This Mexican Chickpeas is an all-purpose recipe for filling tacos, topping salads, wrapping in lettuce, layering over nachos or making a vegetarian burrito bowl. Reader-beloved recipe - ready in under 15 minutes!
This Mexican chickpeas recipe has been a family favorite for years. It's an exceptional vegetarian taco filling, ideal for those hectic weeknights when time is limited for making dinner for you family.
Canned chickpeas are pre-cooked garbanzo beans, saving you time and effort of soaking and boiling dried chickpeas. They are ready to use straight from the can, cutting down on cooking time significantly.
Why you'll love it?
- Ready in under 20 minutes in one skillet.
- Basic pantry spices
- Versatile vegetarian filling for tacos and burrito bowls
- Made using canned chickpeas
- Mega flavorful!
Few reader feedbacks
Amanda "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 writes "Sooo good! Used it as a taco side! We loved it!"
Amy writes "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!"
Chelle E writes "This was an absolute hit. I served it with guacamole & pico de gallo. I will absolutely make this again"
Scroll down to the recipe card below for full information on ingredients and amounts.
- Chickpeas - As for air fryer chickpeas recipe, drain and rinse canned chickpeas under running water. It helps remove excess sodium and residual canning liquid, which can have a slightly metallic taste.
- Spices - I use basic pantry ingredients like chili powder, paprika, coriander, cumin, cayenne and oregano as in my Mexican chicken recipe.
- Onion & Garlic - This serves as the foundation for homemade taco recipes. Simply add ¼ cup of chopped onion and 2 cloves of minced garlic. If you're pressed for time, you can omit the onion, but skipping garlic isn't recommended.
- Lime - Fresh lime juice brightens the Mexican chickpeas, imparting a vibrant and zest flavor.
- Cilantro - It adds a pop of color and freshness.
- Oil - I like to use a flavorless oil such as vegetable or canola oil.
How to make?
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 Mexican chickpeas off heat and stir in lime juice and cilantro.
How to serve?
- Burrito bowl: My favorite way to serve the Mexican chickpeas is to make a chickpeas rice bowl along with instant pot cilantro lime rice.
- Lettuce wraps: Fill butter cups with the Mexican chickpeas, homemade pico de gallo corn, cilantro and a drizzle of sour cream, to make chickpea lettuce wraps.
- Meatless tacos: Make chickpea tacos with all your favorite taco fix-ins.
- Nachos: Swap the beef or chicken filling in your favorite nacho recipe for the Mexican chickpeas to make vegetarian nachos.
How to store leftovers?
This Mexican chickpeas recipe requires just one can of chickpeas, ensuring minimal leftovers. However, when I opt for meal prepping, I often double the batch.
These extras can be stored in the refrigerator for up to 4 days in a tightly sealed container or in the freezer for up to a month.
- As in all chickpeas recipes, drain the can of chickpeas and rinse them thoroughly under running water. I prefer to pat them dry before using them in the Mexican chickpeas recipe.
- If you like it milder Mexican chickpeas, then skip the cayenne.
More chickpea recipes
- 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
Make spice mixture
- Stir all spice mixture ingredients together in a small bowl.
- 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.
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.
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