves and stems. Coriander is the seeds. Two distinct looks and tastes, both amazing!
Maria Doss
Yes!
CATHY KRAFT
WANTED A DIFFERANT SIDE DISH WITH OUR TACOS AND MEXICAN RICE, THIS WAS AN AWESOME DISH !!!!THANK YOU😋
Maria Doss
Happy to hear hun, have a wonderful day - Maria
Lisa
Hi Maria
i often make vegetarian dishes for my family when we don't want to eat chicken or meat. normally i make a mexican lentil mix for nachos. i wanted to try something with chickpeas today. your recipe was PERFECT! quick, easy, delicious and everything was eaten in one sitting. i added some white pepper because we like things peppery and not quite so *chili*. thanks for a wonderful alternative! Cheers from Canada 🙂
Maria Doss
That’s so great to hear! So glad you love it hun – Maria ♡
SmileyInFrswd
I love Chickpeas, but am low/no carb, so I haven't had them in a long time. I've only ever had them in a salad, that I can recall. I was making a garlic shrimp dish with Mexican flavors, and wanted something to pair with it. This dish was great, I'll keep it and make it again sometime. I didn't have any cayenne, so I omitted that. Used red/purple onion b/c it's what I had. I drained the beans, but did not rinse or dry them, and had no problems with splatter.
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡