If I could have tacos everyday, I probably would. There are so many things you can do with tacos, and it’s no secret that I like a little bit of spice in my food. This recipe for smoky chickpea tacos is vegan, soy-free and gluten-free.
This is a quick lunch or dinner that can be on your table in under 30 minutes. Top them with vegan sour cream, salsa, guacamole, or your favorite hot sauce. Sometimes, I also like to added fresh shredded lettuce or cabbage.
I like this recipe just the way it is, but you can add additional ingredients if you’d like. That’s the best thing about tacos. You can customize them and make them a little differently every time. The same holds true for Buddha bowls.
Ingredients needed for these smoky chickpea tacos
- Chickpeas – Chickpeas are one of my favorite ingredients to prepare vegan meals with. They add protein and bulk to make these tacos more satisfying. I’ve also made this recipe with black beans and they were just as good. Be sure to rinse and dry the chickpeas thoroughly. I like purchasing them in a box over a can, if you can find them. Fiber will also help to keep you feel fuller, longer.
- Green pepper – One small green pepper is all you need for these smoky tacos. Use a jalapeno or serrano if you like a bit of spice. You can also char the pepper on a cast iron skillet or the grill for added smoky flavor.
- Red onion – I find that red onion works best for these tacos. They do add a sharp bite (but I really like that, myself). If you want to lessen the bite of the raw onion a bit, soak the chopped onion in fresh lime juice while you prepare the rest of the ingredients.
- Garlic – I might be a bit addicted to garlic. I would use an entire head of garlic in this recipe if my husband would approve. Add as little or as much as you want.
- Smoked paprika – If you’ve never cooked with smoked paprika, I highly recommend it. This is where the smoky flavor really comes alive. Regular paprika is good, but it lacks this depth.
- Cumin, Oregano and Salt – The cumin adds another layer of smoky flavor, while the oregano contributes to a fresh flavor and the salt brings everything together.
- Corn tortillas – Feel free to use soft flour tortillas if you are not gluten-free. I personally like the way the corn tortillas compliment the ingredients in this recipe. But, the choice is yours!
- Avocado – It wouldn’t be a proper taco without fresh avocado or a dollop of guacamole.
How to make smoky vegan chickpea tacos
Time needed: 25 minutes
Making smoky vegan tacos is easy, and this meal can be on your table in under 30 minutes.
- Prepare the onion.
Finely chop your red onion and set aside. If you want to lessen the bite of the onion, soak it in fresh lime juice with a pinch of salt while you prepare the rest of the ingredients.
- Peel and mince the garlic.
Using a small knife or garlic press, mince the garlic to prepare it for cooking.
- Cut the avocado.
Cut the avocado in half and remove the pit. Then, slice lengthwise. To preserve freshness, flip the avocado over with the shell side up. You can also use fresh guacamole instead of avocado.
- Cut your pepper.
Slice your green pepper in half length-wise and remove the seeds and pith. If you’re using a spicy pepper, leave in some seeds for extra heat.
- Brown the chickpeas.
Heat 2 tbsp. of olive oil in a large pan over med-high heat. Add in your chickpeas and swirl them around, letting them brown evenly on all sides for about 2 minutes.
- Add in your spices.
Reduce heat to medium and add the green pepper garlic, paprika, oregano, and cumin. Add any additional spices at this point if you would like to use them. Cook for 5 minutes while stirring regularly.
- Add vegetable broth.
Add the broth and stir to pick up all the flavors from the bottom of the pan. Cook until liquid is reduced by more than half, about 3 minutes. Add salt, taste, and adjust as desired. Set the cooked chickpea mixture aside.
- Prepare the tortillas.
Heat a large pan or griddle over medium-low. Add 1 tbsp. oil, swirling to coat pan evenly. Cook the tortillas for 1 minute on each side, until they begin to crisp up and change color. Add more oil as needed to cook the rest of the tortillas.
- Fill the tacos.
Fill the tortillas with about 2 tbsp. of chickpea mixture. Add a few slices of avocado and about 1 tbsp. of minced red onion. Sprinkle with chopped cilantro and a squeeze of lime juice. Garnish with vegan sour cream or other toppings as desired.
- Serve or store.
For the best flavor, serve these tacos right away. You can also store the ingredients in individual containers and serve them at a later time. Simply wait on cooking the tortillas until you’re ready to eat them.
Smoky Vegan Chickpea Tacos
- 15 oz. chickpeas one can, drained and patted dry
- 1 green pepper use a jalapeno if you like spice
- ½ red onion minced
- 2 cloves garlic minced
- ¾ tsp smoked paprika
- ¾ tsp dried oregano
- 1 tsp cumin
- ¾ tsp sea salt
- ½ cup vegetable broth
- 3 tbsp. olive oil
- 8 6" corn tortillas
- 2 avocados
- 2 fresh limes
- 1 bunch fresh cilantro chopped
- Finely chop the onion and set aside. Wash and dry the cilantro, picking off just the leaves, chop finely.
- Mince the garlic.
- Cut the avocado in half and remove the pit. Thinly slice lengthwise. Leave in the shell and flip cut side down until just ready to serve to preserve freshness.
- Chop off the stem and slice the pepper in half lengthwise. Remove the seeds and veins. Slice thinly crosswise.
- In a large pan, heat 2 tbsp. oil on medium high. Add the chickpeas. Cook for 2 minutes, swirling the pan regularly to distribute the oil and brown the chickpeas.
- Reduce heat to medium and add the green pepper, garlic, paprika, oregano, and cumin.
- Cook for 5 minutes, stirring regularly.
- Add the broth and stir to pick up all the flavors from the bottom of the pan. Cook until liquid is reduced by more than half, about 3 minutes. Add the salt. Stir in and taste to adjust.
- Set the chickpea mixture aside.
- Heat a large cast iron pan or griddle over medium low. Add about 1 tbsp. oil, spreading around to evenly coat the pan.
- Cook the tortillas 1 or 2 at a time for about 1 minute per side until just a little coloured and crispy in spots. Repeat with remaining tortillas, adding more oil as needed.
- Fill the tortillas with about 2 tbsp of chickpea mixture. Add a few slices of avocado and about 1 tbsp of minced red onion. Sprinkle with chopped cilantro and a squeeze of lime juice.
- Serve immediately.