Name: Chickpea Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 tablespoons vegetable oil; 1 cup chopped onion (one small); 3 cloves garlic (chopped); 2 cans (15 ounces) chickpeas (drained and rinsed); 2 teaspoons chili powder; 2 teaspoons paprika; 2 teaspoons coriander powder; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon cayenne powder; 1/2 teaspoon sugar; 1/2 cup chopped cilantro; 2 teaspoons lime or lemon juice; 1 1/2 cups cilantro (lightly packed); 1 small to medium jalapeño (remove seeds if you like less spicy); 1 clove garlic; 3/4 cup sour cream or plain yogurt; 1/4 + 2 tablespoons mayonnaise; 1 1/2 tablespoons lime or lemon juice; 1/2 teaspoon salt (or to taste); 8 corn tortillas (warmed); sliced avocado (as needed); chopped lettuce (as needed)

Description

Delicious chickpea tacos topped with creamy sauce, fresh cilantro, and avocado.

Ingredients

Scale

2 tablespoons vegetable oil
1 cup chopped onion (one small)
3 cloves garlic (chopped)
2 cans (15 ounces) chickpeas (drained and rinsed)
2 teaspoons chili powder
2 teaspoons paprika
2 teaspoons coriander powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon cayenne powder
1/2 teaspoon sugar
1/2 cup chopped cilantro
2 teaspoons lime or lemon juice
1 1/2 cups cilantro (lightly packed)
1 small to medium jalapeño (remove seeds if you like less spicy)
1 clove garlic
3/4 cup sour cream or plain yogurt
1/4 + 2 tablespoons mayonnaise
1 1/2 tablespoons lime or lemon juice
1/2 teaspoon salt (or to taste)
8 corn tortillas (warmed)
sliced avocado (as needed)
chopped lettuce (as needed)

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Instructions

Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2–3 minutes, until the onion is soft and translucent.
Stir in the drained and rinsed chickpeas, followed by the chili powder, paprika, coriander, cumin, cayenne, sugar, and salt.
Cook, stirring frequently, for about 4 minutes, until the spices are evenly distributed and lightly toasted. Remove from the heat and stir in the cilantro and lime juice.
Add all of the sauce ingredients to a food processor or blender and blend until smooth and creamy. Refrigerate until ready to use.
Fill each warmed tortilla with shredded lettuce, a generous spoonful of the cooked chickpeas, and a slice of avocado. Drizzle with the sauce, then finish with chopped cilantro and extra-sliced jalapeño for a little heat.

Notes

Feel free to adjust the spiciness by removing jalapeño seeds or reducing cayenne powder.
For a vegan option, substitute sour cream and yogurt with dairy-free alternatives.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stove Top
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 10g
Protein: 12g
Cholesterol: 10mg