Roasted Chickpea and Mushroom Tacos with Jalapeño Lime Slaw
I love when I make a plant-based recipe that even the most passionate meat eaters still love, and these roasted chickpea and mushroom tacos are my latest creation! They’re paired with a delicious and simple jalapeno lime slaw and come together after just about 15 minutes of baking in the oven. Not only are they tasty and vegan, these tacos are very budget-friendly. This recipe was made for my May 2024 grocery series where I turned a $50 grocery haul into five meals!
Roasted Chickpea and Mushroom Tacos with Jalapeño Lime Slaw Ingredient Notes
Chickpeas: These protein-packed legumes get crispy and golden when roasted, taking on the smoky spices while adding a satisfying bite. They’re budget-friendly, hearty, and make a perfect plant-based taco filling.
Baby bella mushrooms: Earthy, savory, and meaty in texture, sliced baby bellas soak up all the seasoning and roast beautifully alongside the chickpeas. They bring depth and umami to each taco bite, even without any meat.
Jalapeño: Used both in the roast and the slaw, jalapeño gives these tacos a fresh kick of heat that’s not overpowering. Roasting mellows the spice and adds smokiness, while the raw version in the slaw keeps things zesty and bright.
Cabbage: Thinly sliced and tossed in the creamy, citrusy jalapeño lime dressing, cabbage adds crunch and freshness that balances out the warmth of the roasted filling. It’s the textural lift every good taco needs.
Roasted Chickpea and Mushroom Tacos with Jalapeño Lime Slaw
4
servings15
minutes20
minutesI love when I make a plant-based recipe that even the most passionate meat eaters still love, and these roasted chickpea and mushroom tacos are my latest creation! They’re paired with a delicious and simple jalapeno lime slaw and come together after just about 15 minutes of baking in the oven. Not only are they tasty and vegan, these tacos are very budget-friendly. This recipe was made for my May 2024 grocery series where I turned a grocery haul into five meals!
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Ingredients
- For the Roasted Chickpea and Mushroom Tacos
15 ounces chickpeas, drained and rinsed
10 ounces baby bella mushrooms, thinly sliced
1/2 jalapeno pepper, seeded and halved lengthwise
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
12 six-inch corn tortillas
roughly chopped cilantro, for topping
- For the Jalapeno Lime Slaw
1/4 cup canned full-fat coconut milk
1/2 jalapeno pepper, seeded and chopped
1 garlic clove
juice and zest of 1 lime
2 tablespoons rice vinegar
1 tablespoon maple syrup
1/2 teaspoon kosher salt, additional to taste
2 tablespoons olive oil
3 cups thinly sliced cabbage (or 9 ounces pre-shredded cabbage or coleslaw mix)
Directions
- Preheat oven to 375F. Prepare a large sheet pan.
- Roast the vegetables: Add the chickpeas and sliced mushrooms to a mixing bowl and toss with the olive oil, salt, chili powder, cumin, and garlic powder until fully coated. Transfer to the sheet pan. Add the jalapeno pepper half to the center of the pan face down. Bake until the chickpeas and vegetables are lightly browned and soft, 15 to 20 minutes.
- Make the slaw sauce: Add the coconut milk, jalapeno pepper, garlic, lime zest, lime juice, rice vinegar, maple syrup, and salt. Blend on high speed until smooth. While continuing to blend, slowly stream in the olive oil. Taste and add additional salt if desired.
- Mix the slaw: Add the cabbage to a mixing bowl and toss with about 2/3 of the sauce. Add additional sauce as desired, then reserve the rest for topping the tacos.
- Warm the tortillas: wrap the stack of tortillas in a damp paper towel and microwave for about a minute to steam. Alternatively, warm on a skillet with a light coating of oil.
- Assemble the tacos: divide the tortillas between four plates and evenly divide the chickpea mix and slaw between them. Top with chopped cilantro and additional sauce, if reserved.
Notes
- Storage: Refrigerate the chickpea and mushroom mixture and slaw in separate sealed containers for 3 days.
- Reheating: Bake or air fry the chickpeas and mushrooms at 400F to re-crisp, 5 to 10 minutes.
- Chickpeas: Swap for black beans or diced or shredded chicken, ground chicken, or ground beef.
- Serving: Optionally add sliced avocado on top to serve.
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absolutely delicious! was worried it would taste too vegetable-y but it was fire. officially addin git to the rotation
Adding this to our rotation! It was our first time having chickpeas as a main protein. I was nervous but it came out soooo good! My husband is kind of picky and isn’t really into plant based meals, and he asked if we could have these more often! Plus it was so easy, dinner was ready in 20 minutes! Thanks Jenn💛
These mushroom and chickpea tacos were 10/10. If you are looking for something else besides a normal taco fillings this is a must try. So much flavor and texture in these tacos.
I could not believe it, but I LOVED these tacos! I’ve tried so many different chickpea recipes and really don’t love mushrooms and this was the first vegetarian recipe I truly loved and will be making again and again! The whole budget meal series was incredible this week!
I did not think I would like these and I really didn’t think my husband would try them because he’s picky and his favorite food is steak. I was shocked to find out that these tacos are DELICIOUS! You would never even miss the meat. We devoured all 4 servings, just the 2 of us. I will make them again. Thanks to Jenn for giving this gluten and dairy free chef a new recipe!
These were amazing! Like, completely blew my mind, I could eat them every day amazing! I was skeptical, but you have to make these. Healthy and delicious!! I haven’t been disappointed by one of Jenn’s recipe yet!
These were really delicious. Even my husband, who typically isn’t a fan of meatless meals, said I should make again! Such a good way to switch up your typical taco night.
This was absolutely delicious! The cilantro lime slaw made it. Jenn – I really appreciate what you do (and am loving the new YouTube channel) because as a vegetarian who’s gluten free, I don’t have to make any substitutions for a lot of your recipes and can just make and enjoy as is – which isn’t the case a lot of the time! Thank you!
It is so hard to pick a favorite from this week, but it has to be this recipe because I cannot get over the jalapeño lime slaw! So flavorful and satisfying. This whole meal is perfect!
My boyfriend who doesn’t like mushrooms loved this one!! It was soooo tasty and filling which I was surprised about!! I used corn tortillas and those worked great too!! Will be making again
These were really good! Perfect for a light, summer meal. The sauce was delicious! Next time I’d even consider adding double the mushrooms for some extra bulk. Would definitely make again!
BEST meatless taco ever. I love everything about it. This + margarita mocktail is the best weeknight meal.
these tacos are so good!!! im a college student making the 20 for $50 meals, this was the first one i tried, and it was a great start!! when i make them again (and that’s a when, not an if) im gonna go a little lighter on the chili powder as a matter of preference, but even on the spicier side these are amazing. the slaw is to die for. I’m planning to mix my leftovers with some rice for a lunch rice bowl!
I have become an “evangelist” for these tacos! As a dedicated omnivore who enjoys vegetarian meals, I was hopeful this would be yummy. I became more optimistic about the recipe when I saw how heavy you went on the spices (don’t be afraid folks!) But I’d been “hurt” before by meat free recipes that seemed promising but turned out tasteless.
Then, finally I placed the slaw and bean mixture on almond flour tortillas, put additional roasted jalapeño and cilantro and took a bit. Four words: THESE TACOS ARE DELICIOUS! Very flavorful but not spicy: crunchy slaw texture softened by the softer snap of the chickpeas and mushrooms: perfect balance of salt, citrus and background cumin/chili/umami.
If you get nervous about spice levels, I’d say that on a scale of 1-5 (where 1 has a spice level of butter and 5 has a spice level that breaks you out in a sweat on sight alone), this is a 1 if you make as written. I even roasted the other half of the jalapeño, added it. An amazing recipe that I look forward to making again and again.
Apologies for the typos! I was really excited & refused to put on my glasses. 🙂
Thank you for sharing the 5 meals for $50! It has been so helpful this week as I am sticking to a budget. This meal was so flavorful and delicious. I used ground beef instead of chickpeas but otherwise followed the recipe. Your YouTube videos are great too! Thank you!
Thank you, Jenn!
5 -star tacos…yum! We added chicken and they were a hit! We love your budget grocery series!
I’m so glad you enjoyed these!
The ingredients list have half a jalapeño twice. bBt when you read the directions, it only tells you what to do with half a jalapeño, not two haves of a jalapeño
So good. It was spicy! I think I used a really hot chili powder I had in my pantry. The coconut milk, lime jalapeno sauce helped to cool it down. LOVED this recipe. I used TJ’s corn/flour tortillas instead of full corn. I will definitely make this recipe again.
Love this recipe! Tried it first with the vegetarian recipe and it was incredible, then made it with sauteed chicken instead and its just as good! Definitely a staple in our house now. The slaw has no right being that good for such a simple recipe!!!! incredible!
I normally hate mushrooms but I decided to leave them in, and this was delicious and super filling! I didn’t even notice them. I added some poblano peppers for more volume. 10/10!
I made the sauce and slaw and used it to top some quick sheet pan shrimp tacos! The flavor was absolutely delicious and the slaw is so versatile. I would love to try it on a pulled pork sandwich.
Forgot to say I swapped the coconut milk for sour cream and it worked great.
This was an excellent meal but barely enough to feed three hungry people! I would definitely double if you’re feeding a family. Also, needed much more time at a higher temp to roast—400°F for at least 30 minutes. I added chopped onions to roast with the sheet pan mixture, as well as grated fresh ginger and chopped cilantro to the slaw dressing to punch up the Asian flavors. (I believe the other half of the jalapeño is supposed to be diced up in the slaw—it’s mentioned in the introduction but does not appear in the actual recipe—I didn’t think the slaw necessarily needed it, just pointing that out.)
Hi Erika! so happy you enjoyed this one. Oops! the jalapeno was missing from the ingredient list for the slaw, I’ve updated the recipe 🙂
Thanks, Jenn! Stellar recipe 🙂
So so good, and the slaw absolutely makes this recipe! Going into the permanent rotation in my home!
I added a sliced shallot and scattered almost a cup of firzen corn over the chickpeas and mushrooms, bc I love those two veggies, and it added a lot and stretched the filling a bit too.
Adding fresh avocado slices and plenty of cilantro is a MUST. But it’s the flavors in the slaw that take this one over the top.
I admit – at first thought the chickpea and mushroom combo seemed odd, but now that I’ve eaten these tacos I want to make them for everyone!
The recipes in this week’s batch are some of the best Jenn has created.
Works great with crumbled tempeh! Go-to easy weeknight meal that feeels fancy!