Spiced Chickpea Tacos with Avocado Sauce
Make these spiced chickpea tacos your next weeknight dinner and you won’t be disappointed! Complete with a creamy cilantro avocado sauce, these plant-based tacos have all of the flavor and textures you want in every single bite. Even if you don’t typically eat a plant-based diet, you will love these tacos!
SPICED CHICKPEA TACOS WITH AVOCADO SAUCE
SPICED CHICKPEA TACOS WITH AVOCADO SAUCE
4
servings20
minutes20
minutesMake these spiced chickpea tacos your next weeknight dinner and you won’t be disappointed! Complete with a creamy cilantro avocado sauce, these plant-based tacos have all of the flavor and textures you want in every single bite. Even if you don’t typically eat a plant-based diet, you will love these tacos!
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Ingredients
- For the Chickpea Filling
2 15-ounce cans chickpeas, drained and rinsed
1 tablespoon avocado or olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1 teaspoon ground cumin
- For the Cilantro Avocado Sauce
1/2 ripe avocado, pitted
1/2 cup fresh cilantro
3 tablespoons olive oil
1 1/2 tablespoons rice vinegar
Juice of 1 lime
1 garlic clove
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes, optional
- For assembly
12 corn tortillas
2 cups shredded cabbage
1 cup arugula
chopped cilantro, for garnish
1 lime, quartered, for topping
Directions
- Preheat the oven to 400F and line a large sheet pan with parchment.
- In a large bowl, combine the chickpeas, spices, and oil. Mix well to evenly coat the chickpeas, then transfer to the baking sheet in one even layer. Bake until the chickpeas are crisp on the outside, 15 to 20 minutes.
- Meanwhile, make the sauce: add all of the sauce ingredients to a blender or food processor and blend on high speed until smooth and creamy, 30 to 60 seconds. Add water, one tablespoon at a time, as needed to fully blend the sauce to a pourable consistency.
- To assemble, warm the tortillas in the microwave or stovetop. Add even servings of arugula and cabbage to each, then the cilantro avocado sauce, then the chickpeas. Top with a sprinkle of chopped cilantro and a squeeze of lime juice.
Notes
- Storage: Refrigerate the chickpeas in a sealed container for up to 3 days. The sauce can be refrigerated for up to 7 days.
- Reheating: Re-crisp the chickpeas in the oven or air-fryer at 350F.
- Cilantro Sauce: If you don’t like the taste of cilantro swap for a cup of basil leaves.
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This meal is definitely going to become a regular on my menu! I found a new love and appreciation for chickpeas! As someone who doesn’t get enough protein in, these were a hit and SUPER easy to make. The cilantro avocado sauce was tasty!!
This recipe was really great! Cheap, easy, definitely worth a remake. The only adjustment I would make is to skip the rice wine vinegar and just use lime juice as the acidy component of the sauce (just my personal taste).