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    Home » Recipes » Vegetarian

    Mexican Chickpeas

    Published: Mar 25, 2020 · Modified: Feb 16, 2023 by Maria Doss · This post may contain affiliate links · 10 Comments

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    Easy Mexican Chickpeas for tacos, salads, lettuce wraps, nachos or burrito bowl - An all purpose vegetarian taco filling made with canned chickpeas is healthy, versatile and delicious - Perfect vegetarian taco Tuesday recipe!

    If you love Mexican recipes as much as us, then you might also love Mexican chicken, Chicken Rice Bowl, Fish Tacos or Potato Tacos.

    As an Amazon Associate and member of other affiliate programs we earn a small commission from qualifying purchases through our affiliate link. For more information read our Non-Disclosure Agreement.

    chickpeas Mexican style

    Mexican Chickpeas

    This Mexican chickpeas has been one of our go-to family favorite for many years. This vegetarian taco filling is a great option when you are pressed for time or just not in the mood to whip up a family dinner (more easy weeknight dinner ideas ).

    It is almost as easy as opening a can of chickpeas. Have you tried this Butter Chickpeas or Curried Chickpea Soup?

    Reader feedbacks

    Amanda writes "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"

    Why are you going to love this recipe?

    1. Made using canned chickpeas
    2. Mostly pantry ingredients
    3. Quick and easy
    4. Vegan/vegetarian
    5. Great for meal prep
    6. Healthy and Protein-rich

    Packed with flavor

    A flavorful blend of spices like coriander, chili, paprika, cumin, oregano and cayenne adds wonderful flavor without being too spicy. Garlic, lime juice and cilantro adds freshness and enhances the taste.

    How to serve?

    1. Make Chickpea Burrito Bowl with white or brown rice, pico de gallo, avocado, cooked corn, cheese and cilantro.
    2. Lettuce wraps with butter lettuce cups, salsa or pico de gallo, avocado or avocado crema, cheddar, corn and jalapeños and sour cream.
    3. Make Chickpea Tacos with all the fix-ins.
    4. Garbanzo bean Nachos with tortilla chips topped with this filling and Mexican blend cheese, baked and top with guacamole.

    Pro Tips for Success

    Chickpeas - Drain and rinse canned chickpeas under running water. Pat dry in a clean kitchen towel before using.

    Oil- It might look like that the amount of oil is bit too much, but it really helps in toasting the spices and brining the dish together.

    Make it spicier - Add more cayenne pepper powder and chopped jalapeno pepper along with onion and garlic.

    Make it less spicy - Decrease cayenne or omit.

    stirfry mexican spices along with chickpeas

    add chopped cilantro to cooked chickpeas

    How to make chickpeas for tacos?

    1. Drain, rinse garbanzo beans and pat dry.
    2. Heat some vegetable oil in a non stick skillet. Saute chopped onion and garlic for about 2 minutes. Add garbanzo beans, spices and stir fry oven medium heat for about 3 to 4 minutes or spices are toasted.
    3. Take off heat and mix in cilantro and lime juice.

    How to store?

    Leftovers (or make a double batch) can be refrigerated for up to 5 days in a air tight container.

    Can this be frozen?

    Sure can! Portion them in quart size zip lock bags and freeze for up to a month. Simply thaw overnight in the refrigerator and microwave until heated through.

    stir chopped cilantro and lime juice with chickpeas
    garbanzo beans Mexican recipes
    chickpeas for tacos
    mexican chickpeas in a skillet

    chickpeas Mexican style

    More Chickpea recipes to try

    • Air Fryer Chickpeas 
    • Chickpea and Spinach Curry
    • Creamy Chickpea Salad
    • Chocolate Hummus

    Follow me on INSTAGRAM, TIK TOK, FACEBOOK or PINTEREST for more delicious recipes.

    Mexican Chickpeas for Tacos, Salads, Nachos or Burrito Bowls

    Quick and easy Mexican chickpeas for tacos, salads, nachos or burrito bowl. This all purpose vegetarian taco filling made with canned chickpeas is healthy, easy, versatile and fabulous for meal prep.
    3.9 from 39 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 7 minutes
    Servings: 2 servings
    Calories: 158kcal
    Author: Maria Doss

    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

    Additional ingredients

    • 2 tablespoons vegetable oil
    • ½ cup finely chopped onion
    • 2 garlic cloves, minced
    • 1 - 15.5 ounce can chickpeas (garbanzo beans), drained, rinsed and patted dry
    • ½ cup chopped cilantro
    • 1 teaspoon lime juice
    Prevent your screen from going dark

    Instructions

    Make spice mixture

    • Stir all spice mixture ingredients together in a small bowl.

    Make Mexican Chickpeas

    • Heat vegetable oil in a medium non-stick skillet over medium heat. Saute onion and garlic for 1-2 minutes, until onions are translucent.
    • Add chickpeas and spice mixture. Cook, stirring occasionally for 3-4 minutes, until spices are toasted well.
    • Take off heat and stir in lime juice and cilantro. 

    Notes

    Chickpeas – Drain and rinse canned chickpeas under running water. Pat dry in a clean kitchen towel before using.
    Oil- It might look like that the amount of oil is bit too much, but it really helps in toasting the spices and brining the dish together.
    Make it spicier – Add more cayenne pepper powder and chopped jalapeno pepper along with onion and garlic.
    Make it less spicy – Decrease cayenne or omit.

    Nutrition

    Serving: 1 Serving | Calories: 158kcal | Carbohydrates: 8g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 604mg | Potassium: 171mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1180IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 1mg

    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!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.

    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.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.

    « Instant Pot Thai Chicken Fried Rice
    Chickpea Tacos with Cilantro Lime Sauce »

    Reader Interactions

    Comments

    1. Amanda Marie Boyle

      September 26, 2020 at 10:16 pm

      5 stars
      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.

      Reply
      • Maria Doss

        September 27, 2020 at 2:30 pm

        I love the idea of stuffing them into peppers, makes a healthy and filling meal. Glad you liked it:)

        Reply
    2. Heather

      November 24, 2020 at 12:53 am

      5 stars
      Sooo good! Used it as a taco side! We loved it!

      Reply
      • Maria Doss

        November 24, 2020 at 3:09 am

        Glad you loved it:)

        Reply
    3. Amy

      February 22, 2021 at 8:06 pm

      5 stars
      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!

      Reply
      • Maria Doss

        February 23, 2021 at 1:04 am

        Glad you liked it Amy, lime juice adds a lovely tanginess and mellows down the spiciness.Cheers, Maria

        Reply
    4. Chelle E.

      May 01, 2021 at 4:05 pm

      5 stars
      This was an absolute hit. I served it with guacamole & pico de gallo. I will absolutely make this again.

      Reply
      • Maria Doss

        May 02, 2021 at 2:46 pm

        Glad you loved it:)

        Reply
    5. Keely

      November 05, 2022 at 11:52 pm

      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.

      Reply
      • Maria Doss

        November 07, 2022 at 1:53 am

        Hi Keely, Cilantro is coriander leaves. All metric conversions coming soon hun - Maria

        Reply

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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.
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