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    Home » Main Courses

    Easy Chickpea Tacos

    Published: Feb 23, 2022 by Sherri Hall · This post may contain affiliate links.

    pin showing taco on white plate with text title overlay.

    These "cheesy" chickpea tacos are easy to make in 10 minutes with just 5 ingredients! These vegan and gluten-free tacos are perfect for Taco Tuesday or whatever day your taco craving hits.

    Jump to Recipe
    one chickpea taco on white plate with open side facing to the right.
    Jump to:
    • Why you'll love these tacos
    • Ingredients you'll need
    • How to make vegan chickpea tacos
    • Can I make these tacos oil-free?
    • More quick and easy vegan recipes
    • Easy Chickpea Tacos

    Why you'll love these tacos

    I mean, they're tacos, so why wouldn't you love them, right? 🙂

    But if you need some convincing, these easy peasy handheld delights will be on the table in about 10 minutes.

    Guess I should've called them 10-minute tacos. 🙂

    Anyway, moving on...

    So when you've got hungry kiddos or you're feeling hangry, these tacos will get you closer to getting fed ASAP!

    They're also made with 5 simple pantry ingredients and topped with anything that fits your fancy.

    Go for the guac or smother with salsa...the choice is yours!

    hand holding up a taco over a white plate below.

    Ingredients you'll need

    • Crispy Corn or Grain-Free Taco Shells (my favorite brands are 365, Garden of Eatin', Siete, and Thrive Market)
    • Canned Chickpeas
    • Vegetable Broth (used to sauté the chickpeas and for flavor; use low sodium if desired)
    • Nutritional Yeast (gives these tacos a cheesy flavor without the need for vegan cheese)
    • Taco Seasoning (use low sodium if desired)
    • Toppings of Choice

    How to make vegan chickpea tacos

    Warm the taco shells according to the package directions.

    Heat the vegetable broth in a 10-inch nonstick skillet over medium-high heat.

    Add the chickpeas, nutritional yeast and taco seasoning.

    Stir to combine and sauté until the liquid is absorbed.

    chickpeas, vegetable broth and seasonings in a pan
    chickpeas mixed with seasonings cooking in pan in vegetable broth
    chickpeas done cooking in pan after sauce has reduced

    Divide the chickpea mixture into the taco shells.

    Add toppings of your choice, such as salsa (store-bought or try our 5-minute salsa), shredded lettuce, chopped tomato, cilantro, or guacamole (either store bought or try our 5-minute guacamole).

    3 chickpea tacos on a white plate with guacamole and cilantro garnish.

    Can I make these tacos oil-free?

    Yes, you can make these oil-free by using oil-free soft corn taco shells instead of the hard taco shells.

    You can warm the soft taco shells on the stove-top, in the oven, or in the microwave according to package directions.

    one taco on white plate with open side facing to the left.

    More quick and easy vegan recipes

    • Pinto Bean Tacos
    • Vegan Fried Rice
    • Pasta and Chickpeas
    • Mediterranean Veggie Sandwich (Panera Copycat)
    close-up of taco on a white plate.
    Print Recipe Save RecipeSaved!
    5 from 2 votes

    Easy Chickpea Tacos

    These "cheesy" chickpea tacos are easy to make in 10 minutes with just 5 ingredients! These vegan and gluten-free tacos are perfect for Taco Tuesday or whatever day your taco craving hits.
    Course Dinner, Main Course
    Cuisine Gluten-Free, Vegan
    Keyword chickpeas, gluten free, tacos, vegan
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings 4 -6 (2 or 3 tacos per person)
    Calories 377kcal
    Author Sherri Hall

    Ingredients

    • 12 crispy corn or grain-free taco shells (*See notes for oil-free option)
    • 1 cup vegetable broth (use low sodium if desired)
    • 2 (15 oz.) cans chickpeas, drained and rinsed
    • 2 tablespoon nutritional yeast
    • 2 tablespoon taco seasoning (use low sodium if desired)
    • optional toppings: salsa, guacamole, cilantro

    Instructions

    • Warm the taco shells according to the package directions.
    • Heat the vegetable broth in a 10-inch nonstick skillet over medium-high heat. Add the chickpeas, nutritional yeast and taco seasoning. Stir to combine and sauté until the liquid is absorbed.
    • Divide the chickpea mixture into the taco shells and add toppings of your choice.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Notes

    *To make these tacos oil-free, use oil-free soft corn taco shells instead of the hard taco shells.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice. Nutrition calculation does not include any optional toppings. Nutrition was calculated using crispy corn taco shells and is based on four servings.

    Nutrition

    Calories: 377kcal | Carbohydrates: 55g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Fiber: 13g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and photos are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

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