Chickpea Tacos with Cilantro Lime Sauce

Chickpea Tacos with Cilantro Lime Sauce

These Chickpea Tacos are loaded with Mexican-style seasoned chickpeas, creamy avocado, crunchy lettuce, and an addictive cilantro sauce, making an easy 30-minute vegetarian weeknight dinner. Seriously satisfying!

Course Main Course

Cuisine Mexican

Keyword chcikpea taco recipe, chickpea tacos, easy chickpea taco, garbanzo bean tacos, vegetarian taco recipe

Prep Time 20

Cook Time 2

Servings tacos

Calories 194kcal

Author Maria Doss

Ingredients

For the chickpeas

2 tablespoons vegetable oil
1 cup chopped onion one small
3 cloves garlic chopped
2 cans (15.5 ounces) chickpeas drained and rinsed
2 teaspoons each of chili powder, paprika, and coriander powder
1 teaspoon each of ground cumin and salt
½ teaspoon each of cayenne powder and sugar
½ cup chopped cilantro
2 teaspoons lime or lemon juice

For the sauce

1 ½ cups cilantro lightly packed
1 small to medium jalapeño remove seeds if you like less spicy
1 clove garlic
¾ cup sour cream or plain yogurt
¼ + 2 tablespoons mayonnaise
1 ½ tablespoons lime or lemon juice
½ teaspoon salt or to taste

To assemble tacos

8 corn tortillas warmed
sliced avocado as needed
chopped lettuce as needed

Instructions

Cook Chickpeas

Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2–3 minutes, until the onion is soft and translucent. Stir in the drained and rinsed chickpeas, followed by the chili powder, paprika, coriander, cumin, cayenne, sugar, and salt.
Cook, stirring frequently, for about 4 minutes, until the spices are evenly distributed and lightly toasted. Remove from the heat and stir in the cilantro and lime juice.

Make the Sauce

Add all of the sauce ingredients to a food processor or blender and blend until smooth and creamy. Refrigerate until ready to use.

Assemble tacos

Fill each warmed tortilla with shredded lettuce, a generous spoonful of the cooked chickpeas, and a slice of avocado. Drizzle with the sauce, then finish with chopped cilantro and extra-sliced jalapeño for a little heat.

Video

Notes

Adjust the jalapeño to your taste in the cilantro lime sauce—add more if you like extra heat.

You can use 3 cups of cooked chickpeas instead of canned (see our Instant Pot chickpeas recipe).

The chickpea taco filling can be refrigerated for up to 5 days or frozen for up to a month.

Nutrition