These vibrant chickpea tacos are a quick, flavor-packed vegan meal that’s perfect for busy weeknights.
High in plant-based protein and fiber, they keep you full and energized while being low in saturated fat.
Crispy spiced chickpeas paired with a zesty cilantro-cashew pesto, fresh avocado, and salsa make each bite satisfying and nutrient-rich.
Ready in just 20 minutes, they’re ideal for everyday meals or easy meal prep.
Spicy Chickpea Tacos
Equipment
- 1 large nonstick frying pan
- 1 Food Processor
- 1 sheet pan (for roasting nuts, optional)
- Tongs (for charring tortillas)
- Paper towels or clean kitchen towel
Ingredients
Spiced Chickpeas
- 1 15 oz / 425 g can chickpeas, drained
- 2 tsp extra virgin olive oil
- ¾ tsp kosher salt
- ½ tsp dried oregano or Mexican oregano
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Pinch cayenne pepper
- 1 tsp fresh lime juice
Cilantro-Cashew Pesto
- ½ cup 70 g roasted cashews (or walnuts/pistachios)
- 2 ½ cups loosely packed cilantro leaves and tender stems
- 2 garlic cloves roughly chopped
- 1 small jalapeño roughly chopped (optional for heat)
- Zest of 1 medium lemon or large lime
- 2 tbsp fresh lemon or lime juice
- ¼ tsp kosher salt plus more to taste
- Freshly cracked black pepper to taste
- ⅓ cup 75 mL extra virgin olive oil
- 1 –2 tbsp water optional, for thinning
For Serving
- 6 corn tortillas
- Your favorite store-bought or homemade salsa
- 1 large avocado diced
Instructions
- Roast Nuts for Pesto (Optional but Recommended): If using raw cashews, walnuts, or pistachios, preheat the oven to 350°F (175°C). Spread the nuts evenly on a baking sheet and roast for 7–10 minutes, tossing halfway through for even browning. Watch closely to prevent burning. Allow the nuts to cool slightly before blending into the pesto.
- Prepare Chickpeas for Cooking: Drain canned chickpeas and transfer them to a clean kitchen towel or paper towels. Gently pat dry to remove excess moisture without crushing them. Properly dried chickpeas crisp better and develop a golden, blistered exterior when cooked.
- Heat Pan and Oil: Place a large nonstick frying pan over medium-high heat. Add 2 teaspoons of extra virgin olive oil and spread evenly with a paper towel to coat the pan. This prevents sticking and promotes even browning.
- Sauté Chickpeas Until Golden: Add chickpeas to the hot pan in a single layer. Cook undisturbed for 2–3 minutes to allow searing. Toss gently and continue cooking for another 3 minutes until they turn golden and slightly blistered.
- Season Chickpeas Thoroughly: Sprinkle chickpeas with ¾ teaspoon salt, ½ teaspoon dried oregano, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, and a pinch of cayenne pepper. Toss to coat evenly and cook for 2–4 more minutes, letting the spices infuse the chickpeas. Finish with a squeeze of fresh lime juice for brightness.
- Prepare Cilantro Pesto Base: Add roasted nuts to a food processor and pulse until finely chopped. This forms the creamy base of the pesto.
- Add Fresh Ingredients to Pesto: Include 2 ½ cups loosely packed cilantro leaves and tender stems, 2 garlic cloves, 1 small jalapeño (optional), zest of 1 lemon or lime, 2 tablespoons lemon or lime juice, ¼ teaspoon kosher salt, and freshly cracked black pepper.
- Blend Pesto Into a Smooth Sauce: Turn on the food processor and slowly stream in ⅓ cup extra virgin olive oil. Blend until smooth. If the pesto is too thick, add 1–2 tablespoons of water to reach desired consistency. Taste and adjust seasoning with extra salt or citrus juice as needed.
- Char Corn Tortillas for Authentic Flavor: For smoky flavor, place tortillas directly over a medium-low gas flame using tongs for 10–20 seconds per side, or heat in a cast-iron skillet for 15–30 seconds per side. Stack and wrap in a clean towel to keep warm.
- Assemble the Tacos: Spread a spoonful of cilantro pesto on each warm tortilla. Top with spiced chickpeas, diced avocado, and a spoonful of salsa. Arrange tacos on a platter for serving.
- Serve Immediately and Enjoy: Serve tacos hot for optimal flavor and texture. The combination of crispy chickpeas, creamy pesto, fresh avocado, and tangy salsa delivers a nutrient-rich, satisfying meal perfect for weeknight dinners or casual entertaining.
Notes
- Ensure chickpeas are well-dried before cooking to achieve a crispy, golden exterior.
- Roasting raw nuts enhances the pesto’s flavor and adds depth.
- Use tender cilantro stems sparingly; tough stems can make the pesto bitter.
- Adjust jalapeño quantity to your heat preference; removing seeds reduces spiciness.
- Char tortillas over an open flame or skillet for authentic smoky flavor.
- Leftover pesto can be thinned with water or olive oil for sandwiches, bowls, or pasta.
- These tacos are versatile—feel free to add roasted vegetables, pickled onions, or fresh greens.
Chef’s Secrets for Perfect Flavor
The key to these chickpea tacos lies in layering flavors carefully.
Patting chickpeas dry and allowing them to brown undisturbed ensures a crisp, caramelized texture that contrasts beautifully with creamy avocado.
For the cilantro pesto, using a small amount of tender stems adds earthy depth without bitterness.
Toasting nuts beforehand unlocks rich, nutty aromas, while a quick squeeze of citrus brightens the dish and balances the spices.
Using high-quality olive oil and fresh lime or lemon juice elevates the overall flavor, making a simple taco feel gourmet.
Serving Suggestions for Tasty Meals
These tacos shine as a main dish but can also complement a variety of sides.
Serve with a simple Mexican-style salad, black beans, or roasted corn for a complete meal.
Add a drizzle of hot sauce or a sprinkle of cotija cheese (for non-vegan variations) for extra flavor.
For gatherings, create a taco bar where guests can customize their tacos with salsa, pickled vegetables, or shredded lettuce.
They also pair beautifully with a crisp, citrusy beverage like sparkling water with lime or a light, fruity white wine.
Storage Tips for Freshness
Cooked chickpeas and pesto can be stored separately in airtight containers in the refrigerator for up to 3–4 days.
Pesto can also be frozen for up to 2 months—portion it into ice cube trays for easy use.
Avoid assembling tacos too far in advance, as the tortillas can become soggy.
When ready to serve, reheat chickpeas gently in a skillet or oven, and warm tortillas slightly before building tacos to retain texture and flavor.
Frequently Asked Questions
1. Can I use canned chickpeas without draining?
It’s best to drain and pat chickpeas dry before cooking. Excess moisture prevents crisping and can make the chickpeas soggy instead of golden and blistered.
2. How can I make the pesto less spicy?
If you prefer mild flavor, remove the seeds from the jalapeño or use only half.
You can also omit the jalapeño entirely without compromising the bright, fresh flavor of the cilantro and nuts.
3. Are these tacos gluten-free?
Yes! Using corn tortillas keeps this recipe naturally gluten-free. Always check labels if purchasing store-bought tortillas or salsa to ensure there are no added gluten ingredients.
4. Can I prepare this recipe ahead of time?
Yes, both chickpeas and pesto can be made a day in advance. Store them separately to maintain texture and freshness. Assemble tacos just before serving to avoid soggy tortillas.
5. What can I substitute for cashews in the pesto?
Almonds, walnuts, or pistachios work well as alternatives. Toasting them lightly will bring out their flavor and ensure the pesto maintains a creamy, rich consistency.
