Crunchy Chickpea Tacos

These Crunchy Chickpea Tacos combine flavorful Crispy Chickpeas and your favorite vegan taco toppings to make a quick and nutrition meal.

Get creative and add toppings like this Easy Vegan Corn Salsa or Homemade Guacamole. Or serve these deconstructed as the veggie option for your next taco or burrito bar.

More recipes for chickpea lovers: Try this Buffalo Chickpea Dip, Lemon Basil Hummus, or Roasted Chickpea Lemon Pasta.

Why You’ll Love this Recipe

• Customizable – You can add any extras that you want to these tacos. Try this Cilantro Lime Rice or Easy Corn Salsa as a garnish!
• Control the heat – You can easily reduce the heat of this recipe by omitting the Chipotle Lime Aioli, or add 1/4 tsp cayenne to the aioli for even more of a kick.

Ingredients

• Chickpeas – Just rinse and drain if you are using canned chickpeas, no need to remove the skins. If you are cooking your chickpeas from dry, make sure to soak overnight before cooking to cut down your cooking time.
• Taco seasoning – I use my own recipe, but you can use a packet of taco seasoning, too.
• Olive oil – Omit when roasting the chickpeas if you want oil-free.
• Tortillas – I used small taco-sized flour tortillas for this recipe. You can opt for corn tortillas to make this recipe gluten-free, or use any size tortilla you’d like.
• Toppings – Fresh veggies, lettuce, salsa, anything you like on your tacos!

Try these delicious topping options:

• Cilantro Lime Cabbage Slaw 
• Chipotle Lime Aioli

Helpful Equipment

In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Large bowl
• Baking sheet
• Parchment paper (optional)
• Air Fryer (optional)

How to Make Chickpea Tacos

Preheat the oven to 350 degrees Fahrenheit.

If you are using canned chickpeas, all you have to do is drain and rinse them. Don’t worry about removing the skins. Pat dry with a paper towel and set aside.

Combine the chickpeas with the oil and taco seasoning in a large bowl. Roast them in the oven on a parchment-lined baking sheet at 350 degrees Fahrenheit for 45 minutes, tossing every 15 minutes or so.

Prepare the Toppings

If you will be making special toppings for the tacos, prepare them while the chickpeas bake.

Construct the Tacos

Once the chickpeas are roasted and cooled, pile them into your tortilla of choice and top your favorite toppings. Enjoy!

These chickpeas also make a great burrito base, or you can toss them into a bowl and enjoy as a simple taco salad.

How to Store

• Room Temp: The chickpeas will store best at room temp loosely covered for 3-5 days.
• Fridge: Store leftover constructed tacos in the fridge for 1-2.

More Tips

• Not Vegan? Use the taco seasoning recipe for ground meat. Use regular mayo for the aioli. Add cotija cheese on top.
• Gluten-Free? Stick with gluten-free corn tortillas for this recipe and you’re all set.
• Oil-Free? Omit the oil when roasting the chickpeas, and omit the aioli for an oil-free meal.