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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.
Course: Main Course
Cuisine: Mexican
Keyword: chcikpea taco recipe, chickpea tacos, easy chickpea taco, garbanzo bean tacos, vegetarian taco recipe
Servings: 2 servings
Author: Maria Doss

Ingredients

Cilantro lime Sauce

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup lightly packed cilantro
  • 1 tablespoon lime juice
  • 1 small jalapeño (deseeded if you like it less spicy)
  • 1 garlic clove
  • 1/2 teaspoon salt or to taste

Additional ingredients

  • 1 small avocado, chopped or mashed
  • chopped lettuce
  • chopped cilantro
  • sliced jalapeños
  • 4 corn tortillas

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.