Mexican Chickpeas

cooked spicy chickpeas in a black skillet along with a spoon.

These Mexican chickpeas are a quick, flavorful plant-based filling for tacos, salads, burrito bowls, lettuce wraps, and more. Vegan, gluten-free, and ready in under 15 minutes!

Course Main Course

Cuisine Mexican

Keyword Mexican chickpeas

Prep Time 5

Cook Time 9

Total Time 14

Servings 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 optional

Additional ingredients

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

Instructions

Make spice mixture

Stir all spice mixture ingredients together in a small bowl.

Cook

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.

Video

Notes

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, then skip the cayenne.

Nutrition