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.
Servings: 2 servings
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.
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.