The perfect meatless Mexican idea! No meat? No problem! Chickpeas spiced + cooked in a skillet, then layered into a taco! This Skillet Chickpea Taco Recipe is super easy + flavorful + will come in handy on a busy weeknight or when you need something gluten-free, dairy-free, nut-free or vegan! You’re welcome!
Tara’s Tips To Make The Perfect Skillet Chickpea Taco Recipe:
- Chickpeas
- One can = 1 1/2 cups cooked chickpeas. If you choose to start with dry beans, follow my tips linked here for cooking chickpeas from dry beans.
- Toppings
- Keep these guys vegan + gluten-free by simply adding diced red onion and avocado. I would not steer you wrong, they don’t need much more flavor than they already get from the roasted chickpeas. I know my cheese lovers out there will be tempted to sprinkle some cheese on top, but first give it a try with just the basics and maybe a little hot sauce or sriracha drizzled on top. Creamy Avocado Dressing is fabulous drizzled over the top of these cuties. Get the recipe right here. Then, if you still need a sprinkle of cheese on top, go for it!
- Taco Shell
- You choose! Crunchy or soft tacos or a combination of both 🌮🌮🌮!
- Serving Suggestions
- Wrapped in a burrito, layered into a taco, or sprinkled over nachos. In addition, you could simply enjoy these as a taco bowl with chips, topped with chips + vegan or dairy cheese, Homemade Guacamole, Roasted Habanero Tomato Salsa, Chuy’s Salsa Copycat Recipe, or try it drizzled with this Silken Tofu Sour Cream Recipe.
- Leftovers
- Store in an airtight glass container in the refrigerator for up to 7 days, reheat when ready. You could also store these Skillet Chickpeas in individually portioned glass containers in the freezer for up to 3 months, perfect for meal prep!
Love Tacos? Me Too! Try One of My Other Fabulous Taco Recipes:
- Tempeh Sweet Potato Tacos
- Air Fryer Buffalo Cauliflower Tacos
- Pumpkin Black Bean Tacos
- Tempeh Taco Meat
- One Pot Vegan Taco Cauliflower Rice
Skillet Chickpea Taco Recipe
December 1, 2022
: 6 tacos
The perfect meatless Mexican idea! No meat? No problem! Chickpeas spiced + cooked in a skillet, then layered into a taco! YUM!
Ingredients
- 3 cups of cooked chickpeas or 2 cans (rinsed + drained)
- avocado oil spray
- 2 tsp smoked paprika
- 1/4 - 1/2 tsp chili pepper powder (to taste)
- 2 tsp cumin powder
- 1 tsp salt + black pepper
- 2 tsp garlic powder
- 6 taco shells
- 1 diced avocado or 1 cup gualcamole
- 1/2 cup diced red onion
- 1 cup shredded lettuce or cabbage
- hot sauce to taste
Directions
- Step 1 Place chickpeas into a bowl and spray or drizzle with oil (optional). Then, sprinkle with all of the spices (paprika, chili pepper powder, cumin, garlic powder, salt).
- Step 2 Transfer to a nonstick skillet and cook chickpeas over medium-high heat until outsides are brown and crispy, about 7 minutes, being careful to stir intermittently.
- Step 3 While chickpeas brown, prepare taco shells according to package directions, then assemble tacos by layering in the chickpeas followed by toppings of avocado, guacamole, onion, red onion, lettuce, salsa, and hot sauce to taste.
- Step 4 Eat immediately, enjoy!
❤Did you make this Skillet Chickpea Taco Recipe? Love it? Leave a rating + a comment below!
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