Spicy Chickpea Tacos
These plant-based chickpea tacos are ready in just 20 minutes, featuring crispy spiced chickpeas, zesty cilantro-cashew pesto, fresh avocado, and your favorite salsa. High in protein and fiber, low in saturated fat, and full of vibrant flavors, they’re perfect for quick dinners, easy meal prep, or satisfying a taco craving any night of the week.
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.
