Saturday, July 13, 2013

Chickpea Tacos

Now that we are back in our kitchen, it is time to start back up Taco Fridays!  We made brown rice with garlic and parsley as a side.  These tacos are very filling and packed with fiber and protein!

Chickpea Tacos
Makes approximately 8 tacos
Adapted from magazine

1                medium red onion, finely chopped
1                garlic clove, minced
1                15 oz. can chickpeas, drained and rinsed
                  taco seasoning mix to taste
2                avocados
                  prepared salsa
8                crisp corn taco shells
                  vegan cheese
                  vegan sour cream

In large non-stick skillet, heat olive oil over medium heat and add chickpeas and taco seasoning.  Cook chickpeas approximately 5 minutes.  Remove and put in bowl. 

In same skillet, add a bit more oil and add chopped onion and minced garlic.  Cook until soft then transfer to bowl.  Mix together with the chickpeas.

Layer Tacos.  Layer of chickpea mixture, shredded lettuce, jarred pico de gallo or salsa (we used Trader Joe’s salsa with beans, corn and tomato, vegan cheese and top with diced avocado.  A dollop of sour cream for the final touch.


  1. These look great! Never thought to try chickpeas in tacos.

    1. We love trying different variations of tacos -- so many options!