Easy Chickpea Tacos – Connoisseurus Veg

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These chickpea tacos will be your new favorite weeknight dinner! They’re loaded with flavor, easy to make, and ready in a flash.

Chickpea Tacos on a plate with limes and cilantro in the background.

Making dinner is often the last thing in the world I want to do at the end of a long day.

This isn’t much of an issue on days when I’m developing a new recipe for this side (because we eat it for dinner, obviously!), but the rest of my days are spent writing about and looking at pictures of food. So by the end of the day I’m hungry and don’t have much patience for actually preparing a meal.

That’s where recipes like this one come in. These chickpea tacos are so easy to make! The prep work is minimal (dice an onion, mince some garlic), and the filling cooks up in about twenty minutes. And they’re delicious!

Chickpea Taco on a plate with lime wedges and halves.

So next time you’ve got a busy week, make sure you stock up on the ingredients listed below. You can have dinner ready in record time and stop being hangry, asap!

Jump to:

Ingredients You’ll Need

  • Canned tomato sauce.
  • Adobo sauce. You can get this from a can of chipotle peppers, which are available in the international foods aisle at the supermarket.
  • Spices. You’ll need cumin and paprika.
  • Lime juice. Freshly squeezed juice is your best bet for excellent taco flavor!
  • Salt & pepper.
  • Olive oil. You can substitute with any high-heat oil you have on hand. Corn oil, avocado oil, canola oil and coconut oil will all work!
  • Onion.
  • Garlic.
  • Canned chickpeas. We’re using canned chickpeas to make like easy. If you like to cook your chickpeas from scratch, that’s fine! You’ll need about 3 ½ cups of cooked chickpeas.
  • Fresh cilantro. Skip the cilantro if you think it tastes like soap.
  • Tortillas or taco shells. I’m using corn tortillas that I’ve briefly warmed up in a skillet, but you could also use small flour tortillas or premade crispy taco shells.
  • Shredded cabbage or lettuce. I’m using red cabbage. Green works too. If you prefer lettuce, go for a crispy variety like Romaine.
  • Toppings. The sky is the limit here! My tacos are topped with diced avocado, vegan sour cream (Tofutti brand) and extra cilantro. Other options include hot sauce, cashew cream, pico de gallo, guacamole, vegan queso, vegan shredded cheese, salsa, red onion, and fresh scallions.

Tip: You’ll have some extra adobo sauce and chipotle peppers on your hands after making these. Seal them in an airtight container and store them in the fridge for up to a week, or freeze them for up to 3 months. Then use them in another recipe, like this vegan chipotle mac and cheese or this sweet potato black bean chili.

How They’re Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Taco sauce in glass bowl with spoon.
  • Mix up the sauce first. You’ll want it to be ready to go when you need it. Simply stir together tomato sauce, adobo sauce, spices, lime juice, and some salt.
Onions and garlic cooking in oil in a skillet.
  • Heat some oil in a skillet and add diced onion. Sweat the onion for a few minutes, then add the garlic and sauté it briefly.

Tip: Make a double, triple or even quadruple batch of sauce. Divide the extra up and freeze it in single batch portions. Then you have even less prep work to do next time you make chickpea tacos.

Sauce being poured into a skillet filled with chickpeas.
  • Add the chickpeas and sauce to the skillet. Stir it up!
Chickpea Taco filling cooking in a skillet.
  • Let the mixture simmer for about 10 minutes, until the sauce thickens up a bit.
Chickpea Taco filling in a skillet with wooden spoon.
  • Take the skillet off of heat and stir in some chopped fresh cilantro. Add more salt if you’d like, along with some black pepper to taste. Make any other adjustments to the seasonings you’d like.
Three Chickpea Tacos and limes on a plate surrounded by fresh cilantro.
  • Stuff your chickpea taco filling into tortillas or shells, along with some shredded cabbage or lettuce, and pile on the toppings.

Leftovers & Storage

Leftover chickpea taco filling will keep in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for 3 months.

Frequently Asked Questions

Are these tacos gluten-free?

Yes, as long as you use corn tortillas or gluten-free soft (flour) tortillas.

Are chickpea tacos spicy?

These tacos have a slight kick, which comes entirely from the adobo sauce. If you prefer mild tacos, leave the adobo sauce out and substitute smoked paprika for sweet paprika. If you like extra spicy tacos, use some extra adobo sauce, add a minced chipotle pepper to the sauce, or add some hot sauce.

More Vegan Taco Recipes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Close up of three Chickpea Tacos on a plate with lime slices.

Easy Chickpea Tacos

These chickpea tacos will be your new favorite weeknight dinner! They’re loaded with flavor, easy to make, and ready in a flash.


  • ¾
    canned tomato sauce
  • 2
    adobo sauce
    (Notes 1 and 2)
  • 2
    ground cumin
  • 1
  • 1
    lime juice
  • ½
    plus more to taste
  • 1
    olive oil
  • 1
    small onion,
  • 2
    garlic cloves,
  • 2
    (15 ounce/400 gram) cans
    drained and rinsed
  • 2
    finely chopped fresh cilantro
  • Black pepper,
    to taste
  • 6
    corn tortillas (Note 3),
    warmed in a skillet (Note 4)
  • Shredded cabbage or lettuce
  • Toppings of choice (Note 5)


  1. Stir the tomato sauce, adobo sauce, cumin, paprika, lime juice and ½ teaspoon of salt together in a small bowl. Set aside.

  2. Coat the bottom of a medium skillet with the oil and place it over medium heat.

  3. Add the onion. Sweat the onion for about 5 minutes, until it becomes soft and translucent, stirring frequently.

  4. Stir in the garlic and cook it with the onion for about 1 minute, until very fragrant.

  5. Stir in the chickpeas and tomato sauce mixture. Bring the sauce to a simmer and cook everything for about 10 minutes, until the sauce thickens up a bit.

  6. Remove the skillet from heat and stir in the cilantro. Season the filling with more salt if desired, and black pepper to taste. Adjust any other seasonings to taste.

  7. Place a bit of lettuce or cabbage into the bottom of each tortilla, then fill the tortilla with the chickpea taco filling. Top with toppings of choice.

Recipe Notes

    1. You can get adobo sauce from a can of chipotle peppers, available in the international section of most supermarkets.
    2. Adjust the amount of adobo sauce to taste. Use more for extra spicy, smoky flavor, less for milder flavor. You can also add a minced chipotle from the can for even more heat.
    3. Small flour tortillas or hard taco shells can be used if preferred.
    4. To warm a tortilla, simply place it in a hot skillet (unoiled or oiled for a little crispiness), for a few minutes on each side, until brown spots begin to form.
    5. Potential toppings include avocado, salsa, guacamole, vegan cheese, vegan sour cream, red onion, scallions and hot sauce.
    6. This recipe makes enough filling for 6 big, full tacos. You could also get 8 smaller tacos out of it.
    7. Nutrition information does not include toppings.

Nutrition Facts

Easy Chickpea Tacos

Amount Per Serving (1 taco (⅙ of recipe))

Calories 265
Calories from Fat 44

% Daily Value*

Fat 4.9g8%

Saturated Fat 0.6g3%

Sodium 947mg39%

Potassium 445mg13%

Carbohydrates 48.3g16%

Fiber 8.8g35%

Sugar 3.7g4%

Protein 9.2g18%

Calcium 83mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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