These chickpea tacos are the ultimate low-effort, meatless mid-week meal. Packed with flavor and ready in 10 minutes, these tacos are hearty, healthy, and versatile. Plus, this recipe is gluten-free, dairy-free, protein-rich, vegan, and utterly enjoyable!
Prep time: PT15M
Cook time: PT5M
Total time: PT20M
Rating
4.95 stars (19 reviews)
Keywords
avocado, gluten-free, tortillas, vegan, wraps
Ingredients
6 soft tortillas
1 avocado (chopped into cubes)
2 tomatoes (diced)
1 1/2 cups chickpeas (canned, drained and rinsed)
1 green pepper (chopped)
1/2 big onion (finely sliced)
6 tbsp red cabbage (finely sliced)
1-2 tbsp balsamic vinegar ((to roast the chickpeas))
1-2 tbsp soy sauce (gluten-free (to roast the chickpeas))
fresh cilantro (to taste)
1/4 cup tahini
1/8 cup (or more) water ((to thin out))
2-3 tbsp lime juice (or lemon juice)
2 cloves garlic (finely minced)
1-2 tsp maple syrup (or agave syrup)
1/2 tsp onion powder
1/3 tsp salt (or more to taste)
1/4 tsp black pepper (ground)
1/4 tsp ground cumin ((optional))
1 tsp hot sauce ((optional))
Categories
Appetizer
Main Course
Side
Cuisine
Mexican
Tex Mex
Steps
Put the chickpeas in a pan/skillet together with the balsamic vinegar and soy sauce. Pan-fry at low-medium heat for about 5 minutes and stir frequently.
Chop your veggies and the avocado. You can lightly sauté the veggies (onion, green pepper, red cabbage, tomatoes) in a pan/skillet for a few minutes with a little bit of oil or leave them raw (like I did).
Mix the ingredients for the tahini dressing in a small bowl with a whisk. If you use a thick tahini paste then you might need more water to thin it out.
Stuff your tortillas with the veggies, the roasted chickpeas and drizzle the tahini dressing on top. Enjoy hot or cold!
Nutitrion
Serving Size: 1 serving
Calories: 311 kcal
Carbohydrates: 32.1 g
Protein: 10.9 g
Fat: 13.2 g
Saturated Fat: 1.47 g
Sugar: 8.2 g
Reviews
Ellen Moran on 2026-02-05 (5 stars): These are still a weekly favorite of mine Ela!! I do use arrowroot but they are perfect for my single vegan gluten free life! Thanks for these! Simply delicious :)
Christine Schimenti on 2020-05-30 (5 stars): Love how simple this is to make yet healthy
and delicious!!
Vafa on 2019-07-18 (5 stars): Amazing recipe! Thank you so much. They are so soft and delicious. Preserve well for leftovers for the next day.
Wambugi on 2018-09-01 (5 stars): Oh Michaela, I wasn't prepared for the goodness that hit me! I was sceptical about the dressing but I couldn't stop licking while I mixed it! And it complemented the chickpea salad so so well. The tortillas were the best surprise. Ok, first off, mine are not gluten free (dont cringe-sorry) but I have searched for weeks on end for chickpea flour in vain. So I used spelt flour (richer, perhaps heavier) but still did a perfect job (I guess as I ate my first one! Ha ha) No really, lunch couldn't have been better today so thank you-i must make this for a party soon hihi check my post out it's up now on insta @michellerispah ????
Veronica L. on 2018-03-01 (5 stars): This is an OMG good flavor combo! I made them with my fiancé (total carnivore) and he LOVED them! We had corn tortillas on hand so used those...skipped onion and cilantro. Added a sprinkle of chili powder to roasting chickpeas (2Tbs Balsalmic, 1 Tbs low-sodium soy sauce). Sriracha as the hot sauce in tahini dressing + about 1 tsp toasted sesame oil and definitely don’t cook those veggies!! Flavor, texture, DELICIOUS.
Sonia Saldaña on 2018-01-29 (5 stars): Today I made this recipe and my husband and I loved it!!! It was Delicious ????
